Ingredients
1/4 cup Old Bay seasoning
2 tablespoons freshly squeezed lemon juice
1 tablespoon of hot sauce optional
1 1/2 pounds of small red potatoes
1 medium sweet onion cut into wedges
1 head of garlic halved
2 bay leaves
1 12.8-ounce package smoked andouille sausage, cut into 1-inch pieces
3 ears of corn each cut crosswise into 3 pieces
2 pounds of medium or large shrimp
1 pound of crab legs
1 pound of clams
2 tablespoons chopped fresh parsley leaves
Preparation
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 Quart slow 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.
Notes
SERVE WITH: melted butter, hot sauce, cocktail sauce, lemon wedges and beer