It is full-on crawfish season in the South, and there’s nothing better on a spring night than to sit out around the propane boiler with friends and family cooking crawfish, listening to music, letting the kids run and play (far away from the propane, of course) and enjoying some food and fun.
There’s one problem, though: My kids don’t really like crawfish, so I make them (and any others who don’t eat mud bugs) a slow cooker low country boil that captures the spirit of the crawfish boil without having to twist off any heads.
Smoked Sausage Low Country Boil
1 1/2 lbs small red potatoes
1 lemon, sliced
1/4 cup Zatarain’s Crawfish, Shrimp and Crab Boil, or Old Bay Seasoning
6 cups water
1 lb Hillshire Farms Smoked Sausage, cut into 1 1/2-inch pieces
4 ears fresh or frozen corn, cut into thirds
2 lbs fresh or frozen shrimp, with shells on
Spray the liner of a 6 to 7-quart slow cooker with nonstick cooking spray. Spread potatoes across the bottom. Layer on lemon slices, seasoning and water. Cover and cook on low for 2 1/2 to 3 hours.
Add smoked sausage and corn. Cook on low for 2 more hours. Add shrimp, and stir mixture carefully. (Slow cooker will be full.) Turn temperature to high. Cook for 30 more minutes until shrimp are cooked through. Drain and serve.
Nutritional Information: Calories Per Serving: 453, Calories from Fat: 171, Fat: 19 g (5 g Saturated Fat), Cholesterol: 286 mg, Sodium: 1678 mg, Carbohydrates: 30 g, Fiber: 4 g, Sugar: 3 g, Protein: 41 g.
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