Slow Cooker Low Country Boil

• Meat

  • 1 lb Kielbasa sausage

• Seafood

  • 2 lbs Shrimp with shells on, fresh
  • 1/4 cup Zatarain's crawfish

• Produce

  • 4 ears Corn, fresh or frozen
  • 1 Lemon
  • 1 1/2 lbs Red potatoes, small

• Condiments

  • 1 Cocktail sauce

• Liquids

  • 6 cups Water

• Other

  • 1 Reynolds® slow cooker liner

Found on spicysouthernkitchen.com

Description

Directions

• Place Reynolds® Slow Cooker Liner inside a 6 to 7-quart slow cooker.
• Place potatoes in slow cooker. Add lemon slices, seasoning, and water.
• Cover and cook on LOW for 2 1/2 to 3 hours.
• Add sausage and corn. Cover and cook on LOW 2 hours longer.
• Add shrimp, stir to mix them in. The slow cooker will be very full. If necessary, remove some of the corn and sausage. Add water if necessary. The liquid doesnt need to completely submerge everything, but it should be close to the top.
• Cover, increase heat to HIGH and cook 20 to 30 more minutes, or until shrimp are cooked through.
• Remove Low Country Boil from slow cooker with a large slotted spoon. Remove bag, dump liquid down sink, and discard bag.
• Serve with cocktail sauce

Nutrition