Crockpot Low Country Boil

This is a traditional dish in the low country of South Carolina and Georgia—

easy, forgiving. Add what you like and take out what you don’t.

Servings: 10-12

Difficulty: Easy

Ingredients:

1.5 lbs small red potatoes cut in half

5 cups of water

1 bottle (12 oz) beer (you can sub in broth)

1/4 cup Old Bay seasoning

2 stalks celery, cut into 1-inch pieces

1 onion, cut into quarters

3-4 garlic cloves, minced

2 lemons cut in half

1 lb cooked kielbasa sausage cut into 1-inch pieces

4 fresh cobs of corn, cut into 3-inch chunks

2 lbs fresh uncooked large shrimp in shells

Optional : cocktail sauce, fresh lemon slices, Cajun seasoning

Instructions:

Start by spraying a 6- or 7- quart slow cooker with cooking spray. Add in water, beer, Old Bay seasoning, and garlic. Stir until well combined.

Place potatoes, onion and celery in slow cooker and squeeze lemons over mixture in crockpot.

Place lemon halves in crockpot.

Cover the crockpot and cook on low heat setting 4-5 hours.

Add sausage and corn, cover, and cook 2 hours longer.

Increase heat setting to HIGH and add in shrimp. Your crockpot will be very full, so do your best to stir a little and squeeze in your shrimp. Cover and cook 30-40 minutes or until shrimp are pink.

Drain the ingredients using a large strainer. Serve this meal on a newspaper covered table for easy clean-up. We enjoyed ours with cocktail sauce, fresh lemon and some Cajun seasoning.