Ingredients
Scale
- 1 lb Baby Potatoes
- 1 Onion, sliced thick
- 4 cloves Garlic, minced
- 1 (12 oz) Beer (or broth/water)
- 5 cups Low Sodium Chicken Stock
- 4 Tbsp Old Bay Seasoning, divided
- 3 Tbsp Creole or Cajun Seasoning, divided
- 2 ears Corn on the Cob, cut into 4 pieces each
- 1 lb Smoked Kielbasa (or Andouille), cut into 2.5" pieces
- 2 lbs Jumbo Shrimp, shell on, deveined, thawed
- 1 Lemon, cut in half
Instructions
- Layer baby potatoes, sliced onion, and minced garlic in the slow cooker.
- Pour in beer and chicken stock, and stir in 2 tablespoons Old Bay and 1 tablespoon Cajun seasoning.
- Cover and cook on low for 4 hours.
- Add corn and another tablespoon each of Old Bay and Cajun seasoning, stir well.
- After 2 hours, add sliced smoked kielbasa and cook until corn is tender.
- Gently add shrimp with remaining seasonings, cook for 15-30 minutes until shrimp turn pink.
- Stir everything and squeeze lemon juice over the top before serving.
Notes
Ensure shrimp are deveined and thawed for best texture.
Watch cooking time closely to avoid tough shrimp.
Adjust seasonings to preference as desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 2
- Sodium: 850
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 4
- Protein: 33
- Cholesterol: 240