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 – 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. If you don’t have a Cajun seasoning, use this:
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. For the first 2 hours of cooking, the only ingredients in the slow cooker 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.
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 instead.
Looking for other Mardi Gras / Fat Tuesday recipes? Check out these:Print
Slow Cooker Cajun Low Country Boil
- Prep Time: 5 mins
- Cook Time: 3 hours
- Total Time: 3 hours 5 mins
- Yield: 8 servings 1x
- 1 lb uncooked large shrimp
- 1 lb cooked sausage cut into 1-inch pieces
- 1 lb potatoes cut into quarters
- 3 tbsp cajun seasoning (see blog post)
- 2 ears of corn, cut into 3-inch chunks
- 1 lemon, cut in half
- 5 1/2 cups water
- 2 celery stalks, cut into 1-inch pieces
- 1 onion, cut into quarters
- 3 garlic cloves, minced
- 4 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.