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One-Pot Slow Cooker Shrimp Boil with Andouille Sausage, Corn, and Potatoes Recipe

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4.2 from 221 reviews

This family-friendly, all-in-one Slow Cooker Shrimp Boil combines tender red potatoes, smoky Andouille sausage, sweet corn, and succulent shrimp simmered in a flavorful broth with Old Bay seasoning, hot sauce, and fresh lemon. Perfect for an easy, hands-off dinner that delivers a classic seafood boil experience without the fuss.

  • Total Time: 4 hours 30 minutes
  • Yield: 4 to 6 servings

Ingredients

Base

  • 1 ½ pounds red potatoes, quartered
  • 1 small head of garlic, cloves removed and peeled
  • 2 bay leaves
  • 6 cups water
  • ¼ cup Old Bay seasoning
  • 1 Tablespoon hot sauce (I used Franks)
  • 1 Tablespoon fresh squeezed lemon juice

Proteins and Vegetables

  • 1 pound smoked Andouille sausage, sliced
  • 3 ears corn, shucked and sliced into thirds
  • 2 pounds raw shrimp, tails removed

Finishing

  • Lemon wedges, for serving
  • ¼ cup butter, melted (optional)
  • 3 Tablespoons fresh minced parsley (optional)

Instructions

  1. Prepare base ingredients: Add the quartered red potatoes, peeled garlic cloves, and bay leaves to the bottom of a 6-quart slow cooker. For a stronger garlic flavor, gently smash the garlic cloves before adding.
  2. Add liquids and seasoning: Pour water, Old Bay seasoning, hot sauce, and fresh lemon juice over the potatoes, garlic, and bay leaves. Stir everything together to combine. Cover the slow cooker and cook on high for 2 hours.
  3. Add sausage and corn: After 2 hours, add the sliced smoked Andouille sausage and chopped corn to the slow cooker. Cover and continue cooking on high for another 2 to 3 hours, or until the potatoes are tender and the corn is cooked through.
  4. Add shrimp: Gently stir in the raw shrimp. Cover and cook on high for about 15 minutes or until the shrimp turn pink and are just cooked through. Be careful not to overcook the shrimp as they cook quickly and can become rubbery.
  5. Drain and finish: Drain most of the cooking liquid from the slow cooker. Drizzle melted butter over the shrimp boil and sprinkle with fresh chopped parsley, if using. Serve with lemon wedges on the side.
  6. Serve: Serve straight from the slow cooker or transfer to a serving platter using a slotted spoon. If transferring to a platter, add the melted butter and parsley only after transferring to preserve the presentation.

Notes

  • For extra garlic flavor, add garlic powder or minced garlic to the melted butter before drizzling over the dish.
  • Do not cook all ingredients together at once on low — potatoes require longer cooking time than shrimp and other items.
  • Makes about 4 to 6 servings, depending on serving size.
  • Frozen shrimp can be used but must be fully thawed before cooking.
  • Store leftovers in an airtight container in the refrigerator for 2 to 3 days.
  • Refer to the ingredient list and FAQs for substitution options or common questions.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 4 hours 15 minutes
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American Southern

Find it online: https://flavorhug.com/one-pot-slow-cooker-shrimp-boil-with-andouille-sausage-corn-and-potatoes-recipe/