Ingredients
Scale
- 1 cup water
- 1 tablespoon concentrated liquid seafood boil
- 1.5 pounds (24oz) petite red skin potatoes (aka New potatoes or baby potatoes)
- 1 pound andouille sausage, cut into 2-inch pieces (or smoked sausage or kielbasa)
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Cajun seasoning
- 3 ears fresh corn, peeled and broken in half (6 pieces)
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Cajun seasoning
- 1 pound 16-20 count easy-peel shrimp, thawed, with shell still on
- 1 tablespoon Cajun seasoning
Cajun Garlic Butter (Optional, for dipping)
- 1 stick of butter (4 ounces)
- 3 cloves of garlic, minced
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Cajun seasoning
- A few dashes of Cajun hot sauce
- 1 tablespoon fresh chopped parsley
Instructions
- Layer the ingredients in the pot: Add water and 1 tablespoon concentrated liquid seafood boil to an Instant Pot or other pressure cooker. Add the potatoes and sausage in a flat layer, and sprinkle 1 teaspoon Old Bay and 1 teaspoon Cajun seasoning evenly over the potatoes and sausage. Add the ears of corn in a flat(ish) layer, and sprinkle 1 teaspoon of Old Bay and 1 teaspoon Cajun seasoning evenly over the corn.
- Pressure cook for 8 minutes with a quick release: Lock the lid and pressure cook for 8 minutes with a quick release - it is the same timing for Instant Pots and stovetop pressure cookers. (Use Manual or Pressure Cook mode set to 8 minutes in an Instant Pot.) Quick release the pressure.
- Steam the shrimp: Unlock the lid, tilting it away from you to avoid the hot steam. Toss the shrimp with 1 tablespoon of Cajun seasoning and add it in a layer on top of the pot. Put the lid back on the pot (use a non-pressure lid if you have it) and leave the pot on keep warm mode. (Use low heat with a stovetop PC). Let the shrimp steam in the covered pot until they are pink all the way through, about 10 minutes.
- Make the Cajun garlic butter (optional): While the shrimp are steaming, make Cajun garlic butter on the stovetop. Melt the stick of butter in a small pot over medium heat. When the butter stops foaming, add the garlic, Old Bay, and Cajun seasoning, and cook for 1 minute to release the flavors in the garlic and spices. Remove from the heat and mix in a few dashes of Cajun hot sauce and the chopped parsley. Pour into separate dipping bowls, one per person.
- Serve and enjoy: Scoop the shrimp boil out of the pot with a slotted spoon and transfer to a large platter (or individual serving bowls). Drizzle a ladle of the pot liquid over the shrimp and serve with the dipping bowls of garlic butter. Enjoy!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: A big bowl
- Calories: 862
- Sugar: 17 g
- Sodium: 813.4 mg
- Fat: 57.8 g
- Carbohydrates: 79.5 g
- Fiber: 32.8 g
- Protein: 40.7 g
- Cholesterol: 208.3 mg