Ingredients:

  • 1 pound small red potatoes, halved
  • 8 ounces smoked Andouille sausage, sliced into 1-inch pieces
  • 1 large yellow onion, quartered
  • 4 ears fresh or frozen corn on the cob, halved
  • 1 pound large raw shrimp (21/25 count), peeled and deveined
  • 4 cups chicken broth or water
  • 2 tablespoons Old Bay seasoning
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (or to taste)
  • 4 cloves garlic, minced
  • 3 tablespoons unsalted butter, melted (for serving)

Instructions:

  1. Combine potatoes, sausage, quartered onion, minced garlic, broth (or water), Old Bay seasoning, smoked paprika, and cayenne pepper in a 6-quart slow cooker.
  2. Cover and cook on the LOW setting for 8 hours (or on HIGH for 4 hours), ensuring the potatoes are completely tender and fully infused with flavor.
  3. Approximately 15 minutes before serving, stir in the halved ears of corn.
  4. Add the raw, peeled shrimp to the slow cooker, gently submerging them in the liquid. Cover and cook for an additional 10-15 minutes, or until the shrimp are opaque pink and firm. Do not overcook.
  5. Discard the large onion pieces. Use a slotted spoon to transfer the shrimp boil contents to a serving platter or individual bowls. Drizzle generously with the melted butter before serving.