This dish has so many flavours and so many core ingredients (meat and seafood and veg amazingness!). Easy to throw together. Only not so awesome part is that you have 3 cooking steps. But worth it.
14 cups of water
1/4-1/3 cup of spicy boil seafood seasoning (such as Zatarain’s or Old Bay)
1 bay leaf
1 head of garlic, halved
1 large yellow onion, largely diced
4 stalks of celery, cut into large 1″ chunks
2 1/5-3 pounds of small red skinned potatoes, washed and skin left on
3 ears of corn, shucked and cut into quarters
2 pounds of sausage, cut into 3″ pieces
2 pounds of medium shrimp, deveined with shell on
3 pounds of lemons, halved (optional)
1. Add water, seasoning, bay leaf, garlic, onion, celery and potatoes to 6 quart or larger slow cooker.
2. Cook for 4-6 hours on low, until fork pierces potatoes easily.
3. Add corn and sausage. Cook on low for additional 1-2 hours.
4. Add shrimp. Cook on low for additional 20-35 minutes, until shrimp is pink but not overcooked.
5. Scoop out with slotted spoon and serve immediately with halved lemons for squeezing over the meal.
First of all, I didn’t buy seafood seasoning. I just googled it and made the first recipe with what I had in the pantry. If there was an ingredient I didn’t have, I didn’t use it (I have quite a lot of spices). Basically it had: paprika, onion salt, celery salt, pepper, cinnamon, ground cloves, ground ginger, dry mustard and red pepper flakes. I was missing things like cardamom, allspice, and celery seed (so I used celery salt). Wow I was missing a lot less than I thought when I made it this morning. If you don’t have many of these spices, I would suggest just buying a seafood seasoning.
I have a fairly small slow cooker so I proportioned amounts based on what I thought would fit. So 1 corn (I really should have made 2 because they were YUMMY), 3 sausages (also yummy and regretting not having more), 2 normal sized red potatoes cut into pieces (didn’t feel like buying small ones), and about 16 shrimp.
I wasn’t crazy about the potatoes for some reason but I completely loved the rest. I also added a bit of butter to my corn when I was eating it. Adding to the yummy-ness. For the sausages, they original recipe suggested smoked, Andouille or kielbasa. I actually used smoked bratwurst sausages from Johnsonville. I thought they were fantastic.