Ingredients

The following ingredients have 4 Servings
  • 1 1/2 Pound Small Red-Skinned Potatoes (Quartered)
  • 1 Pound Andouille Sausage (Cut into 1 inch pieces)
  • 3 ears corn (shucked, cut into smaller pieces (I cut it into thirdor use Frozen Corn on the Cob)
  • 1 Tablespoon Minced Garlic
  • 2 Tablespoon Old Bay Seasoning
  • 1 Medium Lemon - Halved
  • 1 32 oz Container of Chicken Broth
  • 2 pounds of large raw shrimp (Peeled and Deveined with Tails still on)
  • 4 Tablespoons Butter (melted)
  • Parsley Leaves (for serving)

Instruction

  • Put the potatoes in a single layer at the bottom of the crock pot.
  • Add sausage, corn, minced garlic and old bay seasoning to the top of the potatoes.
  • Squeeze the lemon halves over these ingredients and put the halves in the crock pot as well.
  • Pour the chicken broth over the ingredients. This broth should come up about halfway up the corn. Do not stir at this point.
  • Cover and cook on high for 4 hours or low for 8 hours.
  • Next add the shrimp and gently stir in with the other ingredients. You can remove the corn if the crock pot is too full to add the shrimp. Cook until the shrimp is done and changes to the pink color - usually about 10-15 minutes.
  • Strain all the ingredients and transfer to a sheet pan.
  • Pour melted butter over all the ingredients topped with chopped parsley.
  • Serve and Enjoy!