Slow Cooked Louisiana Shrimp Boil


  • 1/4 cup Old Bay seasoning
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp Louisiana hot sauce
  • 1 1/2 pounds small red potatoes
  • 1 medium sweet onion
  • 1 head garlic
  • 2 bay leaves
  • 1 package smoked andouille sausage
  • 3 ears corn
  • 2 lbs medium or large shrimp
  • 2 tbsp chopped fresh parsley leaves
  • In the inner pot, add the Old Bay seasoning, lemon juice, hot sauce and 5 cups water and stir; set aside.
  • Place potatoes, onion, garlic and bay leaves into the inner pot.
  • Select SLOW COOK-High and set the time to 3 hours. PressSTART.
  • Close the lid and set to VENT.
  • Cook it for 2 hours, or until potatoes are almost tender.
  • When the remaining time is 1 hour, add the sausage and corn.
  • Stir in; close the lid cook it for 30 minutes, then add the shrimp into the pot and continue to cook until shrimp is opaque and pink. Once the cooking cycle is done, press CANCLE.
  • Drain all the liquid.
  • Serve immediately, garnished with parsley, if desired.
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