Slow-Cooker Shrimp Boil with Corn and Potatoes

Name: Slow-Cooker Shrimp Boil with Corn and Potatoes
Yield: Serves 6
Ingredients: 8 ounces, andouille sausage, cut into 1-inch lengths; 2 ribs, celery, cut into 2-inch lengths; 2 tablespoons, tomato paste; 4 teaspoons, Old Bay seasoning; 1/4 teaspoon, red pepper flakes; 1 1/2 pounds, small red potatoes, unpeeled, halved; 1 , (8-ounce) bottle clam juice; 3 ears, corn, husks and silk removed, halved; 3 , bay leaves; 1 1/2 pounds, extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed

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By Meaghen Walsh

Main Courses

Fish & Seafood

Slow Cooker

A classic South Carolina shrimp boil is made by simmering shrimp, smoked sausage, corn on the cob, and potatoes in a broth seasoned with Old Bay.

SERVES6

Slow-Cooker Shrimp Boil with Corn and Potatoes

WHY THIS RECIPE WORKS

A classic South Carolina shrimp boil is made by simmering shrimp, smoked sausage, corn on the cob, and potatoes in a broth seasoned with Old Bay. We found out that this dish translated well to a slow cooker. In the warm and moist environmen...

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