Slow Cooker Shrimp Boil

Slow Cooker Shrimp Boil 2 lb petite red bliss potatoes 1 3-oz package Zatarain's® Crawfish, Shrimp and Crab Boil in a Bag 1 medium onion cut into 8 quarters 1 small bulb garlic top cut off 3 tsp salt 1/2 tsp cayenne pepper more or less to taste 1/2 tsp lemon pepper 8 cups water 3 medium ears corn shucked cut into 2-inch pieces 1 lb smoked andouille sausage 1/2 inch slices 1/4 cup lemon juice 1 1/2 lb large raw shell on shrimp deveined 2 Tbsp chopped flat leaf parsley Serve with: lemon wedges melted butter, crusty bread and Zatarain's® Cajun Hot Sauce Place the potatoes, Zatarain's® Crawfish, Shrimp and Crab Boil in a Bag, onion, garlic, salt, cayenne and lemon pepper into a 6 quart oval slow cooker.Cover with water. Place lid firmly on top. Cook on low for 4-6 hours or until the potatoes are fork tender.(Time varies depending on size of potatoes) Remove whole garlic bulb. Squeeze a few garlic cloves into the cooking liquid. Increase the slow cooker to high. Add to the slow cooker in this order corn, sausage, lemon juice and shrimp. Replace lid and cook on high for an additional 35-40 minutes or until the shrimp is opaque and shells turn pink. Uncover and stir removing seasoning bag. Sprinkle with chopped parsley then serve immediately with lemon wedges, melted butter, crusty bread and Zatarain's® Cajun Hot Sauce, if desired. Recipe Notes Use raw shrimp only. Precooked shrimp will become tough. If using medium-size shrimp, add during the final 15 minutes of cooking. If using baby red potatoes, use a lesser amount and cook longer.