low country boil


I came across this recipe on Pinterest last year, and have been meaning to make it since then. I don’t know why I waited so long because this a delicious, easy summer meal. It is made in a slow cooker, but the ingredients are added in intervals based on cooking time, so everything ends up perfectly cooked. It works best for a day that you’ll be putzing around the house so you can time when to add your ingredients. I halved the recipe and it was enough to make two meals out of. I had plans to serve it on plates and eat it with a fork  and knife, but we ended up just eating it with our hands out of the serving dish, which made for a fun summer meal. If you are planning to make it for a crowd, you can spread newspapers on a table outside and serve it spread out on the table.


Low Country Boil

via Crock Pot Recipe Exchange


  • 7 cups of water // It turns out that my slow cooker was smaller than I thought so I had to remove some water. You need enough that everything is covered. I scooped out water as I added the other ingredients, which was a little messy but worked. 
  • 2 tbsp old bay seasoning
  • 1 bay leaf
  • 1/2 head of garlic, peeled with cloves cut in half
  • 1 medium onion, diced
  • 2 stalks of celery, cut into 1″ chunks
  • 1 1/2 lbs small red potatoes, washed with skins left on
  • 2 ears of corn, shucked and cut into quarters
  • 1 lb of kielbasa or other smoked sausage, cut into 2″ pieces
  • 1 lb of uncooked shrimp, deveined with shells left on // I used 31-40 count, but any size should work
  • 1-2 lemons, halved for serving
  • freshly ground black pepper
  • salt (optional) // I find that Old Bay Seasoning is plenty salty, but if you need a little extra feel free to add it right before serving


  1. Add water, old bay seasoning, bay leaf, garlic, onion, celery, and potatoes to your slow cooker. Stir gently to combine.
  2. Cook for 4-6 hours on low, or until a fork pierces the potatoes easily.
  3. Add corn and kielbasa. Stir gently.
  4. Continue cooking for an additional 1-2 hours.
  5. Add shrimp. Stir gently.
  6. Cook for an additional 20-35 minutes or until the shrimp are cooked through, but not overcooked. They should be bright pink throughout.
  7. Scoop out solids with a slotted spoon, and serve immediately with a lemon squeezed over the top of everything, along with some freshly ground pepper. Add salt to taste.

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