Summer shrimp and sausage boil

By Abbey Sharp
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  • 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


  1. Preheat slow cooker on low or high heat. 
  2. 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).
  3. Add the water without stirring (you want the potatoes to stay closest to the heat source).
  4. Cover and cook on low for six to seven hours, or high for three to four hours.
  5. 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.
  6. Using a slotted spoon, remove the mixture and serve with parsley, hot sauce, Old Bay and lemon.


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