Valley College

2 cups water 

1/4 cup Old Bay Seasoning (or use 3 tablespoons of Cajun seasoning) 

1 lemon, juiced (4-5 Tbsp.) 

2 Tbsp. Tabasco 

3/4 pound red potatoes, quartered 

1/2 large red onion, cut into wedges 

7 cloves of garlic 

1 tsp. dried thyme 

2 corn on the cob, husked and cut into thirds 

12 oz. package smoked andouille sausage, cut into 1 inch pieces 

4 Tbsp. salted butter 

1 lb. medium or large raw shrimp, deveined (thawed raw shrimp) 

Fresh parsley, for garnish 

In a small bowl, whisk together the 2 cups of water, Old Bay seasoning, lemon juice, and Tabasco and set aside. 

In the slow cooker pot, add the cut red potatoes, red onion wedges, garlic, fresh thyme, Old Bay, and water mixture. Stir and cook on high for 3.5 hours or until the potatoes are tender. 

When the potatoes are tender, add the cut corn, andouille sausage, and butter. Cook on high for another hour or until the corn is tender. 

Remove the corn from the slow cooker and set aside. Add the shrimp and cook for an additional 30 minutes on high, or until the shrimp are pink and cooked through. Add the corn back into the slow cooker and mix everything together. 

Garnish with fresh chopped parsley and serve right from the slow cooker or on a newspaper-lined platter.