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.