This easy cajun low country boil cooks a couple hours in a slow cooker. Simple yet packed full of flavor you can serve this year-round.
I love low country boils. LOVE. Shrimp, sausage, potatoes, corn – now that I’ve spelled it out for you, you understand huh? What’s not to love? Jerk (as in Caribbean), Italian, Thai…you can pretty much tailor your low country boil for any cuisine or flavor you like. Who knows maybe later I’ll do a blog series with low country boils from around the world. For now, I decided to go with cajun. This recipe calls for your favorite cajun seasoning. I used Flavor God’s cajun lovers. If you don’t have a favorite cajun seasoning to use, here is a homemade cajun spice mix from Allrecipes:
2 teaspoons salt
2 teaspoons garlic powder
2 1/2 teaspoons paprika
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 1/4 teaspoons dried oregano
1 1/4 teaspoons dried thyme
1/2 teaspoon red pepper flakes (optional)
Stir together salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper flakes until evenly blended. Store in an airtight container.
In order to cook a low country boil in your slow cooker, you need a large to extra-large one. I’m talking 6-7 quarts here. The reason is because once all the food and water are added, your slow cooker will be full. If you use a 6-quart it will be full to the rim. Anything smaller, you’ll have to revise the recipe to lower the quantities. This was the perfect recipe for me test out my new 7-quart Weston Programmable Slow Cooker. At 7-quarts, it is officially the 7th AND largest slow cooker I own. I’m beyond excited to be adding a 7-quart slow cooker. Call me crazy but the 6-quart is flat-out too small sometimes. Being a household of two, I never thought I’d say that but it’s true. I do A LOT of entertaining. This Weston slow cooker is extremely user-friendly. How friendly? So friendly I tossed the instructions out with the box without even reading them. I am NOT encouraging you to do the same but I literally looked at it and said to myself, “Ok I got it”. The stoneware and lid are both dishwasher safe so after running it through once, I started loading it up with low country boil ingredients.
For the first 2 hours of cooking, the only ingredients in the stoneware are the water, garlic, cajun seasoning, potatoes, onion, celery, lemon and bay leaves. After 2 hours, you add in the corn and sausage for an additional hour and last is the shrimp. I know the best thing about slow cookers is that fact that you can set it and forget it. So…if you don’t have time or don’t want to add the sausage and corn in later, you can add them in with the first batch of ingredients. Don’t worry, you won’t over-cook the food. Except if you add the shrimp. You must wait until the last 20 minutes or so to add the shrimp or they’ll turn to mush. For cooking setting you have the choice of HIGH, LOW or WARM. The times run in increments of 2 hours starting at 2 all the way to 10 hours of cooking time. I set mine for 4 hours on HIGH knowing I’d come back 2 hours in to add the corn and sausage. Whatever you decide to do (adding them all at once or not), pop the lid on and let the flavors meld for a couple of hours.
Have you ever went to peek at your slow cooker meal and knocked the lid off just slightly?? Unfortunately this has happened to me more than once. Opening the lid on your slow cooker meal can add up to 30 additional minutes of cooking time. The best function of this slow cooker in my opinion is probably the simplest – the Lid Latch™ strap for spill-free travel to the tailgate or family gatherings. It’s a large rubber-band-looking-thing that goes over the top to hold the lid on really tight. Out of my 6 other slow cookers, this is the only one that comes with something like this. I know its main function is for carrying but I use it as a last defense against myself to not open the lid. My biggest fear is that I will lose this handy little strap!
After everything finishes cooking, drain the liquid and serve. Traditionally, you pour a low country boil out on newspaper but I didn’t have any newspaper so I used my large serving platter from Williams Sonoma instead.
I’m excited to announce that I will be giving away a 7-quart programmable slow cooker from Weston to one of YOU. Enter to win starting Thursday, February 18th and ending at midnight Sunday, February 21th. There are multiple ways to gain more entries. See below for details.
For those who did not win, here is a coupon code for $10 off Weston’s slow cookers on WestonSupply.com – SLOWCOOKERQUEEN16 (expires 3/31/16)
PS. Weston also has a line of Oven & Slow Cooker bags coming out later in 2016. They’ll keep the slow cooker mess-free. The bags are safe for refrigerator & freezer storage and withstand temps from -100F to 400F. They’ll be available in three sizes: Chicken, Turkey & Goose!!
- 1 lb uncooked large shrimp (in shells)
- 1 lb cooked sausage cut into 1-inch pieces
- 1 lb white sweet potatoes, cut into quarters
- 3 tbsp cajun seasoning
- 2 ears of corn, cut into 3-inch chunks
- 1 lemon, cut in half
- 5½ cups water
- 2 celery stalks, cut into 1-inch pieces
- 1 onion, cut into quarters
- 4 garlic cloves, minced
- 4 dried bay leaves
- Spray slow cooker with cooking spray.
- Add water, garlic, and cajun seasoning. Mix well.
- Add potatoes, onion, celery, bay leaves & lemon.
- Cook HIGH 2 hours.
- Add sausage and corn. Cook an additional hour.
- Stir in shrimp gently and cook 15-20 minutes or until shrimp are pink.
- Remove bay leaves before serving.
I was not financially compensated for this post. I was given a 7-Qt Programmable Weston slow cooker in exchange for my review. The opinions are completely my own based on my experience. For more about my disclosure policy see here: http://fitslowcookerqueen.com/about/disclosure-policy/.