Slow-Cooker Old Bay Butter Shrimp and Sausage Boil

This slow-cooker shrimp boil delivers all the bold, buttery flavor of a traditional seafood boil with almost zero effort. Jumbo shrimp, smoky Andouille sausage, and baby potatoes cook low and slow in a garlicky Old Bay butter bath until everything is tender and infused with spice. The beauty of this recipe is its simplicity: layer the ingredients, pour over the seasoned butter, and let the crockpot do the work.

A seafood boil is usually a big production—a huge pot, a burner, and a pile of seafood. This slow-cooker version simplifies everything without sacrificing flavor. The shrimp stay plump and juicy, the sausage adds a smoky kick, and the potatoes soak up all the garlicky, buttery goodness.

With just a few minutes of prep, the slow cooker transforms simple ingredients into a comforting, satisfying dinner. Serve it over rice or with crusty bread to soak up every last drop of the sauce. This recipe is perfect for anyone who loves the taste of a classic boil but wants the convenience of a set-it-and-forget-it meal.

Ingredients

Why this recipe works

Cooking the shrimp low and slow in the slow cooker keeps them incredibly tender. Unlike boiling or high-heat searing, the gentle heat of the slow cooker poaches the shrimp in the butter sauce, preventing them from becoming rubbery.

The sausage and potatoes cook alongside, absorbing the seasoned butter and releasing their own flavors into the sauce. The result is a cohesive dish where every component tastes like it was simmered together for hours.

The combination of Old Bay seasoning, garlic, and butter is a classic coastal flavor trio. Old Bay brings a complex blend of celery salt, paprika, and spices that complements the sweetness of the shrimp and the smokiness of the sausage.

The butter carries the seasonings and coats every bite, while the garlic adds a savory depth. Because the slow cooker traps steam and moisture, the sauce stays rich and glossy, perfect for spooning over rice or dipping bread.

Notes and substitutions

Choose jumbo shrimp (21-25 count per pound) for the best texture. Look for peeled and deveined shrimp to save prep time. If using frozen shrimp, thaw them thoroughly in the refrigerator overnight before adding to the slow cooker.

Smoked Andouille sausage is ideal for this recipe because it holds up well to long cooking and adds a deep, smoky flavor. If you prefer a milder sausage, kielbasa or a smoked chicken sausage works well.

Baby potatoes are perfect because they cook evenly and don't require much prep—just halve them. You can substitute Yukon Gold or red potatoes cut into chunks. Old Bay seasoning is widely available in the spice aisle, but you can make a homemade version with paprika, celery salt, black pepper, and cayenne. This recipe uses unsalted butter to control the salt level; if using salted butter, reduce any added salt in the dish.

• smoked Andouille sausage: use kielbasa or smoked sausage for a milder flavor
• baby potatoes: use Yukon Gold or red potatoes cut into 1-inch chunks
• Old Bay seasoning: use a mix of paprika, celery salt, and cayenne for a homemade substitute
• unsalted butter: use salted butter and reduce added salt elsewhere

Equipment

• 6-quart slow cooker
• Measuring cups and spoons
• Chef's knife
• Cutting board
• Slotted spoon
• Small bowl for butter