 Summary
What a great way to celebrate the Fourth of July. Everybody gathering around the table tasting all of the different ingredients. Keep a fly shatter handy to smack the ones eating all of the crab! Just kidding! Forget the plates and serve it on newspaper in the middle of the table with fondue forks for easy reaching.
Cookware used in Recipe
 6 Qt. Gourmet Cooker w/Cover (Beveled Bottom) View
Prep Time
15 Minutes
Servings
4 - 6
Ingredients: ¼ cup Old Bay seasoning 2 tablespoons freshly squeezed lemon juice 1 tablespoon hot sauce, optional 1 ½ pounds small red potatoes 1 medium sweet onion, cut into wedges 1 head garlic, halved 2 bay leaves 1 (12.8-ounce) package smoked andouille sausage, cut into 1-inch pieces 3 ears corn, each cut crosswise into 3 pieces 2 pounds medium or large shrimp 2 pound crab legs 1 pound clams 2 tablespoons chopped fresh parsley leaves
Directions: In a large bowl, whisk together Old Bay seasoning, lemon juice, hot sauce and 6 cups water; set aside. Place potatoes, onion, garlic and bay leaves into a 6-qt slo cooker; stir in Old Bay seasoning mixture. Cover and cook on low heat for 3-4 hours, or until potatoes are almost tender. Stir in sausage and corn; cover and cook on high heat for 30 minutes. Set corn aside; keep warm. Stir in shrimp, clams and crab legs. Cover and cook on high heat, stirring twice, until shrimp is opaque and pink, about 20-30 minutes; drain well. Serve immediately, garnished with parsley, if desired.
SERVE WITH: melted butter, hot sauce, cocktail sauce, lemon halves, crusty bread, small hammers and lots of your favorite White Wine. (Drink responsibly). |
