Slow-Cooker Old Bay Butter Shrimp and Sausage Boil Step-by-step instructions

Before you start

Before starting, make sure the shrimp are peeled and deveined and the sausage is sliced into coins. Halve the baby potatoes so they cook through in the same time as the shrimp. Measure out the butter, garlic, and Old Bay seasoning.

Have a 6-quart slow cooker ready. No need to preheat anything—just layer and go. If serving with rice, start the rice before the slow cooker finishes so everything is ready at the same time.

Instructions

Layer and Season

1. 1Layer the ingredients
   Place the peeled jumbo shrimp in an even layer in the bottom of a 6-quart slow cooker. Scatter the sliced Andouille sausage coins over the shrimp, then add the halved baby potatoes in a single layer on top.
   Look for The shrimp form the base, with sausage and potatoes layered over them.
   Tip Keep the shrimp in one layer if possible so they cook evenly.
2. 2Make the butter sauce
   In a small bowl, stir together the melted butter, minced garlic, and Old Bay seasoning until well combined. Pour the mixture evenly over the ingredients in the slow cooker.
   Look for The butter mixture coats the top of the sausage and potatoes.
   Tip Use fresh garlic for the best flavor; it will mellow as it cooks.

The slow cooker is filled with layers of shrimp, sausage, and potatoes. The butter mixture is poured over the top, coating the ingredients in a golden, speckled sauce.

The garlic and Old Bay are evenly distributed, and the aroma is already inviting. The layers should be snug but not packed tightly, allowing the heat to circulate.

Slow-Cook

3. 3Slow-cook on low
   Cover the slow cooker and cook on low for 3 to 4 hours, until the potatoes are fork-tender and the shrimp are opaque and cooked through. Avoid stirring during cooking to keep the shrimp intact.
   Look for The sauce will bubble gently around the edges and the kitchen will smell of garlic and Old Bay.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Resist the urge to lift the lid; each peek adds 20 minutes of cooking time.

After a few hours, the slow cooker is bubbling gently at the edges. The butter sauce has melted and pooled around the ingredients, and the shrimp have turned pink and curled. The potatoes are tender when pierced, and the sausage has released some of its smoky fat into the sauce. The kitchen smells of garlic, spice, and seafood.

Serve and Enjoy

4. 4Serve the boil
   Turn off the slow cooker. Using a slotted spoon, transfer the shrimp, sausage, and potatoes to a serving platter or individual bowls. Spoon some of the butter sauce over the top and serve with steamed jasmine rice and lemon wedges.
   Look for The shrimp are pink and firm, the sausage is browned at the edges, and the potatoes are tender.
   Tip Squeeze fresh lemon over the top just before eating to brighten the rich butter sauce.

The shrimp are plump and opaque, the sausage is browned at the edges, and the potatoes are fork-tender. The sauce is thick and glossy, clinging to each piece. Served over rice with lemon wedges, the dish looks like a feast. The flavors are bold and buttery, with a gentle heat from the Old Bay.

Common mistakes

A common mistake is overcooking the shrimp, which makes them tough. Keep the heat on low and check at the 3-hour mark. Another mistake is stirring the pot during cooking, which can break up the shrimp. Let the layers stay intact.

Also, be sure to use enough liquid—the butter provides moisture, but if the slow cooker runs hot, you might need to add a splash of seafood stock or water to prevent sticking. Finally, don't skip the lemon wedges; the acidity brightens the rich sauce.

How to tell it’s done

The dish is done when the shrimp are opaque and firm to the touch, the sausage is heated through, and the potatoes are easily pierced with a fork. The internal temperature of the shrimp should reach 145°F (63°C).

If the potatoes are still hard in the center, continue cooking and check again in 30 minutes. The sauce will be bubbling and fragrant, and the shrimp will be pink and slightly curled.

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