This Crockpot seafood boil brings the coastal feast right to your kitchen with hardly any fuss. It’s a hearty, crowd-pleasing dinner that cooks itself while you go about your day. You’ll get tender shrimp, juicy sausage, sweet corn, and buttery potatoes in a broth that’s bold, garlicky, and zesty.
The slow cooker makes it simple, and the flavor payoff is huge. Grab some crusty bread, a few lemon wedges, and you’re set for a relaxed, delicious meal.
What Makes This Special
- Hands-off cooking: Everything simmers low and slow, so the flavors meld without you hovering over the stove.
- Balanced bite: Potatoes and corn soak up the seasoned broth, while shrimp and sausage add rich, savory depth.
- Perfect for groups: It feeds a crowd, scales easily, and looks impressive served right from the pot or on newspaper-lined trays.
- Flexible ingredients: Use your favorite seafood and spice level. It’s customizable to taste and budget.
- Minimal cleanup: One pot.
That’s it. Toss in, set it, and enjoy.
Ingredients
- 1.5 pounds small red or gold potatoes, halved if large
- 4 ears corn, cut into thirds
- 1 pound andouille or smoked sausage, sliced into 1-inch pieces
- 1.5 pounds large shrimp (16–20 count), shell-on, deveined
- 1 pound mussels or clams (optional), scrubbed and debearded if needed
- 6 cups low-sodium chicken broth or water (or a mix)
- 1/2 cup dry white wine (optional, boosts flavor)
- 1/2 cup unsalted butter, melted (plus more for serving)
- 1 large lemon, sliced, plus more lemon wedges for serving
- 1 head garlic, halved crosswise (or 6 cloves, smashed)
- 1 large yellow onion, quartered
- 2–3 bay leaves
- 3 tablespoons Old Bay seasoning (or your favorite seafood boil seasoning)
- 1 teaspoon smoked paprika
- 1/2–1 teaspoon cayenne pepper (optional, to taste)
- 2 teaspoons kosher salt (adjust if your broth is salted)
- 1 teaspoon black pepper
- Fresh parsley, chopped, for garnish
Step-by-Step Instructions
- Build the broth: In the crockpot, add broth, wine (if using), onion, garlic, lemon slices, bay leaves, Old Bay, smoked paprika, cayenne, salt, and pepper. Stir to combine.
- Start the potatoes: Add potatoes to the crockpot.
Cover and cook on High for 2–2.5 hours, or on Low for 4–5 hours, until they’re just tender when pierced with a knife.
- Add the corn and sausage: Stir in corn and sausage. Cook on High for 45–60 minutes (or Low for 1.5–2 hours) until corn is bright and heated through.
- Finish with seafood: Add mussels/clams (if using) first and cook on High for 15–20 minutes, until they start to open. Then add shrimp on top, cover, and cook 8–12 minutes, just until shrimp are pink and opaque.
Discard any shellfish that don’t open.
- Butter boost: Stir in melted butter. Taste the broth and adjust seasoning with more Old Bay, salt, or lemon.
- Serve: Use a slotted spoon to transfer everything to a large platter or parchment-lined table. Spoon some broth over the top.
Garnish with parsley and serve with extra melted butter and lemon wedges.
Keeping It Fresh
- Storage: Cool leftovers quickly. Store seafood, sausage, corn, and potatoes in an airtight container with a little broth to keep things moist, up to 2 days.
- Reheating: Warm gently in a covered skillet over low heat with a splash of broth or water. Avoid boiling, which makes shrimp rubbery.
- Freezing: Potatoes and shrimp don’t freeze well in this dish.
If you must, freeze the broth and sausage separately and cook fresh seafood and corn when serving.
Why This is Good for You
- Lean protein: Shrimp and shellfish are high in protein and low in fat, helping you feel satisfied without a heavy meal.
- Micronutrients: Shellfish offer zinc, selenium, and B vitamins. Potatoes bring potassium and fiber, especially with skins on.
- Flexible sodium control: Using low-sodium broth and seasoning the broth yourself keeps salt in check.
- Balanced meal: You’re getting protein, carbs from potatoes and corn, and healthy fats from butter in one pot. Add a green salad to round it out.
Pitfalls to Watch Out For
- Overcooking shrimp: Add shrimp last and watch closely.
They turn pink and curl into a loose “C” when done; a tight “O” means overcooked.
- Watery flavor: Season the broth well upfront. Old Bay and lemon carry the dish, so don’t skimp. Taste and adjust before adding seafood.
- Timing layers: Potatoes take the longest, then corn and sausage, then shellfish, then shrimp.
Stick to the order to keep textures right.
- Too much heat: Cayenne intensifies over time. Start small and add more at the end if needed.
- Crowding the pot: Overfilling slows cooking. If your crockpot is small, cook in batches or reduce quantities.
Variations You Can Try
- Cajun twist: Swap Old Bay for Cajun seasoning, add extra garlic, and finish with a splash of hot sauce.
- Garlic-butter lemon: Double the butter, add extra lemon zest, and skip cayenne for a mellow, bright profile.
- Bayou mix: Add crab legs or crawfish if available.
Crab legs go in with the corn and sausage.
- Smoky-sweet: Use kielbasa and a pinch of brown sugar with smoked paprika for a subtle sweet-smoky balance.
- Veg-packed: Add halved mushrooms and thick-cut zucchini in the last hour for more veggies without diluting flavor.
- Dairy-free: Replace butter with good olive oil; finish with extra lemon and fresh herbs.
FAQ
Can I use frozen shrimp?
Yes. Thaw them first under cold running water and pat dry. Frozen shrimp release extra liquid, which can dilute the broth if added frozen.
What size crockpot works best?
A 6-quart slow cooker fits the recipe as written.
For a 4-quart model, reduce everything by about one-third or cook the seafood portion in a second round.
Can I make it spicier?
Absolutely. Add more cayenne, sliced fresh jalapeño, or a splash of hot sauce at the end. You can also use a spicier sausage.
Do I have to use wine?
No.
Skip it or replace with more broth plus a squeeze of lemon. Wine adds aromatic depth, but the dish is still great without it.
How do I know the mussels or clams are safe to eat?
Before cooking, discard any with cracked shells or ones that stay open when tapped. After cooking, discard any that don’t open.
Can I cook this on Low the whole time?
Yes.
Potatoes for 4–5 hours on Low, corn and sausage for 1.5–2 hours more, shellfish for 20–25 minutes, then shrimp for 10–12 minutes until opaque.
What should I serve with it?
Crusty bread for dipping, lemon wedges, and a simple green salad. A garlic aioli or seasoned melted butter is a nice touch for drizzling.
How can I reduce the sodium?
Use low-sodium broth, reduce Old Bay slightly, and finish with extra lemon and herbs for brightness instead of more salt.
Can I prep this ahead?
Yes. Slice sausage, cut corn, and measure spices up to 24 hours ahead.
Keep shrimp and shellfish chilled separately and add just before cooking.
How do I keep shrimp from getting mushy?
Buy firm, large shrimp and add them at the very end. Don’t overcook, and avoid using shrimp that have been previously thawed and refrozen.
Wrapping Up
A crockpot seafood boil delivers bold flavor with minimal work, and it’s perfect for easy entertaining or a laid-back weekend dinner. With a smart layering strategy and well-seasoned broth, you’ll get tender potatoes, juicy corn, and perfectly cooked seafood every time.
Customize the spice, add your favorite shellfish, and serve with lemon and butter. It’s a one-pot meal that tastes like a seaside celebration—without leaving your kitchen.