24 October, 2018
Slow Cooker Low Country Boil
This summer, I had a craving for something summery, but in a crockpot. I realize that it’s now fall, but when I wrote this, it was late June. I did some serious backlogging for the wedding… So, I’m sorry for holding onto this for so long before I could release it, but on the other hand, I think it’s worth the wait, and I hope you agree with me.
Anyway, this recipe is a real treat. It’s a bit more involved than my usual slow cooker recipes, in that you have to come back to it after four hours, then after hour six, and then for the final 30 minutes. If that’s too much for you, that’s understandable, but the end result is insanely satisfying. You’re going to end up with a really full crock pot, even if you have a big one like I do. Getting the shrimp into the pot is going to be a game of liquid v solid Tetris, and it’s probably going to want to overflow just a little bit, so you might have to take out a bit of the liquid at the end. The nice thing is that shrimp cooks easily and quickly, even if it’s only being steamed, so you shouldn’t have to worry as long as you’re working with thawed shrimp.
5 cups Water
1, 12 oz bottle Porter (alternatively, you can use wheat ale or stout)
1/4 cup Old Bay
2 tbsp Cayenne
4 cloves Garlic, minced
1 medium Sweet onion, quartered
2 lbs medium Red potatoes, quartered
2 stalks Celery, cut into 1/2 inch pieces
2 Lemons, halved
1 lb Kielbasa, cut into 1 inch pieces
4 ears Sweet corn, cut into 3 inch pieces
2 lbs raw large Shrimp
In a large crock pot, combine water, beer, old bay, cayenne, and garlic. Stir and toss in your onion quarters, red potatoes, and celery pieces. Squeeze the lemons over the mixture, and add the halves to the crock pot. Cover and cook on low for 4-5 hours.
After 4-5 hours, add in your sausage pieces and corn cobs. Stir again and cook for two more hours. After those two hours (so at hour 6 or 7), turn the heat up to high and add in the shrimp. It’ll be a full pot, so stir a bit and really cram those guys in there. Cook them for 30-60 minutes more (depending on whether they’re fresh or frozen) or until they are pink.
Drain your boil and serve from a big bowl or platter, or, for a more authentic feel, serve over a spread of newspapers.