Seafood Boil
Bag of baby red potatoes sliced
Medium white onion
2 Cups chicken broth
1 lemon
Salt
2 Tbsp old bay
1 Tbsp Slap ya mama
1-2 Tbsp Worcestershire sauce
Corn
Shrimp
Smoked sausage
Extras: Hard Boiled egg, imitation crab meat
INSTRUCTIONS
Add chopped potatoes and chopped onions to the crockpot. Pour in 2 cups chicken broth and the juice of one whole lemon. Add in your salt, old bay, slap ya mama and Worcestershire sauce and stir to combine. Cook on 4 hours on low.
Step 2: Add your smoked
sausage, corn on the cob and butter.
Cover and cook for an additional 1 to 2 hours on low.
Step 3: Add your raw shrimp, eggs, crab legs, or lobster tails. Cook for just 15 to 30 minutes on LOW (or on HIGH).The seafood is ready as soon as the shrimp turn pink and opaque, or the crab is heated through and Munch!
Having tried various seafood boil recipes, I can say that using a crockpot like this one makes the process incredibly stress-free and allows the flavors to meld beautifully over a few hours. The key to this recipe’s success is the seasoning blend, especially the Old Bay and Slap Ya Mama spices, which add a perfect balance of heat and savory notes. For an even richer flavor, I recommend adding a few pats of butter when you add the smoked sausage and corn. This not only enhances the taste but also helps create a luscious broth that you can serve with crusty bread. One tip from my experience: make sure not to overcook the shrimp and eggs in the last step. Shrimp should just turn pink and opaque—overcooking makes them tough. Cooking on low heat for 15 to 30 minutes is ideal. If you want to switch things up, lobster tails or crab legs make excellent additions too, offering a touch of luxury to this hearty dish. This seafood boil is perfect for a weekend family dinner or casual gathering. Leftovers can be stored in the fridge and reheated gently; the flavors often intensify after resting overnight. If you enjoy spicy foods, a splash of hot sauce right before serving can elevate this dish to a new level. Overall, this recipe is a crowd-pleaser and a great way to enjoy a comforting seafood feast without needing a big pot or boiling water on the stove.
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