Slow Cooker Seafood Boil

Main Dish , Seafood , Slow Cooker

This savory seafood dish will spice up your dinner routine and pair perfectly with your favorite side dishes.

Serves 2 to 4

1 Pound Baby Heirloom Potatoes, (cooked)
½ Pound Favorite Sausage, Kielbasa or Andouille
1 Medium Onion, wedges
6 Cloves Garlic, peeled & crushed
2 Small Lemons, halved
2 Ears Whole Corn, cut in thirds
1 Pound Shrimp, large (I used head-on large whiteleg shrimp)
¼ Cup Seafood Boil Dry Spice Blend, such as Old Bay, Zatarains, Everson, Savory Spice Blends, Etc.
2 ½ Cups Water or Broth

Using RCG! Slow Cooker Bags: Cut the cooked potatoes into bite-sized pieces and load into the bottom of the bag. Add in the sausage, whole if using minis or cut into bite-sized slices. Top w/ the onions & peeled, crushed garlic cloves. Squeeze in the lemon juice & then add the halves to the bag. Load in the corn. Top w/ beautiful fresh raw shrimp. Sprinkle over the dry spice blend & pour the liquid around the side. Seal the bags.

BUY THIS RECIPE'S BAG

COOKING INSTRUCTIONS: Place sealed bag in slow cooker, pour warm water around the outside of the sealed bag to a depth of 2 inches to form a water bath, & set to 2 hours on high (recommended) or 4 on low. Garnish w/ fresh herbs, citrus wedges, hot sauce, horseradish seafood sauce, lemon butter, smoked paprika chili butter, lemon-fresh corn chili butter, etc.

NOTE: Ready. Chef. Go! bags allow for excellent texture in the microwave & fast cooking in the oven. The results are always succulent & tender. You’ll taste the difference. Virtually no clean up. Scrumptious & versatile. Our Ready Chef Go! slow cooker seafood boil revolutionizes the process. Using pre-cooked potatoes cuts the cooking time in less than half, reduces the amount of liquid required (creating a scrumptious flavorful broth you’ll want to soak up w/ your meal) & allows all of the ingredients, including the delicate quick-cooking shrimp to go into the bag at once.

ECO Friendly Whiteleg Head On Shrimp from Ecuador

Slow Cooker Seafood Boil

Main Dish , Seafood , Slow Cooker

Q&A

This savory seafood dish will spice up your dinner routine and pair perfectly with your favorite side dishes.

Courtesy of Chef Mark Cleveland

Serves 2 to 4

1 Pound Baby Heirloom Potatoes, (cooked)
½ Pound Favorite Sausage, Kielbasa or Andouille
1 Medium Onion, wedges
6 Cloves Garlic, peeled & crushed
2 Small Lemons, halved
2 Ears Whole Corn, cut in thirds
1 Pound Shrimp, large (I used head-on large whiteleg shrimp)
¼ Cup Seafood Boil Dry Spice Blend, such as Old Bay, Zatarains, Everson, Savory Spice Blends, Etc.
2 ½ Cups Water or Broth

BUY THIS RECIPE'S BAG

ECO Friendly Whiteleg Head On Shrimp from Ecuador

QUESTION 1?

Answer: Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse sed urna at lorem aliquam malesuada non a dui. Donec justo magna, elementum sed tristique vel, finibus feugiat sem. Nunc risus urna, bibendum at ligula rhoncus, aliquam lobortis orci. Vivamus consequat ipsum in sapien ullamcorper tincidunt. Etiam quis tellus eu justo facilisis blandit. Praesent suscipit tincidunt varius. Pellentesque maximus vitae odio eleifend ultricies. In hac habitasse platea dictumst. Curabitur molestie ex quis elementum mattis. Etiam ornare ligula eu mi faucibus varius. Nulla quis nulla nec turpis ultrices finibus.

QUESTION 2?

Answer:Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse sed urna at lorem aliquam malesuada non a dui. Donec justo magna, elementum sed tristique vel, finibus feugiat sem. Nunc risus urna, bibendum at ligula rhoncus, aliquam lobortis orci. Vivamus consequat ipsum in sapien ullamcorper tincidunt. Etiam quis tellus eu justo facilisis blandit. Praesent suscipit tincidunt varius. Pellentesque maximus vitae odio eleifend ultricies. In hac habitasse platea dictumst. Curabitur molestie ex quis elementum mattis. Etiam ornare ligula eu mi faucibus varius. Nulla quis nulla nec turpis ultrices finibus.