In a large bowl, whisk together ¼ cup of Old Bay seasoning, 2 tablespoons of freshly squeezed lemon juice, 1 tablespoon of hot sauce (if using), and 6 cups of water until well combined.

Add 1 ½ pounds of small red potatoes, 1 medium sweet onion cut into wedges, 1 halved head of garlic, and 2 bay leaves directly into your 6-quart slow cooker.

Cover the slow cooker and cook on low for 3-4 hours, or until the potatoes are almost tender when pierced with a fork.

Stir in 12.8 ounces of smoked andouille sausage cut into 1-inch pieces and 3 ears of corn, each cut crosswise into 3 pieces.

Once the sausage and corn have cooked, add 2 pounds of medium or large shrimp to the slow cooker.

When the shrimp are fully cooked, carefully ladle the Slow Cooker Shrimp Boil into large bowls and garnish with 2 tablespoons of chopped fresh parsley.