*** See My Recipe Below***
Hi Guys! 💖 Today I am participating in a delicious collaboration called: SLOW COOKER CHALLENGE // LOW COUNTRY BOIL.
Co-Hosted By: Kenya's Decor Corner & Mrs. Vee.
I hope you enjoy. Thanks for watching, for sharing & subscribing!
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Owings Mills, MD 21117
***My Low Country Recipe***
Slow Cooker Low Country Boil
5 cups water
1 (12 oz.) bottle dark beer
4 bay leaves
3 Tbl. Old Bay seasoning
1 Box Of Zatarans Crab Boil
1 Tbl Zatarans Crab Boil Concentrate
1.5 lbs. (about 10) small red potatoes
3 stalks celery, cut into 1-inch pieces
1 onion, cut into quarters
3-4 garlic cloves
1 bag (12 mini ears) frozen corn on the cob
2 lemons, cut in half
1 lbs. Hillshire Farms Turkey or Beef Kielbasa
2 lbs. uncooked large shrimp in shells, deveined and thawed if frozen 3-4 crab legs Clusters
In a large 6 or 7-quart slow cooker, add the water, beer, bay leaves & Old Bay & Zatarans. Stir until combined.
Cut the potatoes into smaller chunks if they are large. Add the potatoes, celery, onion, corn and garlic to the mixture. Squeeze the lemons over the top, preventing the seeds from falling in. Add the squeezed halves to the pot.
Cover and cook on low for 4 hours. Try not to lift the lid during this time.
Increase the temperature to high. Add the shrimp and kielbasa to the pot. Carefully stir until combined.
Cover and cook for an additional 40 minutes to an hour, or until the shrimp has turned pink.
Drain the mixture into a large rimmed dish. Save some of the liquid for dipping crusty bread.