Ingredients
1½ lb russet potatoes, quartered
12 oz andouille sausage, (smoked), sliced into 2-inch logs or coins
1½ lb large shrimp, shell-on
1 tbsp onion powder
1 tbsp garlic powder
2 tbsp cajun seasoning, (or Old Bay seasoning)
4 garlic cloves
1 tbsp hot sauce
3 bay leaves
3 ears corn, halved
12 oz light beer, (use water or broth for alcohol-free)
1½ cups water
1⁄2 cup unsalted butter, melted
1 tsp garlic powder
1 tsp cajun seasoning, (or Old Bay)
fresh parsley leaves, chopped
2 lemons, cut into wedges
Preparation
In a 6-quart Instant Pot add potatoes, sausage, and shrimp. Season with onion powder, garlic powder, cajun seasoning, garlic cloves, hot sauce, and bay leaves.
Add the beer and water. Then place the corn on top.
Close and lock the Instant Pot and point the valve to “Sealed”. Select manual setting and change the pressure to High. Pressure cook for 2 minutes then quick release pressure after cooking.
In a medium bowl microwave butter until melted. Then mix in garlic powder and cajun seasoning until well combined.
Drizzle shrimp boil with the butter mixture and garnish with chopped parsley and lemon wedges. Serve immediately.
