Low Country Boil in the IP

Genene Abraham

6 to 8 chicken thighs or 3 to 4 whole chicken legs

2 pounds waxy potatoes (red, Yukon Gold or fingerling)

4 smoked Andouille sausages

2 to 4 ears of sweet corn

8 ounces shrimp (“fresh” or frozen) (raw or cooked)

7 teaspoons Crawfish, Shrimp and Crab Boil Seasoning

2 tablespoons lemon juice

1 teaspoon coarse kosher salt

½ teaspoon coarsely ground pepper

2 to 3 tablespoons beer or white wine (optional)

1 to 2 tablespoons butter (optional)

2 dried bay leaves

Layer a smoked spicy sausage, cut red potatoes, corn on the cob in the pot, sprinkling Old Bay on each layer. Added a quarter cube of butter, 2 cups water, then topped with frozen large shell on shrimp. Set it to 5 minutes, high pressure. Everybody loved it! I

Or do your shrimp separately on stove and add.

RECOMMENDED EQUIPMENT:

Electric Pressure Cooker

12″ Silicone Tipped Tongs

6 inch chef’s knife

Boning knife

Cutting board

10 to 12″ skillet (optional)

Kitchen timer

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