Slow Cooker Shrimp Boil

Ree Drummond's slow cooker shrimp boil is full of creamy potatoes, sweet fresh corn on the cob, andouille sausage, and large shrimp for a hands-off dinner.

By Ree Drummond Published: Jun 11, 2025

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Yields:

6 - 8 serving(s)

Prep Time:

25 mins

Total Time:

4 hr 55 mins

Ryan LiebeYields: 6 - 8 serving(s)Prep Time: 25 minsTotal Time: 4 hrs 55 minsSavePrintIf you’ve ever been to a good old-fashioned Carolina-style seafood boil, you know how much fun they can be. I’m talking shrimp, corn, potatoes, and smoky sausage dumped straight onto a newspaper-lined table while everyone rolls up their sleeves and digs in—it’s messy, it’s delicious, and it’s a total party. Well, this slow cooker shrimp boil brings all that bold, summery flavor without the giant pot or stovetop babysitting. Everything cooks right in your slow cooker—easy-peasy! It’s a mostly hands-off meal that's simple enough for a weeknight (but great for entertaining, too). Serve it up with no-knead dinner rolls, jalapeño cornbread, or a big ol’ bowl of ranch slaw…and don’t forget the cold drinks!

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Ingredients

Directions

Step 1

Combine the potatoes, garlic, onion, salt, thyme, bay leaf, 2 tablespoons of the Creole seasoning, and 4 cups water in a 6-quart slow cooker. Juice the halved lemon into the slow cooker and add the squeezed halves. Cover and cook on low until the potatoes are tender, 3½ to 4 hours.

Step 2

Add the shrimp, sausage, corn, and the remaining 2 tablespoons Creole seasoning to the slow cooker. Cover and cook on high until the shrimp is cooked through, 30 minutes.

Step 3

Remove the lemon halves and bay leaf. Sprinkle the parsley into the slow cooker. Divide among bowls using a slotted spoon. Serve with melted butter, hot sauce, and lemon wedges.