Ingredients

1 pound small red-skinned potatoes, quartered

1 pound Cajun smoked Andouille cut into 1-inch pieces

2 ears corn, shucked, cut into thirds crosswise ( 6 )

4 tbsp. minced garlic

1/4 cup Old Bay seasoning

1 medium lemon, halved, plus wedges for serving

6 cups of water

2 pounds large shrimp (16 to 20 per pound) raw. (Sometimes I buy peeled and sometimes I don’t. It’s your preference)

Garnish parsley leaves, melted butter, and hot sauce

Instructions

Prep all potatoes, sausage and corn. Set to the side.

Arrange the potatoes, corn, sausage in a 6-quart slow cooker.

Sprinkle the Old Bay evenly over the ingredients in the slow cooker.

Top the Old Bay with Garlic

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