Slow Low Country Boil

I’m somewhat of a crock pot fanatic. I mean that while at the same time having spent years only using it for pot roast. Seriously, pathetic.

 

Those days are LONG gone. I now use it for EVERYTHING. So when I saw this recipe on Pinterest I HAD to try it. The meal is very similar to some I’ve had in great seafood restaurants (including an amazing meal in Maine several years ago). I also liked it because I’m sorta weird about seafood–I don’t cook it often because when it’s bad, it’s REALLY bad. This made it seem super easy to just toss in (and it was!).

Here’s the modified version I used (because the person that originally used this recipe must have had the biggest crock pot ever made. I cut the original recipe in half so it’d all fit.

3-4 quarts cold water
1/4 cup Old Bay or other spicy seasoning (less if you can’t handle spicy)
1 tablespoon kosher salt, plus more, to taste
4 celery stalks, cut into 1-inch pieces
1 yellow onion, diced
1 head garlic, halved
2-2 1/2 pounds small red potatoes
3-4 ears corn, shucked, each cut into 4 pieces
2 pounds smoked sausage, cut into 1 1/2-inch slices
2 pounds medium shrimp, in the shell, deveined

 

Directions:

In a slow cooker combine the water, Old Bay seasoning, salt, celery, onion, garlic and potatoes and cook on low heat until the potatoes are tender when pierced with a knife, 4-6 hours.

Add the corn and sausage to the crock pot and simmer until the corn is tender, 1-2 more hours. Add the shrimp and simmer until opaque, 20 to 30 minutes more. Taste the broth and adjust the seasonings with salt and pepper, if necessary.

Serve immediately.