Ingredients:

  • 2 lbs (900g) red potatoes, small, quartered
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 lb (450g) smoked sausage (such as Andouille or Kielbasa), cut into 1-inch pieces
  • 4 ears of corn, shucked and cut into 2-inch pieces
  • 1 (12 oz/355ml) bottle of beer (lager or ale preferred)
  • 1/4 cup (60ml) Old Bay seasoning
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional, for extra kick)
  • 8 cups (1.9 Liters) chicken broth
  • 2 lbs (900g) large shrimp, peeled and deveined (tails on or off, your preference)
  • 2 tablespoons unsalted butter
  • Fresh parsley, chopped, for garnish
  • Lemon wedges, for serving

Instructions:

  1. Layer the potatoes and onion in the bottom of the slow cooker.
  2. Sprinkle minced garlic over the potatoes and onions.
  3. Arrange the sausage and corn on top of the potato mixture.
  4. Pour in the beer, Old Bay seasoning, Cajun seasoning, smoked paprika, and cayenne pepper (if using).
  5. Pour in the chicken broth, ensuring the vegetables are mostly submerged.
  6. Cover and cook on low for 3-4 hours or on high for 1.5-2 hours, or until the potatoes are tender.
  7. Gently stir in the shrimp and butter.
  8. Cover and cook until the shrimp are pink and opaque, about 15-20 minutes.
  9. Garnish with fresh parsley and serve immediately with lemon wedges.