Slow Cooker Country Boil

Say “hello” to summer flavor at any time of the year! All you need is a picnic blanket and plenty of napkins.


  • 1 lb. raw, peeled & deveined shrimp
  • 1 lb. little neck clams
  • 1 lb. mussels
  • 1 lb. Andouille Sausage, sliced
  • 1 lb. baby white potatoes, halved
  • 3 ears of sweet corn, cut into thirds
  • 8 oz. Minerva Dairy Garlic and Herb Butter
  • 1 lemon, halved (plus more for garnish)
  • 14 oz. chicken stock
  • 1/2 cup white wine
  • 1 white onion, cut into eighths
  • 2 stalks of celery, diced thick
  • 2 Tbsp. cajun seasoning of your choice
  • 1 Tbsp. onion powder
  • 1 Tbsp. sea salt
  • 1 Tbsp. black pepper
  • 2 cups water


In a large slow cooker, set on high heat. Add onions, celery, sausage, Garlic and Herb Butter, potatoes, corn, lemon, cajun seasoning, chicken stock, white wine, and all other seasonings - stir to combine.

Cook for approximately 3 hours, stirring occasionally. After potatoes become tender when poked with a fork, add the seafood, and two cups of water (enough to cover seafood). Cook for 30 minutes.

This is traditionally served outside on a table covered in newspaper. For winter, consider serving on a large cutting board garnished with lemons and your favorite hot sauce.

Prep Time:


4-6 servings

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