Seafood Boil (www.greatchowtv.com)

Kayleen Longworth

Instant Pot
www.greatchowtv.com/2015/07/30/seafood-boil-jumbo-shrimp-...

subheading: Our Seafood Boil Flavor Liquid:

6 cups water. (You can use the measurement markings on Instant Pot to make the measurement easy for you).

1 tablespoon Zatarain’s shrimp and crab boil concentrate.

2 tablespoons Old Bay seasoning

1 tablespoon kosher salt

1 tablespoon paprika

3 lemon wedges(squeeze some lemon juice in too!)

2 quarters of an onion (suggestions: Spanish Onion or Vidalia)

1 Flavor sachet (ingredients right below)

subheading: The flavor sachet is composed of:

1 cheesecloth cut into a large square, and one piece of string or butcher twine to tie the knot.

1 thick slice of lemon

A garlic bulb cut in half

2 to 3 sprigs of thyme

2 sage leaves

2 bay leaves

subheading: Main Ingredients for Seafood Boil:

3 cups, Red Potatoes cleaned and halved.

6 Corn on the Cob (about 4-inch pieces).

6 Sweet Fennel Sausages ( In preparation: pressure cook for 12 minutes in 2 cups of water, remove and cut into 1-inch pieces when cooled off).

1.5 lbs of Snow Crab Clusters (approx. 4 to 5 clusters)( remove the lower portion of crab leg with kitchen shears so crab leg clusters fit in the pressure cooker, later we will backfill the pressure cooker with the lower portion.

1 to 1.5 lb of Large to Jumbo Shrimp - Cleaned and rinsed/keep shell on (Place the crab and Shrimp in a large bowl as we will be later adding our Hot flavor liquid (like a broth) to it to begin the marinating and soft poaching process.

Add all contents to the cheesecloth and tie up with a piece of string or butcher twine (ask in the grocery store).

subheading: Directions for Seafood Boil:

Create our flavor liquid by turning Instant Pot on by pressing the Sauté button.

Add to the pot - water, Zatarain’s shrimp and crab boil concentrate, Old Bay seasoning, salt, paprika, flavor sachet, onion quarters and bring to a rolling boil.

Layering process begins! ~ Add red potatoes to the liquid and cook for five minutes.

PROCESS ALERT!!! After potatoes are added; take a large spoon or ladle and remove about 2 to 3 cups our flavor liquid from the instant pot and add it to the shrimp and crab in the large bowl so they soak up those flavors. This also allows more room in the Pressure cooker for the solid contents (sausage, corn, crab, and shrimp), bring liquid down to at least the 8 cup mark on the Instant Pot. (See Video).

After cooking potatoes for five minutes; add in this order: the sausage, corn on the cob (give a stir), crab leg clusters, shrimp, then the lower portions of the snow crab legs and claws (see video).

Apply the pressure cooker lid and lock in place; set the pressure cooker to manual and 5 min, seal the vent on top.

After the 5 minutes are up, VENT the pressure cooker and remove the Lid. Please pay attention to time as you do not want to overcook the shrimp and crab!

Remove Contents to a large bowl and ladle on some extra Seafood Boil Liquid and serve! Or remove contents to a Traditional Picnic Newspaper spread on a tabletop! And… ~ ENJOY !!!

Want the Professional Look?!?!?!Before you serve; in this order: add additional lemon wedges then dust with additional Paprika and Dry Parsley, the colors (Red and Green) from these 2 herbs and spices look and taste super amazing on the Seafood Boil! It gives the WOW factor!

Additional Comments:

Don’t forget the onion in the pot, it’s awesome with the sausage!

The seafood boil liquid can be used for additional juice or for an additional delicious spicy dip when serving.

Serving suggestions: cocktail sauce, tartar sauce, OR my favorite; a Remoulade Sauce (Cajun style mayo, there are different variations of this sauce).

I do enjoy garlic bread or Texas toast with this as well.

Interested in the Super Scooper Colander you saw me use to remove all of the contents with? I use it all of the time to remove contents from the pressure cooker.Click Here: Scoop Strainer/Colander/Slotted Spoon on Amazon

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