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
Has anyone used a broth instead of water? If so how was it?
Hi while going through the ingredients I noticed it says 1/4 cup old bay spice. Did you mean to say 1/4 tsp instead?
It sounds good otherwise. I am going to try it tomorrow!
Nope, you read write Greg. 1/4 a cup or 4 Tablespoons. I hope you love it!
The lemon prevented the potato from cooking. After 8 hours they were hard as rocks. Acid and veg don’t play well ina crock pot.
That is strange Donna. 8 hours in a crockpot should have soften your potatoes.
Would it still work okay if I added the sausage at the end at the same time as the shrimp?
I love this! I am a fan of your crock pot barbecue chicken, lasagna soup and best beef stew ever recipes! We are in a quandry here in Anchorage as we have huge bear population this year and cannot barbecue outdoors or indoors as we could attract bears to house. I think this is what I will serve for 4th of July! It works too as the 4th will be a hot day and no a/c does anyone have up here! Your recipes are greatly appreciated! Much love to you!