Slow Cooker Cajun Seafood Boil

Ingredients

Instructions

0 of 6 steps complete

1. 1Place the potatoes and the squeezed lemon halves in a 6-quart slow cooker. Add the sausage, garlic, 2 tablespoons Cajun seasoning, the salt, smoked paprika, broth and ¼ cup of the melted butter, and toss to coat.
2. 2Cover and cook on HIGH for 2 hours, until the potatoes are just tender when pierced with a fork.
3. 3Stir in the corn pieces, then nestle the crab legs on top. Cover and cook on HIGH for 15 minutes.
4. 4Add the shrimp, drizzle with the remaining ¼ cup melted butter and the last tablespoon of Cajun seasoning. Cover and cook on HIGH for 12–15 minutes, just until the shrimp turn pink and opaque and reach 145°F.
5. 5Toss everything gently with the cooking butter, sprinkle with parsley and serve straight from the cooker with lemon wedges, crusty bread and extra sauce for dipping.
6. 6Refrigerate leftovers within 2 hours for up to 2 days and reheat to 165°F before serving.