Ingredients

The following ingredients have 4 Servings
  • 2 cups low sodium chicken broth
  • 2 lemons (juiced)
  • 1/4 cup Old Bay seasoning
  • 7 cloves garlic (minced)
  • 1 Tablespoon hot sauce
  • 1 pound Yukon Gold baby potatoes
  • 12 ounces fully cooked andouille sausage (cut into 1 inch pieces)
  • 3 ears of fresh corn (halved)
  • 1 pound raw shrimp (deveined, peeled, tails left on)
  • 3 Tablespoons fresh parsley (minced, for serving)
  • 2 Tablespoons fresh chives (minced, for serving)
  • 1/2 cup unsalted butter (1 stick)
  • 4-5 cloves garlic (minced)
  • 1 Tablespoon fresh parsley (minced)
  • salt and pepper (to taste)

Instruction

  • In the bowl of your slow cooker, combine the chicken broth, juice from one lemon, Old Bay seasoning, garlic, and hot sauce. Add in the potatoes. Cook on low for 4 hours or high for 2 hours.
  • Once potatoes are done, add in the sliced sausage and corn. Cook on high for 1 more hour or on low for 2 hours. Once done, take out the corn and set aside in a covered dish to keep warm.
  • Add in the raw shrimp and cook on high for 20-30 minutes until the shrimp are pink and cooked through, stirring occasionally.
  • Right before serving, make the garlic butter. Melt 1 stick of butter in a small sauce pan over medium heat. Add the minced garlic and stir for one minute, being careful not to burn. Sprinkle with salt and pepper to taste and 1 Tablespoon of minced parsley, if desired.
  • Serve your shrimp boil sprinkled with freshly chopped parsley, chives, and a squeeze of lemon. Pair with the prepared garlic butter or cocktail sauce on the side. You can serve on plates, or on parchment paper or newspaper spread out on your table for a traditional shrimp boil feast!