Description
A flavorful and hearty dish combining shrimp, andouille sausage, and vegetables cooked to perfection in a Crockpot.
Ingredients
Scale
- 1 ½ pounds red-skinned potatoes (cut in half)
- 2 ropes andouille sausage (sliced 1-inch thick)
- 3–4 sweet corn on the cob (shucked and cut into thirds)
- 1 onion (sliced)
- 5 clove garlic (minced)
- 4 cups chicken broth
- 1–2 cups water (as needed)
- 2 tablespoons Old Bay seasoning
- 2 tablespoons Creole or Cajun seasoning
- 2 pounds raw jumbo shrimp (deveined with tails on, thawed)
- 1 lemon (juiced, 2 tablespoons)
- Chopped parsley (for topping)
Instructions
- Place the potatoes, sliced sausages, corn on the cob, onion, and garlic in the Crockpot.
- Pour in the chicken broth, water, and the seasonings into the Crockpot.
- Cover and cook on low for 5-6 hours or on high for 3-4 hours, until potatoes are fork-tender.
- During the last 30 minutes of cooking, stir in the raw shrimp (if frozen, thaw first). Cover and continue cooking until the shrimp is fully cooked through and no longer grey or translucent.
- Stir in the fresh-squeezed lemon juice and top with chopped parsley before serving.
Notes
- This dish can be served with crusty bread to soak up the broth.
- Adjust seasoning to your taste based on your preference for spice.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 1200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 200mg