Slow Cooker Shrimp Boil

This Slow kitchen utensil Shrimp Boil is also a spectacular because of bring new life to nighttime meals ANd has become AN absolute personal favorite of mine.  Zatarain’s® Crawfish, Shrimp and Crab Boil – throughout a Bag makes preparation straightforward and takes the estimation out of leveling flavors. This one-dish surprise includes everything you are keen on a few of classic shrimp boil with the twist of being prepared throughout a slow kitchen utensil. It’s a one pot meal full with plump shrimp, tender red potatoes, sweet corn on the cob and preserved andouille sausage. Zatarain’s has been transportation the fun and flavor of recent Orleans to our tables for quite hundred twenty 5 years with the tried and true ancient Creole dishes that my family loves.

I thrive on finding unexpected ways in which of preparing classics and dishes like Slow kitchen utensil Chicken and Shrimp dish is nevertheless a new example of meal assignment done right.  Zatarain’s contains a overplus of product out there to remodel the foremost reluctant home-cooks into pro’s with dishes that bring the flavour of recent Orleans to your table any night of the week. This shrimp boil is that the epitome of simplicity, straightforward enough for an evening meal withal, dead applicable for diverting a crowd. So, detached some newspapers, roll up your sleeves and luxuriate in piles of kicked-up Creole shrimp reception.

• Ingredients :
• 2 lb petite red bliss potatoes
• 1 3 oz package Zatarain's® Crawfish, Shrimp and Crab Boil in a Bag
• 1 small bulb garlic top cut off
• 1 medium onion cut into 8 quarters
• 8 cups water
• 3 medium ears corn shucked cut into 2-inch pieces
• 3 tsp salt
• 1/2 tsp cayenne pepper more or less to taste
• 1/2 tsp lemon pepper
• 1 lb smoked andouille sausage 1/2 inch slices
• 1/4 cup lemon juice
• 1 1/2 lb large raw shell on shrimp deveined
• 2 Tbsp chopped flat leaf parsley
• Serve with: lemon wedges melted butter, crusty bread and Zatarain's® Cajun Hot Sauce

Instructions :

1. Place the potatoes, Zatarain's® Crawfish, Shrimp and Crab Boil in a Bag, onion, garlic, salt, cayenne and lemon pepper into a 6 quart oval slow cooker.Cover with water. Place lid firmly on top.
2. Cook on low for 4-6 hours or until the potatoes are fork tender.(Time varies depending on size of potatoes)
3. Remove whole garlic bulb. Squeeze a few garlic cloves into the cooking liquid.
4. Increase the slow cooker to high. Add to the slow cooker in this order corn, sausage, lemon juice and shrimp.
5. Replace lid and cook on high for an additional 35-40 minutes or until the shrimp is opaque and shells turn pink.
6. Uncover and stir removing seasoning bag.
7. Sprinkle with chopped parsley then serve immediately with lemon wedges, melted butter, crusty bread and Zatarain's® Cajun Hot Sauce, if desired.

Source https://www.melissassouthernstylekitchen.com/slow-cooker-shrimp-boil/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=344717790_10712354_106221