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Ingredients
1 lb Andouille sausage fully cooked smoked andouille, cut into 1-inch pieces- 1 ½ lbs Potatoes small, red-skinned; cut in half
3 ears corn shucked, each cut into thirds
1 tbsp Garlic minced- 2 tbsp Old Bay seasoning
1 Lemon cut in half
4 cups Chicken broth
2 lbs Shrimp raw, fully thawed, peeled and deveined; tails on if desired
4 tbsp Butter melted- Parsley leaves chopped
Equipment
1 Large slow cooker (large enough to stay within the manufacturer’s fill limit, including the shrimp)
Equipment images are illustrative. Exact products may vary.
Instructions
- Arrange the potatoes on the bottom of the slow cooker. Add the fully cooked sausage, corn, garlic, and Old Bay. Use a cooker large enough for the full recipe, including the shrimp, without exceeding its safe fill limit.
- Squeeze the lemon over the ingredients and add the halves. Pour in the broth without stirring. Cover and cook on High for 3 to 4 hours or Low for 6 to 8 hours, until the potatoes are fork-tender.
- Keep the thawed shrimp refrigerated until needed. If cooking on Low, switch to High before adding them. Stir the shrimp into the hot liquid, cover, and cook just until their flesh is pearly and opaque throughout. Begin checking after 10 to 15 minutes; the actual time depends on shrimp size and the cooker. Continue cooking if any centers remain translucent.
- Use a slotted spoon or carefully strain the cooked ingredients onto a serving platter. Discard the lemon halves. Drizzle with the melted butter, sprinkle with parsley, and serve promptly.
Notes
Use fully cooked smoked sausage, not raw sausage. Thaw frozen shrimp safely before cooking. Follow the cooker manufacturer’s fill guidance; generally keep the cooker half to two-thirds full. Scale the entire recipe down if needed rather than overfilling it. The estimated time uses 8 hours on Low plus 15 minutes for shrimp; High is faster and doneness determines the finish. Refrigerate leftovers promptly in shallow containers and use within 3 days.
