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Nothing says summer more than the beach.  Unfortunately…well, I don’t want to say unfortunately, because it HAS been great, our summer has been packed full of weddings and mini trips that DON’T include the beach.  So, how do we bring the beach to us?  Seafood!

Crockpot Seafood Boil

Six years ago, pre-kiddos, we went on a lovely trip to Monterey, CA to visit with relatives that we don’t see often enough.  One night, our hostess made an AMAZING seafood boil.  There were LOTS of us, so there was LOTS of it!  She served it in one of the largest, most beautiful bowls I had ever seen.  The memory of the steam rising up from the bowl and the amazing smell of summer is so vivid that I feel like it happened yesterday….those of you with foggy mom-brain like myself knows that this is very rare. 😉

My husband and I agree that it was one of our all-time favorite meals.  For that reason, it is one of our favorite meals to share with everyone we love.  Since we love crockpot cooking so much, we’ve adapted it for our favorite appliance.  I hope that you love it as much as we do and that it transports you to the beach no matter your location.

Crockpot Seafood Boil

Crockpot Seafood Boil

Yields: 6 servings


  • 12oz raw shrimp; peeled & deveined
  • 13oz turkey kielbasa
  • 4 large ears of corn; halted or quartered
  • 6 red skinned potatoes
  • 3 tablespoons Old Bay Seasoning
  • 8 cups of water


  1. Place potatoes, corn, kielbasa, and shrimp in crockpot.
  2. Mix Old Bay and water in a medium bowl and pour over other ingredients.
  3. Add lid and cook on low setting for 6-8 hours.
  4. Using a slotted spoon, remove items from the crockpot.

To Freeze and Cook Later

Add all ingredients (except water) to a gallon-sized plastic freezer bag.  (You may need two bags.)  Remove as much air as possible, seal, and freeze for up to three months.  When ready to eat, thaw bag in water and then add to crockpot with 8 cups water.  Cook for 6-8 hours on “low” setting.

Serve with a fresh garden salad.

Crockpot Seafood Boil

Jill Petrush Rogers is an artist and former bookbuyer/seller. Jill recently moved back to her hometown of Pittsburgh, PA with her husband, Tom, and their two energy-filled boys. Jill loves to channel her creativity by coming up with recipes as a contributing writer for New Leaf Wellness.

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7 years ago

How did the shrimp turn out? Not overcooked? I so want to try this recipe but I wonder if the shrimp could be added to
the last half hour instead since they cook so fast. Biggest Fan of your blog, btw 🙂


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