Category: Seafood

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Low Country Boil

Ingredients

  • 12-16 oz Andouille sausage (Smoked sausage works, too)
  • 4 ears of corn
  • 6 red potatoes (cut in half)
  • 1 onion (cut into large chunks)
  • 1 Tbsp Louisiana Shrimp and Crab boil (I use Zatarain’s)
  • 1-2 lbs of Shrimp

Sauce – Optional

  • 6 Tbsp Butter
  • 1 Tbsp Garlic (minced)
  • 1/8 tsp Cajun seasoning
  • 1/4 tsp Old Bay Seasoning
  • 3-5 shakes Louisiana Hot Sauce
  • 1/8 tsp Lemon Pepper
  • 1/2 lemon (juiced)

Instant Pot Directions

Add the potatoes, onions, sausage and corn to the instant pot. Cover with water and add the Shrimp and Crab boil liquid to the pot. Stir in the liquid and place the lid on the pot.
Set the instant pot on Manual high for 4 minutes.
While the instant pot comes to pressure, start making the sauce. Add the butter and garlic. Allow the garlice to cook until you can start smelling it. Add the other ingredients and mix well.
When the instant pot finishes, perform a quick release. Remove everything from the water and place in a bowl. Add the shrimp to the still hot instant pot water. Stir the shrimp until they turn pink and are cooked thoroughly.
Put everything in a large pot and pour the sauce over everything and mix well.


Stock Pot Directions

This is generally a larger portion than the instant pot version so feel free to add more of the ingredients keeping with the ratios above.

In a large stock pot add water and Shrimp and Crab boil (you might need to double this if you are doubling the ingredients). Bring it to a boil and let simmer for 5 minutes.
To make the sauce add the butter and garlic. Allow the garlice to cook until you can start smelling it. Add the other ingredients and mix well.
Add the potatoes and cook for 10 minutes. Add the corn and sausage and cook for another 5 minutes. Lastly, add the shrimp and cook for another 3 minutes or until they turn pink. Remove everything to a bowl and pour the sauce over the top.
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Jambalaya

Ingredients

  • 1 Tablespoon of oil (for chicken)
  • 1 teaspoon of oil (for sausage)
  • 14 oz andouille (or beef Kielbasa for milder flavor)
  • 1/2 boneless chicken breast (double if not using shrimp)
  • 8 oz ham, diced
  • 8 oz cooked shrimp (optional)
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 3 celery ribs, chopped
  • 3 cloves of garlic, minced
  • 1 1/2 cups of rice
  • 1/2 teaspoon salt
  • 1/2 teaspoon cajun seasoning (I use McCormick)
  • 1/2 teaspoon of thyme
  • 1/2 teaspoon of Slap ya Mama (Walmart has this)
  • 1 can petite diced tomatoes (14 oz)
  • 1 3/4 Cups chicken broth

Directions

Make sure to add the ingredients as stated as some people have gotten a Burn error on their instant pot.

Chop the onion, red pepper, celery and garlic. Set the instant pot to Saute and add the oil (1 Tbsp) to the pot. Cut up the chicken in small bite sized pieces. Add the onion, red pepper, celery, garlic and chicken to the instant pot and stir occasionally for about 3 minutes.

Add the chicken broth (1 3/4 cups) to the chicken mixture and make sure there is nothing stuck to the bottom of the pot. Add the rice (1 1/2 cups), salt (1/2 tsp), cajun seasoning (1/2 tsp), thyme (1/2 tsp), Slap ya Mama (1/2 tsp) and stir well. Once everything is stirred well, add the can of tomatoes to the top (Do not stir) and close the lid.

Set the Instant pot for Manual, High pressure for 8 minutes.

Once the instant pot starts, cut the sausage in small bite sized pieces and fry them in a bit of oil (1 tsp). If using shrimp, cook it at this time, too. They will be added to the jambalaya after it is finished cooking.

When the Instant Pot finishes, let it natural release for 5 minutes. Release the pressure, add the sausage / shrimp to the pot, stir it in and close the lid for another 5 minutes.

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Clam Chowder

Ingredients

  • 5 pieces of thick bacon
  • 3 celery ribs (diced)
  • 1/2 – 3/4 medium onion – diced
  • 4 lbs potatoes
  • 3 TB + 1 tsp Clam Base
  • 1.5 Cups Clam Juice (reserved from clams)
  • 3 sticks of butter
  • 3/4 Cups Flour
  • 4 Cups minced clams (or more)
  • 6 Cups of Milk
  • 2 Cups of Heavy Cream
  • Pepper – to taste

Directions

Clam base can be purchased on Amazon or at the Chef Store

Cut your potatoes into cubes (whatever size you want for eating) and start them cooking in a large pot of water. Let them cook to al dente while you are cooking the rest of the ingredients.
For a quicker cook, you can use frozen diced potatoes.

Cut the bacon into pieces and cook it until crispy.

In a large stock pot (or large double boiler to help not to scald the milk), use some of the left over bacon grease and saute’ the onions and celery. Once the onions are translucent remove the onions and celery from the pot.

Use the clam juice (reserved from the clams if you have any) and whisk it with the clam base to break down the clam base.

In your large pot or double boiler, melt the butter and then add the flour slowly to create a roux. As it starts to incorporate, add the onions and celery. Let cook at a low to medium temperature for 6-7 minutes.

Add the clam base mix to the roux and turn on low heat. Add some milk (only a few cups), bacon, clams, and potatoes. Stir and add the milk and heavy cream slowly as the base thickens. Continue to stir as the roux thins.

Add pepper to taste.

Continue to sir until the chowder starts to bubble and is the thickness that you like.Add more milk or cream if you want it thinner.


Makes a bunch. 🙂