Prep Time: 5 Hours
Servings: 4-6


* 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


  1. 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.
  2. 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.
  3. 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.

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