Slow Cooker Country Boil
Our family, including our beloved Grandma Lorraine, who famously told us that “there’s not much in life that can’t be made better with butter,” has made developing the perfect batch of butter our family legacy. This goal is more than 125 years in the making, a passion passed on from generation to generation, including our children, who make up generation six.
The end result is a line high butterfat butter in multiple, dreamy flavors, from sea salt butter to the garlic herb variety.
You can grab the rolled version of our butter — or the classic sticks you’ll often find on store shelves — from your local market or specialty store, by using our location tool.
So, without further ado, here’s our recipe for Slow Cooker Country Boil:
* We always suggest using fresh seafood vs. frozen
- 1 lb. raw, peeled, deveined shrimp (Medium or large – depends on how “many” shrimp you want to serve)
- 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 dry white wine such as sauvignon blanc
- 1 medium white onion, cut into eighths
- 2 stalks of celery, diced thick
- 2 Tbsp. cajon 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.