Classic seafood boil made easy in a slow cooker. Tender red potatoes, sweet corn, smoked andouille sausage, shrimp, and crab are cooked in a magical broth for the perfect dinner!
24ouncesred baby potatoes(halved or quartered if they are larger than bite size)
3earssweet corn on the cob(cut into thirds)
8ouncesclam juice
2tablespoonsold bay seasoning
4bay leaves
1poundjumbo raw uncooked shrimp(for best flavor use easy peel shells on, but for convenience use peeled, tail on)
8ouncescooked andouille sausage(sliced into 2-inch pieces)
1½poundsfrozen cooked crab legs(thawed)
Instructions
Add first 7 ingredients plus 4 cups of water to a crock pot and cook on low for 4 to 5 hours or until potatoes are just getting tender, but not quite done.
Turn the crock pot to high and add the shrimp and cooked andouille sausage. Cook for 30 to 40 minutes or until the shrimp are pink and opaque.
Place the thawed crab legs on top, and nestle them into the broth if possible. Cover and continue to cook until the crab is warmed through, about 5 minutes.
Strain all the ingredients, discard bay leaves, and serve.
Video
Notes
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NOTES: Crab is difficult to cook in a crock pot without getting rubbery. Buy frozen pre-cooked crab legs and thaw. Place them in at the end just long enough to add some extra flavor and warm up.
VARIATIONS: Use all shrimp if desired, or substitute cooked crawfish for the crab. Any smoked sausage can be substituted for andouille if desired.
SERVING SUGGESTIONS: Serve on a large platter with sides to contain excess juices. Serve with melted butter and cocktail sauce for dipping, hot sauce, extra seasoning, lemon wedge, and fresh dill.