Delicious Crockpot Seafood Boil

If you ask me, crockpot seafood boils are pure genius.

This hands-off take on the classic seafood boil brings all the fun of a coastal gathering right to your kitchen. Fresh shrimp, tender crab legs, and corn on the cob slowly simmer in a pot of well-seasoned broth that’s loaded with garlic and Old Bay.

The slow cooker does all the heavy lifting while you go about your day, and everything comes out perfectly cooked without you having to watch the pot. Potatoes soak up all that seasoned goodness, and chunks of andouille sausage add a nice kick to each bite.

It’s an easy, fuss-free meal that feels special enough for company but simple enough for a regular family dinner.

What Kind of Shrimp Should I Use?

For a seafood boil, you’ll want to look for large shrimp labeled as 16/20, which means you get 16 to 20 shrimp per pound – this size stands up well to the long cooking time and won’t get lost among the other ingredients. Both shell-on and peeled shrimp work in this recipe, though keeping the shells on helps protect the shrimp from overcooking and adds more flavor to the broth. If you’re buying frozen shrimp (which is totally fine!), look for ones that are individually quick frozen without added preservatives. Just make sure to thaw them completely in the refrigerator overnight before adding them to your crockpot. For the freshest taste, avoid shrimp that have any strong fishy smell or black spots on the shells.

Options for Substitutions

This seafood boil is pretty flexible and you can make several swaps based on what you have available:

• Red potatoes: You can swap red potatoes with Yukon gold or even regular white potatoes – just make sure to cut them into similar-sized pieces for even cooking.
• Andouille sausage: While Andouille gives the best flavor, you can use kielbasa, chorizo, or any smoked sausage. Each will bring its own unique taste to the dish.
• Old Bay seasoning: This is pretty important for authentic flavor, but in a pinch, you can make your own mix with paprika, celery salt, black pepper, and cayenne. Or try Cajun seasoning as an alternative.
• Shrimp: Feel free to mix up the seafood – try adding or substituting with crab legs, mussels, or chunks of firm white fish. Just remember that different seafood needs different cooking times.
• Fresh corn: If fresh corn isn’t available, frozen corn on the cob works too. You might need to adjust the cooking time slightly – frozen corn usually cooks a bit faster.
• Fresh garlic: If you’re out of fresh garlic, you can use garlic powder – start with 1 tablespoon and adjust to taste. But fresh really does work best here!

Watch Out for These Mistakes While Cooking

The biggest mistake when making a crockpot seafood boil is adding all ingredients at once, which leads to overcooked, rubbery shrimp and mushy vegetables – instead, layer your ingredients starting with potatoes and sausage, adding corn halfway through, and shrimp only in the final 30 minutes of cooking.

Skipping the layering of seasonings is another common error – for the best flavor, divide your Old Bay seasoning between layers rather than dumping it all at the beginning, and don’t forget to squeeze fresh lemon juice over each layer as you build.

Temperature control is crucial: cooking on high heat can make your seafood tough and potatoes fall apart, so stick to the low setting for 4-6 hours until potatoes are tender, then add your shrimp just until they turn pink and opaque.

For extra flavor, consider using seafood or chicken stock instead of plain water, and remember to let the cooked shrimp rest in the warm liquid for 5 minutes before serving – this allows them to soak up more of those amazing Cajun flavors without overcooking.

What to Serve With Seafood Boil?

A seafood boil is pretty much a complete meal on its own, but there are some tasty sides that can make it even better! Since the boil is packed with bold Cajun flavors, simple sides work best – I love serving it with warm, crusty French bread for soaking up all that amazing seasoned broth. A cool, crisp coleslaw makes a nice contrast to the spicy seafood and helps balance out the meal. You can also put out some extra melted butter, fresh lemon wedges, and different hot sauces so everyone can customize their plate. For drinks, an ice-cold beer or sweet tea pairs perfectly with this casual, hands-on feast.

Storage Instructions

Keep Fresh: If you have any leftovers from your seafood boil (which doesn’t happen often at my house!), place them in an airtight container and pop them in the fridge. They’ll stay good for up to 2 days, though the shrimp is best enjoyed within 24 hours.

Prepare Ahead: You can prep the ingredients ahead of time by cutting the potatoes, sausage, and corn, then storing them separately in the fridge for up to 24 hours. I recommend adding the shrimp only when you’re ready to cook, as fresh seafood is always best when prepared right away.

Warm Up: To enjoy your leftovers, gently warm them in a skillet over medium heat with a splash of water and a pat of butter. You can also microwave them, but be careful not to overcook the shrimp – about 1-2 minutes should do it. The potatoes and corn might need an extra minute.

Preparation Time	15-30 minutes
Cooking Time	250-315 minutes
Total Time	265-345 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2400
• Protein: 150-180 g
• Fat: 100-120 g
• Carbohydrates: 150-180 g

Ingredients

• 1 pound quartered small red-skinned potatoes
• 1 pound cajun smoked andouille sausage, sliced into 1-inch pieces
• 2 ears corn, husked and sliced into thirds (6 pieces total)
• 4 tablespoons finely chopped garlic
• 1/4 cup old bay seasoning mix
• 1 medium lemon, cut in half, with wedges for serving
• 6 cups water
• 2 pounds large shrimp (16 to 20 per pound), raw (peeled or unpeeled, as you prefer)
• For garnish: fresh parsley leaves, melted butter, and hot sauce

Step 1: Prep the Ingredients

Begin by preparing all your ingredients: wash and cut the potatoes, slice the sausages, and shuck the corn.

Once prepped, set these aside, all ready for the next step.

Step 2: Assemble Ingredients in the Slow Cooker

Arrange the prepped potatoes, corn, and sausage evenly in a 6-quart slow cooker.

This will ensure even cooking and maximize the flavors.

Step 3: Season and Add Flavor

Sprinkle Old Bay seasoning evenly over the ingredients in the slow cooker for that classic flavor.

Top with minced garlic.

Squeeze the juice from lemon halves into the slow cooker for a zesty touch, then place the squeezed lemons on top of the ingredients for added aroma.

Pour in the water just until it covers the top of the food, ensuring that all ingredients will cook evenly.

Avoid stirring, which can disrupt the arrangement.

Step 4: Cook in the Slow Cooker

Cover the slow cooker and set it to the HIGH setting.

Cook for 4 to 5 hours, allowing the potatoes, corn, and sausage to become tender and absorb the seasonings and citrus flavor.

Step 5: Add the Shrimp

After 4 to 5 hours, add in the shrimp.

Stir gently to incorporate them into the other ingredients.

Cover and continue cooking for another 10 to 15 minutes, or until the shrimp are pink and fully cooked.

Step 6: Final Touches and Serve

Once everything is cooked, strain the contents of the slow cooker to separate the flavorful broth.

Serve your dish hot, accompanied by lemon wedges, melted butter, and hot sauce to taste.

Enjoy your flavorful, easy one-pot meal!