In a small bowl, whisk together the 2 cups of water, old bay seasoning, lemon juice, Tabasco and set aside.
In the slow cooker pot, add the cut red potatoes, red onion wedges, garlic, fresh thyme and the 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 can cook on high for another hour or until corn is tender.
Remove the corn from the slow cooker and set aside. Add the shrimp and cook for another 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.
Notes
What size slow cooker should I use?You'll want to use a larger slow cooker that is at least 6 or 7 quarts big. This will ensure that everything fits.Can I use frozen shrimp? Adding frozen shrimp to the slow cooker will make the entire pot cold. Instead, run cold water over your frozen shrimp in a colander until thawed. This takes no time at all.Can I use a different kind of sausage?Of course! Kielbasa sausage or smoked sausage are typically the next options that can easily be substituted.How to store:The meal can be stored in an airtight container for up to 3 days in the refrigerator. I don't recommend freezing as the vegetables will become mushy.