Ingredients:

5 cups water

1 (12 oz.) bottle beer

4 bay leaves

3 tbl. old bay seasoning

1.5 lbs. (about 10) small red potatoes

3 stalks celery, cut into 1-inch pieces

1 onion, cut into quarters

3-4 garlic cloves

1 bag (12 mini ears) frozen corn on the cob

2 lemons, cut in half

1 lbs. Hillshire farms turkey kielbasa

2 lbs. uncooked large shrimp in shells, deveined and thawed if frozen

Directions:

1. In a large 6 or 7-quart slow cooker, add the water, beer, bay leaves and Old Bay. Stir until combined.

2. Add the potatoes, celery, onion, corn and garlic to the mixture. Squeeze the lemons over the top, preventing the seeds from falling in. Add the squeezed halves to the pot.

3. Cover and cook on low for 4 hours. Try not to lift the lid during this time.

4. Increase the temperature to high. Add the shrimp and kielbasa to the pot. Carefully stir until combined.

5. Cover and cook for an additional 40 minutes to an hour, or until the shrimp are no longer pink.

6. Drain the mixture into a large rimmed dish. Save some of the liquid for dipping crusty bread.

Bon Appetit!