Herb Butter Andouille Boil Jumbo Shrimp Step-by-step instructions

Before you start

Before starting, peel and devein the shrimp if not already done, and slice the andouille sausage into 1/4-inch coins. Halve the baby potatoes so they cook evenly.

If using homemade scampi butter, soften the butter and mix in the garlic and parsley, then cut into pats. Measure the white wine. No other prep is needed — the slow cooker does the rest. Have a slotted spoon ready for serving.

Instructions

Layer the ingredients

1. 1Layer the ingredients
   Place the shrimp in the bottom of the slow cooker. Scatter the sliced andouille sausage coins over the shrimp, then add the halved baby potatoes. Dot the top with the pats of parsley-garlic scampi butter and pour the white wine evenly over everything. Do not stir.
   Look for The ingredients are layered in the order given, with the butter and wine on top.
   Tip Keep the shrimp on the bottom so they cook gently in the liquid and stay tender.

At the end of this phase, the slow cooker contains a neat layering of shrimp, sausage, potatoes, butter pats, and wine.

The shrimp are raw and pink-gray, the sausage is smoky and firm, and the potatoes are pale and raw. The butter pats sit on top, ready to melt. Everything is ready to cook.

Slow-cook the boil

2. 2Slow-cook the boil
   Cover the slow cooker and cook on low for 3 hours, or until the potatoes are fork-tender and the shrimp are pink and opaque. The butter will melt into the wine and juices, creating a fragrant golden sauce. Avoid lifting the lid during the first 2 hours to keep the heat steady.
   Look for The sauce is bubbling gently and the shrimp have turned pink and curled slightly.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip If the potatoes are still firm after 3 hours, continue cooking in 15-minute increments until tender.

After 3 hours, the sauce is bubbling gently and the kitchen smells of garlic, butter, and smoked sausage. The shrimp have turned pink and curled, the potatoes are tender, and the sauce has thickened slightly. The butter has fully melted into a golden emulsion with the wine and juices.

Serve the boil

3. 3Serve the boil
   Using a slotted spoon, scoop the shrimp, sausage, and potatoes out of the slow cooker and onto a serving platter or individual plates. Spoon some of the buttery sauce over the top. Serve hot with steamed rice and lemon wedges if desired.
   Look for The shrimp are plump and the potatoes are coated in the golden butter sauce.
   Tip For a more intense flavor, let the sauce reduce slightly by simmering uncovered for 5 minutes before serving.

The shrimp are plump and juicy, the sausage coins are browned at the edges, and the potatoes are soft and coated in sauce. The slotted spoon lifts a generous scoop of the boil, dripping with buttery liquid. Serve immediately with rice and lemon wedges for a bright finish.

Common mistakes

A common mistake is lifting the lid too often, which lets heat escape and extends cooking time. Another is overcooking the shrimp — they can become rubbery if left in the slow cooker too long. Start checking at the 2.5-hour mark.

Also, avoid stirring the pot during cooking, as that can break up the shrimp. If the sauce seems thin, that's fine; the slotted spoon will leave most of it behind. Finally, don't skip the wine — it adds essential acidity that brightens the rich butter.

How to tell it’s done

The dish is done when the shrimp are pink and opaque and the potatoes are fork-tender. The sauce will be bubbling and aromatic, with the butter fully melted into the wine.

To be safe, insert an instant-read thermometer into a shrimp: it should read at least 145°F (63°C). The potatoes should offer no resistance when pierced with a fork. If the potatoes are still firm, continue cooking in 15-minute increments.

• Shellfish: 145°F (63°C) in the thickest part