While a low country boil (also referred to as Frogmore Stew, Beaufort Stew, Beaufort Boil, or Tidewater Boil depending on where you live and who you ask) isn’t traditionally made in the slow cooker, the Test Kitchen figured you might want to ease the summer heat, and let the slow cooker do the work for you.
We combined smoked sausage, red potatoes, corn on the cob, onion, lemon juice, seafood seasoning, black pepper and beer in the slow cooker crock. Cook on HIGH for 2 to 2 ½ or LOW for 4 ½ to 5 hours. Make sure the potatoes are tender and then add your shrimp (tails on, of course). Add a little extra seasoning and lemon juice and cook for 20-30 minutes until the shrimp are cooked.
Baguettes, cocktail sauce, summer beers, and warm breezes pair best with this summer slow cooker meal. Pour your low country boil onto parchment paper, newspaper or the nearest picnic table, grab an extra roll of paper towels, and dig in.
Slow Cooker Low Country Boil
- 1 pound smoked sausage, cut into 1-inch pieces
- 8 small red potatoes, quartered
- 4 ears corn-on-the-cob, cut into 2-inch pieces
- 1 medium onion, cut into wedges
- 1/4 cup plus 1 teaspoon seafood seasoning, divided
- 1 teaspoon ground black pepper
- Juice from 1 medium lemon
- 12 ounces beer
- 1 pound medium (16-20 count) shrimp with shells
- In a slow cooker crock, combine sausage, potatoes, corn, onion, 1/4 cup seafood seasoning, black pepper and lemon juice. Pour in beer.
- Cover slow cooker and cook on HIGH for 2 to 2 1/2 hours or LOW for 4 1/2 to 5 hours.
- In a small bowl, toss shrimp with remaining 1 teaspoon seafood seasoning. Add shrimp to crock and cook for 20 to 30 minutes until shrimp are pink and no longer translucent.
Test Kitchen Tip: To prevent shrimp from overcooking, check potatoes to ensure they are fork tender before adding shrimp.
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