Crockpot Low Country Boil
Crockpot Low Country Boil ( aka Frogmore Stew )
Nothing says summer like  a  Low Country Boil. It has to be one of the most fun meals to eat.  The combo of corn, shrimp, potatoes and sausage  are unlike any other.
You should have seen the girls’ faces when I started dumping the food onto the newspaper covered table. “Mommy!!!! What you are doing?!!! The “cool factor” of being able to eat with our hands, off of newspaper,  really enticed the girls to give this new recipe a try.  Score!
This Crockpot Low Country Boil is a perfect recipe to make for a group of friends this summer.  So grab some newspaper, shrimp sauce , lemons, and have a blast!
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NOTE: You will need a 6-7 quart crockpot for this recipe. I used a 6 quart and it was filled to the brim!
How to Make Slow Cooker Low Country Boil
- Start by spraying a  6 or 7 quart slow cooker with cooking spray. Add in water, beer, Old Bay Seasoning, and garlic.  Stir until well combined.
- Place potatoes, onion  and celery in slow cooker and squeeze lemons over mixture in slow cooker.
- Place lemon halves to slow cooker.
- Cover the crockpot and  cook on Low heat setting 4-5 hours.
- Add sausage and corn, cover and cook 2 hours longer.
- Increase heat setting to HIGH and add  in your shrimp. Your crockpot will be very full, so do your best to stir a little and squeeze your shrimp in 🙂  Cover and cook 30-40 minutes or until shrimp are pink.
- Drain your Crockpot Low Country Boil using a large strainer. Serve this meal on a newspaper covered table for easy clean up. We enjoyed ours with cocktail sauce, fresh lemon and some Cajun seasoning.
Crockpot Low Country Boil
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Ingredients
- 1.5 lbs small red potatoes cut in half
- 5 cups of water
- 1 bottle 12 oz beer (you can also sub in broth)
- 1/4 cup Old Bay Seasoning
- 2 stalks celery cut into 1-inch pieces
- 1 onion cut into quarters
- 3-4 garlic cloves minced
- 2 lemons cut in half
- 1 lb cooked kielbasa sausage cut into 1-inch pieces
- 4 fresh cobs of corn cut into 3-inch chunks
- 2 lb fresh uncooked large shrimp in shells
- Optional : Cocktail sauce fresh lemon slices, Cajun seasoning
Instructions
- Start by spraying a 6 or 7 quart slow cooker with cooking spray. Add in water, beer, Old Bay Seasoning, and garlic. Stir until well combined.
- Place potatoes, onion and celery in slow cooker and squeeze lemons over mixture in slow cooker.
- Place lemon halves to slow cooker.
- Cover the crockpot and cook on Low heat setting 4-5 hours.
- Add sausage and corn, cover and cook 2 hours longer.
- Increase heat setting to HIGH and add in your shrimp. Your crockpot will be very full, so do your best to stir a little and squeeze your shrimp in 🙂 Cover and cook 30-40 minutes or until shrimp are pink.
- Drain your Crockpot Low Country Boil using a large strainer. Serve this meal on a newspaper covered table for easy clean up. We enjoyed ours with cocktail sauce, fresh lemon and some Cajun seasoning.
Video
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Post updated August 2020
I have 8 people for dinner on monday. i read all the comments. this dinner looks exciting but i am concerned about the time on the shrimp. 30 minutes is much. i may change the meat to hot cooked sausage, and through some green, red, orange and red peppers for color along with mushrooms. i am using my largest slow cooker that can do a ham and double the recipe because they may enjoy it so much that they want seconds. I am excited because I will press a button and enjoy my company instead of being in front of the stove.
I am not a beer drinker so I do not understand the PBR or IPA beer. I have Miller lite, corrona, and Yuengling light lager left over from my july 4th party. hopefully you can comment before i make this great dish.
Yes MaryAnn. Some folks slow cookers run hotter than others, so just watch your shrimp to make sure they don’t over cook. I would do the Yuengling light lager or the Corrona 🙂
We love Frogmore Stew/Low Country boil. Add a red-checkered tablecloth and some Zedco music. Don’t forget small bowls for shrimp shells and wash cloths or napkin dampened with lemon water and rolled and stacked on a microwave dish. Pop them in the microwave for a few seconds and then “serve” them to your guest for cleaning their “shrimpy” hands.
Is it necessary to devein your shrimp? Thanks!
I like to use deveined shrimp Joanie.
I am from South Louisiana and we call our shrimp boils. Can I substitute zatarans crab boil seasoning in place of the Old Bay Seasoning? And if so , how much? Love this recipe, can’t wait to try it. Thank you.
Yes, I am sure the seasoning would be great! I honestly have never used the zatarnas seasoning… but I am guessing a similar amount would work.
Do you put the shrimp in thawed or frozen?