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Sunday, August 19, 2012

Crock Pot Low Country Boil

Living in the mountains of North Carolina it's always a treat when we get to go to the beach. In our case it's usually the low country of South Carolina's beaches that grab our attention. This year has been so busy that we've not gotten to take a trip to the low country. I'm very upset about this. The main reason I'm upset isn't because I don't get to see the beautiful sunset that comes over the water. Believe it or not I'm uspet because we don't get our annual Low Country Boil.

If you've never had low country boil you are going to be in for a real treat. It's so simply prepared and served that it definitely will be an unforgettable experience.

In my true style I had to figure out a way to make it in the crock pot. OH EMMM GEEE! It is so good that I'm making up holidays and celebration just so I can make it again and again (YES, it's that good!).



Ingredients:
  • 14 cups of water
  • 1/4 - 1/3 cup of spicy boil seafood seasoning ( I used Zatarain's, but Old Bay would be good too)
  • 1 bay leaf
  • 1 head of garlic, halved
  • 1 large yellow onion, largely diced
  • 4 stalks of celery, cut into large 1" chunks
  • 2 1/2 - 3 pounds of small redskinned potatoes, washed and skin left on
  • 3 ears of corn, shucked and cut into quarters
  • 2 pounds of sausage ( I used smoked, but andouille or kielbasa would work too), cut into 3" pieces
  • 2 pounds of 31-35 count shrimp (sometimes referred to as medium shrimp) deviened with shell on
  • 3 pounds of lemons, halved (optional)
Directions:
  1. Add water, seasoning, bay leaf, garlic, onion, celery and potatoes to 6 quart or larger Crock-Pot® .
  2. Cook for 4 - 6 hours on low, until fork pierces potatoes easily.
  3. Add corn and sausage.
  4. Cook on low for additional 1 - 2 hours.
  5. Add shrimp.
  6. Cook on low for additional 20 - 35 minutes. You want the shrimp to be pink, but not overcooked.
  7. Scoop out with slotted spoon and serve immediately with halved lemons for squeezing over meal. The easiest way to serve is to spread several layers of newspaper onto you table and evenly spread out the contents from the crock pot so that everyone can help themselves.
Ummmm.... Labor Day is the next time my family will be seeing this meal (If I can wait that long). It's seriously addictive.

This is the perfect 7 quart slow cooker for making this
low country boil. Click on the image above to
purchase yours today.

9 comments:

  1. so, i know alot about cooking but only a little about fish, so i apologize if this is a stupid question. Is the shrimp already cooked when bought? or still raw?

    looks DELICIOUS!!

    TIA!!

    ReplyDelete
  2. No such thing as stupid questions here M!

    The shrimp are raw, deviened and have the shells left on. The cook quickly. That's why you add them at the very last.

    ReplyDelete
    Replies
    1. Ok I got the Zatterains crab boil in bag.....is that what you used I dont want to ruin the whole thing lol

      Delete
  3. Similar question-do I have to cook the sausage in a pan first or just cut it up and the boiling cooks it? Thanks...This looks delish!

    ReplyDelete
  4. This looks a little hefty to fit in my 4 quart slow cooker. Should I halve the ingredients so that they fit into mine? ;^)

    ReplyDelete
  5. Melissa S.: You don't precook anything, the crock pot does it all :)

    Unknown: This recipe is for a 6 qt or larger crock pot. You can for sure cut it in half and it will serve 4 people nicely.

    ReplyDelete
  6. I'm gonna do this tomorrow but really will have to cut the recipe down. Mine is a very small slow cooker, but like a lot of recipes it shouldn't be hard too figure out- just make sure you have a bit of moisture (water) always in the crock. The corn and sausage should make more juice as it cooks down so even cutting the water to what looks good but isn't overflowing will work. As for the shrimp- they come in both already cooked and shelled-uncooked. I bought the already peeled and ready to eat from my seafood department, I'll likely add them at the last hour to not only cook them up with the flavors already there, but incorporate their flavor as well. I've been wanting to do a seafood boil for some time and now knowing safely I can do it in my slow cooker and get great results really made my day when I saw it. Thank you so much for sharing it!

    ReplyDelete
  7. Head of garlic, halved. What does that mean? Chopped, minced, I don't know!

    ReplyDelete
  8. I know this is an old post, just found it through Pinterest. If you cut the recipe in half, do you need to reduce the cooking time as well?

    ReplyDelete

Comments are welcome by anyone and everyone (especially if you tried the recipe). Unfortunately due to an increasing number of SPAM comments, I've had to change it so that there are no anonymous comments accepted. Can't wait to hear from you!

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