Summer shrimp and sausage boil
Ingredients
- 340 grams sweet potatoes, cut into 2.5 centimeter cubes
- 227 grams smoked turkey sausage, cut into 2.5 centimeter cubes
- 2 ears corn, shucked and cut into 3 pieces
- 3 cloves garlic, peeled and roughly chopped
- 2 tablespoons Old Bay seasoning
- 1/2 lemon
- 3 cups water
- 455 grams raw shrimp, peeled with tails on
- Black pepper and salt, to taste
To serve:
- Chopped parsley
- Hot sauce
- Additional Old Bay
- Lemon wedges
Directions
- Preheat slow cooker on low or high heat.
- Place sweet potato chunks into the bottom of your slow cooker. Add the sausage, onion, garlic, Old Bay, lemon juice (and the residual lemon half).
- Add the water without stirring (you want the potatoes to stay closest to the heat source).
- Cover and cook on low for six to seven hours, or high for three to four hours.
- Remove the corn pieces (and keep them warm) to add the shrimp. Submerge them in the water, cover and cook on high for 10-15 minutes.
- Using a slotted spoon, remove the mixture and serve with parsley, hot sauce, Old Bay and lemon.
