Since this weekend is rivalry weekend for most schools, I thought it was only fitting that I post a great tailgate recipe! Who doesn’t love a low country boil? I mean it screams fall and football, and since this weekend will be the culmination of the entire season, with the exception of whatever post season play your team finds themselves in, its best to go out with a bang! So, even if you’re just at home cheering on your beloved alma mater from home, you need to give this one a try, its too simple, and ingenious to pass up! I found it on this great site called crock-pot exchange it might be my new guilty pleasure, some really out of the box recipes!!! So, don’t be offended if you see tons of them on here in the coming months!
Ingredients:
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14 cups of water
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1/4 – 1/3 cup of spicy boil seafood seasoning ( I used Zatarain’s, but Old Bay would be good too)
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1 bay leaf
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1 head of garlic, halved
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1 large yellow onion, largely diced
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4 stalks of celery, cut into large 1″ chunks
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2 1/2 – 3 pounds of small redskinned potatoes, washed and skin left on
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3 ears of corn, shucked and cut into quarters
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2 pounds of sausage ( I used smoked, but andouille or kielbasa would work too), cut into 3″ pieces
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2 pounds of 31-35 count shrimp (sometimes referred to as medium shrimp) deviened with shell on
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3 pounds of lemons, halved (optional)
Instructions:
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Add water, seasoning, bay leaf, garlic, onion, celery and potatoes to 6 quart or larger Crock-Pot® .
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Cook for 4 – 6 hours on low, until fork pierces potatoes easily.
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Add corn and sausage.
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Cook on low for additional 1 – 2 hours.
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Add shrimp.
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Cook on low for additional 20 – 35 minutes. You want the shrimp to be pink, but not overcooked.
- Scoop out with slotted spoon and serve immediately with halved lemons for squeezing over meal. The easiest way to serve is to spread several layers of newspaper onto you table and evenly spread out the contents from the crock pot so that everyone can help themselves.
Hope you guys enjoy your last weekend of regular season football, and GO TIGERS!!!!!!
C P & B 
We are on the same brain wave! This is on my must cook list for next week!
Great recipe! How many does this serve?
I would say 6-8 people is what ours normally feeds.
If you’re using a 6 qt crockpot, go easy on the water. After you add the veggies for the initial cook the crockpot will overflow. Just an FYI!
So true!!! I made the biggest mess the first time I made this!!!
I was thinking that the water was a little too much when I started this recipe. I used 12 cups, and that put the water right below the rim once everything was added (we didn’t do shrimp).
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Will this meal turn out to be really spicy? If so how can I prevent that?
It’s not super spicy but most of the spice comes from the old bay seasoning so if you leave that put and just salt an pepper it, it’s still really tasty just because all the flavors meld together. If you do use the seasoning I have tried adding at the end once everything is in the pot because I noticed the potatoes absorb the flavor most an that helped a little but some of it clumped so make sure to stir really well if you do that!
When should I put the lemons in? Did I miss something?
Squeeze it on top, to taste if you like, but it doesn’t go into the actual pot.