Slow-Cooker Old Bay Butter Shrimp and Sausage Boil Tips, FAQ & printable recipe

Tips for success

For the best texture, use jumbo or extra-large shrimp that are peeled and deveined. Leaving the tails on is fine if you prefer a more rustic look, but removing them makes eating easier.

If you want a spicier dish, add a pinch of cayenne pepper or a few dashes of hot sauce to the butter mixture. You can also add corn on the cob cut into chunks—just add it at the same time as the potatoes.

To prevent the shrimp from becoming rubbery, avoid cooking on high. Low heat for 3 to 4 hours is ideal. If your slow cooker runs hot, check at 2.5 hours. The shrimp are done when they are just opaque and firm.

If you need to keep the dish warm, switch the slow cooker to the warm setting after cooking, but remove the shrimp after they are done to prevent overcooking.

Variations

• Add Corn: Add 2 ears of corn, shucked and cut into 2-inch rounds, along with the potatoes. The corn will soak up the butter sauce and add sweetness. Cook for the same time, checking that the corn is tender.
• Spicy Kick: Stir 1 teaspoon of cayenne pepper or 2 tablespoons of hot sauce into the butter mixture. Add sliced jalapeños with the sausage for extra heat. Adjust the amount to suit your spice preference.
• Citrus Twist: Add 1 tablespoon of lemon zest and 2 tablespoons of lemon juice to the butter sauce. Garnish with fresh dill or parsley. This brightens the dish and adds a fresh, summery flavor.
• Crawfish Addition: Replace half the shrimp with 1 pound of frozen crawfish tails, thawed. Add them in the last 30 minutes of cooking to avoid overcooking. This adds a traditional Louisiana boil flavor.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid toughening the shrimp.

Freezer

Freeze the cooked shrimp boil in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a skillet over medium-low heat, adding a splash of water or melted butter to refresh the sauce. Microwave in 30-second bursts if in a hurry.

Store any leftover shrimp boil in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making leftovers even more delicious. Reheat gently in a skillet over medium-low heat or in the microwave in 30-second intervals. The shrimp may become slightly firmer upon reheating, but the sauce will keep them moist.

This recipe is ideal for making ahead. Assemble the slow cooker with the shrimp, sausage, potatoes, and butter sauce the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook on low for 3 to 4 hours. If starting from cold, add an extra 30 minutes to the cooking time. The dish can also be fully cooked and refrigerated, then reheated gently before serving.

Serving ideas

Serve this shrimp boil directly from the slow cooker for a casual, family-style meal. Spoon the shrimp, sausage, and potatoes over steamed jasmine rice, and drizzle with extra butter sauce.

Offer lemon wedges on the side for squeezing over the top. A simple green salad or crusty bread for dipping completes the meal. This dish is hearty enough to be a main course on its own.

For a more elegant presentation, transfer the boil to a large platter and garnish with fresh parsley or sliced green onions. The bright green adds color and freshness. Pair with a crisp white wine or a cold beer to balance the richness. Leftovers can be turned into a seafood chowder by adding broth and cream, or used to top baked potatoes for a quick lunch.

Frequently asked questions

Recipe card

Slow-Cooker Old Bay Butter Shrimp and Sausage Boil

Prep 15 minCook 4 hTotal 4 h 15 minServes 4

Ingredients

• 2 lb jumbo shrimp, peeled and deveined
• 12 oz smoked Andouille sausage, sliced into 1/2-inch coins
• 1 1/2 lb baby potatoes, halved
• 1/2 cup unsalted butter, melted
• 4 cloves garlic, minced
• 2 tbsp Old Bay seasoning
• lemon wedges, for serving
• cooked jasmine rice, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Contains: crustaceans, milk

Estimated nutrition per serving

Calories

520

Protein

42 g

Carbohydrates

28 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.