Name: Slow-Cooker Shrimp Boil With Corn and Potatoes
Total time: 5 h
Ingredients: 8 ounces andouille sausage , cut into 1-inch lengths; 2 celery ribs , cut into 2-inch lengths; 2 tablespoons tomato paste; 4 teaspoons Old Bay seasoning; 1/4 teaspoon red pepper flakes; 1 1/2 pounds small red potatoes , unpeeled, halved; 1 (8-ounce) bottle clam juice; 3 ears corn , husks and silk removed, halved; 3 bay leaves; 1 1/2 pounds extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed; Salt and pepper

Why This Recipe Works

In the moist environment of the slow cooker, we were able to cook everything gently to achieve perfectly cooked meat, seafood, and vegetables. We began by microwaving the sausage (to render the fat) along with the spices (to bloom them). For the base, we replaced some of the cooking liquid (water, in this case) with clam juice to reinforce the taste of the sea. We cooked the sausage, potatoes, and corn until the potatoes were tender and then added the shrimp. This ensured intact potatoes, plump corn, and nicely cooked sausage and shrimp.

Before You Begin

Fresh corn on the cob is important to the success of this dish; do not substitute frozen corn on the cob. Use small red potatoes measuring 1 to 2 inches in diameter.

Instructions

1. Microwave andouille, celery, tomato paste, Old Bay, and pepper flakes in bowl, stirring occasionally, until celery is softened, about 5 minutes; transfer to slow cooker. Stir in 4 cups water, potatoes, clam juice, corn, and bay leaves. Cover and cook until potatoes are tender, 7 to 8 hours on low or 4 to 5 hours on high.

Season shrimp with salt and pepper and stir into slow cooker. Cover and cook on high until shrimp are opaque throughout, 30 to 40 minutes. Strain shrimp boil and discard bay leaves. Serve.