Cajun seasoning spice up this easy slow cooker low country boil. Simple yet packed full of flavor, you can serve this Cajun dish year-round.
I love low country boils. Shrimp, sausage, potatoes, corn – I mean, what’s not to love? My motto is pretty much anything can be cooked in the slow cooker so here we are with a slow cooker low country boil. With a Cajun spin!
What Is A Low Country Boil?
A low country boil is a Southern one-pot meal that consists of shrimp, corn, potatoes, and sausage. The corn, potatoes, and sausage cook together or boil I should say in a large pot along with Old Bay seasoning. Shrimp is added at the end, then you drain the water and eat. You eat a low country boil by pouring the food out on a table lined with newspaper. It’s not only fun to eat but it makes clean-up a heck of a lot easier.
Cajun Low Country Boil
If you think about it, low country boils are easy to modify. This recipe calls for your favorite Cajun seasoning. I used Flavor God’s Cajun lovers seasoning. You can use your preferred brand. Store-bought Cajun seasonings are usually pretty easy to find and should be relatively cheap. I can usually find Cajun seasoning at the dollar store. If you don’t have a Cajun seasoning, use my homemade blend:
Large Slow Cooker Needed
In order to cook a low country boil in your slow cooker, you need a large to extra-large one. By large I mean least 6 quarts. 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. Everything cooks together EXCEPT the shrimp. The shrimp are added the last 30 minutes of cook time. While I say 30 minutes, I don’t know about you but whenever I cook shrimp in the slow cooker it’s usually done within 10 minutes or so.
After everything finishes cooking, drain the liquid and serve.
Looking for other Cajun recipes? Check out these. They’re all perfect Mardi Gras / Fat Tuesday.
Slow Cooker Low Country Boil VIDEO:
- 1 lb uncooked shrimp
- 1 lb andouille sausage cut into 1-inch pieces
- 1 lb red potatoes cut into quarters
- 2 tbsp cajun seasoning (see blog post)
- 2 ears of corn, broken in half
- 1 lemon, cut in half
- 2 celery stalks, cut into 1-inch pieces
- 1 onion, cut into quarters
- 2 garlic cloves, minced
- 2 bay leaves
- 5 1/2 cups water
- Add all ingredients EXCEPT the shrimp to the slow cooker. Stir to mix well.
- Cook HIGH 2 hours or LOW 4.
- Stir in shrimp gently and cook 15-20 minutes or until shrimp are pink.
- Drain water & serve.
I like to sprinkle more Cajun seasoning on top of my boil before serving. To make this recipe I use a large 6-quart slow cooker .
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