Shrimp Boil with Lemon Cut Half

Serves 6 in about 8 hours. Baby potatoes goes in first, and smoked kielbasa cut finishes the pot.

Ingredients

• 1 lb baby potatoes
• 1 onion, sliced thick
• 4 cloves garlic, minced
• 1 (12 oz) beer (or broth/water)
• 5 cups low sodium chicken stock
• 4 tablespoons old bay seasoning, divided
• 3 tablespoons creole or cajun seasoning, divided
• 2 ears corn on the cob, cut in 4 pieces each
• 1 lb smoked kielbasa (or andouille) cut in 2.5" pieces
• 2 lbs jumbo shrimp, shell on, deveined, thawed
• 1 lemon, cut in half

Method

1. In a 6 qt or larger slow cooker, add the baby potatoes, onion, garlic, beer, chicken stock, 2 Tablespoons of the Old Bay, and 1 Tablespoon of the Cajun/Creole seasoning.
2. Simmer on Low for 4 hours.
3. Tip in the Corn, and sprinkle with 1 Tablespoon of the Old Bay, and 1 Tablespoon of the Cajun/Creole seasoning.
4. Simmer for 2 hours.
5. Stir in the Sausage.
6. Simmer for 1 hour.
7. Tip in the shrimp. Scatter with the last Tablespoon of Old Bay, and the last Tablespoon of the Cajun/Creole seasoning.
8. Simmer for 15 - 30 minutes, or just until the shrimp turns pink. Don't overcook it!
9. Mix well and squeeze the lemon over all of the shrimp boil.
10. Plate straight from the crock, or remove all but the liquid from the crock and spread out on paper bags on the table.
11. Fill some mugs with the liquid (we call it pot likker) and let each person have some to go with their serving. Great to dip crusty bread into!

More slow cooker ideas are in the slow cooker collection.