Slow Cooker Cajun Shrimp Boil with Corn & Eggs (Print Version)

A hands-off Cajun shrimp boil with corn, potatoes, sausage, and boiled eggs, finished with lemon butter and fresh parsley.

# Ingredients:

For the boil

01 - 1 1/2 lb (680 g) baby red potatoes, halved if larger than 1 1/2 inches

02 - 12 oz (340 g) andouille sausage, sliced into 1-inch pieces

03 - 1 medium yellow onion, cut into wedges

04 - 5 garlic cloves, smashed

05 - 2 bay leaves

06 - 3 tablespoons Cajun seasoning, plus more to finish

07 - 3 cups (720 ml) low-sodium chicken broth

08 - 2 cups (480 ml) water

09 - 4 ears sweet corn, cut into thirds

For finishing

10 - 1 1/2 lb (680 g) large raw shrimp, deveined, shell-on or peeled

11 - 4 large hard-boiled eggs, peeled and halved

12 - 4 tablespoons (56 g) unsalted butter, melted

13 - 2 tablespoons fresh lemon juice, plus lemon wedges for serving

14 - 2 tablespoons chopped fresh parsley

15 - Hot sauce, optional

# Instructions:

01 - Add potatoes, sausage, onion, garlic, bay leaves, Cajun seasoning, broth, and water to a 6-quart or larger slow cooker. Stir, cover, and cook on low for 4 hours or high for about 2 hours, until the potatoes are just fork-tender.

02 - Stir in the corn. Cover and cook on high for 30-45 minutes, until the corn is bright yellow and tender.

03 - Add the shrimp and stir gently. Cover and cook on high for 20-30 minutes, until the shrimp are pink, opaque, and cooked through. Check early if using smaller shrimp.

04 - Turn off the slow cooker. Fold in the hard-boiled eggs, melted butter, lemon juice, and parsley. Let stand for 5 minutes so the eggs warm and the seasoning clings.

05 - Transfer the boil to a rimmed platter with a slotted spoon. Spoon a little cooking broth over the top, sprinkle with extra Cajun seasoning if needed, and serve with lemon wedges and hot sauce.

# Notes:

01 - Use a 6-quart or larger slow cooker so the corn and shrimp fit without crowding.

02 - Shrimp are best served right after cooking.

03 - Nutrition is an estimate per serving and depends on sausage and seasoning brands.

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