This dinnertime dish goes perfectly with crispy bread, coleslaw, collard greens, potato salad and more!
5 cups water
1 bottle of beer, 12 oz.
4 bay leaves
3 tbsp old bay seasoning
1.5 lbs. small red potatoes, about 10
3 stalks of celery, cut into 1-inch pieces
1 onion, cut into quarters
4 garlic cloves
1 bag of frozen corn on the cob, about 12 mini ears
2 lemons, cut in half
1 lb. Hillshire Farms turkey kielbasa
2 lbs. uncooked large shrimp in shells, deveined and thawed
In your slow cooker, add the water, beer, bay leaves and old bay seasoning. Stir well until combined.
Cut the potatoes into smaller chunks if they are large. Add the potatoes, celery, onion, corn and garlic to the mixture. Squeeze the lemons over the top and add the squeezed halves to the pot.
Cover and slow cook for 4 hours. After 4 hours, add in the shrimp and kielbasa to the pot. Carefully stir to combine and cook for an additional 40 minutes to 1 hour, or until the shrimp has turned pink.
Drain the mixture into a large rimmed dish and save some of the liquid for dipping crusty bread.