1 1/2 pounds small red potatoes, halved
4 ears corn, husked and halved
8 oz andouille sausage, sliced into inch thick rounds
1 (8 oz) bottle clam juice
2 cups water
2 bay leaves
1 tablespoon old bay seasoning
1 1/2 pounds extra large shell on shrimp, deveined
1 stick unsalted butter
1 teaspoon garlic seasoning
Place potatoes, corn, sausage, clam juice, water, bay leaves, and old bay seasoning in your pressure cooker. Seal the lid and set for high pressure for 4 minutes.
Quick release the pressure, then remove the corn to a plate, and stir in the shrimp. Reseal the lid and set for high pressure for 1 minute.
Quick release the pressure, and drain. Place everything in a very large serving bowl.
Meanwhile, melt butter and stir in garlic seasoning. Serve in ramekins around the table for dipping.
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