How to Prepare Favorite Low Country Boil (with a Cajun flair!)

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, low country boil (with a cajun flair!). One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Low Country Boil (with a Cajun flair!) is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Low Country Boil (with a Cajun flair!) is something that I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can cook low country boil (with a cajun flair!) using 12 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Low Country Boil (with a Cajun flair!):

1. Make ready 1 lb uncooked large shrimp (I choose raw, deveined, shelled)
2. Get 1 lb andouille sausage cut into 1-inch pieces
3. Prepare 1 lb red potatoes cut into quarters
4. Take 3 tbsp Zatarans Crawfish and Shrimp boil seasoning powder
5. Get 2 large ears of corn, cut into 3-inch chunks (or 3 small ears)
6. Make ready 1 lemon, cut in half (squeeze about ½ the juice and then put the rest of the lemon in the pot.)
7. Prepare 1 Orange, cut in half. (Squeeze about 1/2 of the Juice and then place in the pot.)
8. Make ready 6 cups water
9. Take 2 celery stalks, cut into 1-inch pieces
10. Make ready 1 yellow onion, cut into quarters
11. Get 3 large garlic cloves, roughly chopped
12. Make ready 4 bay leaves

Instructions to make Low Country Boil (with a Cajun flair!):

1. 1. Spray slow cooker with cooking spray
2. 2. Add water, garlic, and crawfish boil seasoning. Stir well.
3. 3. Add potatoes, onion, celery, bay leaves, 1/2 lemon and 1/2 orange.
4. 4. Cook on HIGH 2 ½ hours.
5. 5. Add sausage and corn. Cook an additional hour.
6. 6. Stir in shrimp gently and cook 15-20 minutes or until shrimp are pink.
7. 7. Remove bay leaves before serving.

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