Add the potatoes, smashed garlic cloves, and bay leaves to your crockpot. Pour in the water and stir in the Old Bay seasoning, hot sauce, lemon juice, onion powder, and Worcestershire sauce until the seasonings are dissolved. This creates a deeply seasoned broth that will infuse all the ingredients with flavor as everything cooks together.

Cover the crockpot and cook on high for 2 hours. The potatoes need time to become tender enough to absorb the seasoned broth—this foundation is crucial because potatoes take the longest to cook of all the ingredients. I find that checking them around the 1.5-hour mark helps you gauge exactly when they're fork-tender.

After 2 hours, stir in the sliced andouille sausage and corn thirds. These ingredients cook faster than potatoes but need time to heat through and allow their flavors to meld with the broth. Cook on high for 2 to 3 hours, stirring occasionally, until the potatoes are completely soft and the sausage is heated through.

Add the peeled and deveined shrimp to the crockpot and stir gently to distribute them throughout the broth. Cook on high for 15 minutes—this is the critical window where shrimp transforms from translucent to opaque and pink. I always set a timer for this step because overcooked shrimp becomes rubbery, so those 15 minutes are all you need.

Using a slotted spoon, transfer the potatoes, sausage, corn, and shrimp to a serving platter or large bowl, leaving most of the broth behind in the crockpot. Drizzle the melted butter over the top and sprinkle generously with fresh minced parsley. Serve immediately with lemon wedges on the side for guests to squeeze over their portions as desired.