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Slow Low Country Boil

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Rating: 5/5 5 stars
11 reviews
1 comment

recipe is ready in over 5 hrs time: over 5 hrs

serves/makes:   8


recipe id: 70184
cook method: crock pot

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4 quarts cold water
1/4 cup Old Bay or other spicy seasoning
1 tablespoon kosher salt, plus more, to taste
4 celery stalks, cut into 1-inch pieces
1 yellow onion, diced
1 head garlic, halved
2 1/2 pounds small red potatoes
4 ears corn, shucked, each cut into 4 pieces
2 pounds smoked sausage, cut into 1 1/2-inch slices
2 pounds medium shrimp, in the shell, deveined


In a slow cooker combine the water, Old Bay seasoning, salt, celery, onion, garlic and potatoes and cook on low heat until the potatoes are tender when pierced with a knife, 4-6 hours.

Add the corn and sausage to the crock pot and simmer until the corn is tender, 1-2 more hours. Add the shrimp and simmer until opaque, 20 to 30 minutes more. Taste the broth and adjust the seasonings with salt and pepper, if necessary.

Serve immediately.


668 calories, 37 grams fat, 40 grams carbohydrates, 43 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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shared by: Pamela Chester, CDKitchen Staff

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Guest at

recipe rating
Loved it and have made many times. Made the mistake of using frozen potatoes once to save time. Don't do this it turns them into mashed potatoes

Guest at

recipe rating
Very good. The flavor is wonderful! I only used a pound of shrimp but they were large and I used less garlic because I only had half a whole bulb left but I added a little garlic powder to the liquid.

Registered Member at

Member since: March 29, 2008
recipe rating
I cut the recipe in half (I don't think the full recipe would have even fit in my crock pot). It was quite good and more flavorful than I expected.

Guest at

recipe rating
For someone who lives in an apartment deep in the city and doesn't have access to somewhere to do a real seafood boil, this recipe is perfect! I miss living at the beach where we'd do something similar outside over a fire pit. It's not quite the same eating at your dining table but it still tasted good!

Guest at

recipe rating
We were supposed to have a shrimp boil outside but it rained for days so instead of canceling it we moved it indoors and tried this recipe. It was a hit. We sat around and ate while watching the rain pour down outside. Mother Nature couldn't ruin our delicious meal!

Registered Member at

Member since: February 27, 2008
recipe rating
I changed this just a bit and reduced the sausage by half and added crab claws. I also used the zatarains boil not the old bay. Very good. And to the person saying it was watery, you don't eat it like a soup, you strain out the potatoes corn sausage and seafood and eat them, not the broth.

Guest at

recipe rating
Made this today and we enjoyed it. Much of the flavor comes from the broth so be sure to taste it for seasoning fix-ups before serving. I made mine with jalapeno sausage, which I sliced thinly and browned (personal preference) before adding to the crock pot and we aren't seafood fans, so no shrimp (which is pretty sacrilegious for this dish). I also used part chicken broth, part water to add more flavor. Thanks for posting!

Guest at

recipe rating
This boil was delish! We can't wait to make again. It would be a good dish for company. I love that the recipe allows you to adjust the servings. I added a nice sprinkling of Old Bay to everything after I placed it all on a large platter.

Guest at
Oct 13, 2012

question or comment
i would not think you could have too much water. once done you dip the meat & veggies out of the water. As in boiling shrimp you would toss the water ... wouldn't you. I don't think It is a soup

Guest at

recipe rating
I have a really large crock pot and there is no way everything would fit in. Even after omitting half the water, it was still way too watery. The flavor was ok. I love the idea, but I don't think we would make it again

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