Ingredients:

  • 1½ lb baby red potatoes, halved
  • 1 large yellow onion, quartered
  • 4 cloves garlic, smashed
  • 2 cups low-sodium beef broth
  • 3 tbsp Cajun shrimp boil seasoning
  • 1 tbsp Worcestershire sauce
  • 1 lb smoked beef or halal chicken sausage, sliced into rounds
  • 4 ears corn on the cob, cut into 2-inch pieces
  • 2 lb large shrimp, peeled and deveined (tail-on)
  • 2 large lemons, sliced into rounds
  • 1 tbsp melted unsalted butter

Instructions:

  1. Place the halved baby red potatoes, quartered yellow onion, and smashed garlic into the bottom of the slow cooker.
  2. Pour in the 2 cups of beef broth and 1 tbsp of Worcestershire sauce, then sprinkle the 3 tbsp of Cajun shrimp boil seasoning evenly over the top.
  3. Cover and set the slow cooker to Low for 3 hours (or High for 1.5 hours) until the potatoes are fork-tender.
  4. Carefully stir in the 1 lb of sliced smoked beef or halal chicken sausage and the 4 ears of corn pieces, ensuring the corn is partially submerged in the broth.
  5. Continue cooking on Low for 45 minutes until the corn is vibrant yellow and the sausage is heated through.
  6. Scatter the 2 lb of shrimp and lemon slices across the top of the mixture; do not stir them in.
  7. Cover and cook on Low for 15–20 minutes, or until the shrimp have turned an opaque, mahogany-pink and reach a safe internal temperature of 145°F (63°C).
  8. Drizzle with 1 tbsp of melted unsalted butter immediately before serving.