Hands-on Time10 MinsTotal Time3 Hours 25 Mins
Yield: Serves 6 (serving size: 2 cups)
Tender red potatoes, corn, and shrimp; smoky sausage; and flavorful Old Bay seasoning give this dish classic shrimp-boil flavor. Because it’s all made in the slow cooker, pulling this meal together is a breeze. It’s perfect for a party—just serve with lemon wedges, cocktail sauce, bay leaves, and ice-cold beer. If you can’t find turkey andouille, use chicken andouille instead.
Ingredients
- 2 1/2 cups water
- 1(12-ounce) bottle or can light beer
- 3 tablespoons lower-sodium Old Bay seasoning
- 1 1/2 pounds small red potatoes, halved
- 1medium-sized yellow onion, cut into 1/2-inch wedges
- 1small lemon, sliced
- 2bay leaves
- 8 ounces turkey andouille sausage, cut into 1-inch pieces
- 4ears fresh corn, husks removed, cut crosswise into thirds
- 2 pounds large unpeeled raw shrimp
Nutritional Information
- Calories 294
- Fat 5g
- Satfat 2g
- Unsatfat 2g
- Protein 31g
- Carbohydrate 35g
- Fiber 4g
- Sugars 7g
- Added sugars 0g
- Sodium 508mg
- Calcium 10% DV
- Potassium 26% DV
- Calories 294
- Fat 5g
- Satfat 2g
- Unsatfat 2g
- Protein 31g
- Carbohydrate 35g
- Fiber 4g
- Sugars 7g
- Added sugars 0g
- Sodium 508mg
- Calcium 10% DV
- Potassium 26% DV
How to Make It
Step 1
Stir together the water, beer, and Old Bay seasoning in a 5- to 7-quart slow cooker; add the potatoes, onion, lemon, and bay leaves. Cover and cook on HIGH until the potatoes are tender-crisp, about 2 hours.
Step 2
Add the sausage and corn; cover and cook on HIGH until the potatoes and corn are tender, about 1 hour. Stir in the shrimp; cover and cook on HIGH until the shrimp turn pink, 12 to 14 minutes. Drain well; discard the bay leaves and lemon slices.
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