Ingredients
1 pre-made 9″ graham cracker crust (6 oz)
⅓ cup sweetened shredded coconut
1 packet coconut cream instant pudding mix
Milk (as required for the pudding mix)
Whipped topping or whipped cream
Instructions
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1 ½ lb red potatoes, quartered
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1 small head garlic, peeled
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2 bay leaves
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6 cups water
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¼ cup Old Bay seasoning
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1 Tbsp hot sauce (e.g., Frank’s)
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1 Tbsp fresh lemon juice
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1 lb smoked andouille sausage, sliced
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3 ears corn, cut into thirds
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2 lb raw shrimp (tails removed)
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Lemon wedges, for serving
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¼ cup butter, melted (optional)
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3 Tbsp fresh minced parsley (optional)
Instructions:
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Place potatoes, garlic, and bay leaves into a 6-quart slow cooker.
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Pour in water, Old Bay seasoning, hot sauce, and lemon juice. Stir, cover, and cook on high for 2 hours.
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Add sausage and corn, cover, and cook on high for another 2–3 hours until potatoes are tender and corn is cooked.
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Stir in shrimp, cover, and cook on high for about 15 minutes until shrimp turn pink—do not overcook.
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Drain most of the liquid. Optionally drizzle with melted butter and sprinkle with parsley.
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Serve directly from the crockpot or transfer to a platter with lemon wedges.
Notes
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For variations, you can swap in crawfish or crab. Add them at the end as they cook faster.
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If using the “low” setting, add corn during the last 2–3 hours and shrimp in the final 30 minutes to avoid overcooking.
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Use vegetable or seafood broth for added flavor, or a garlic butter drizzle for extra richness.
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- Prep Time: ~15 minutes
- Cook Time: 5 hours 15 minutes
- Category: Main Course, Seafood
- Method: Slow Cooker
- Cuisine: Southern, Cajun
- Diet: Gluten Free
