Shrimp Boil (Low Country Boil) Instant Pot

I made a genuine Low Country Boil a while and I'm sorry, but... it was kinda flavorless. The recipe was from a southern friend, scribbled and guessimations, and it just did nothing for me. 

Then, God Bless Me, I tried a recipe from New York Times cooking for a Shrimp Broil, and there was the flavor! But man, it was a project with too many moving parts-- put this in now, put those in now, put that in now. Ugh. 

So, tonight I had no idea what to feed us, so a quick search on Pinterest came up with Instant Pot Low Country Boil. 

Oh. What's this? 

I made adjustments from Damn Delicious's recipe and got exactly what I wanted. I added absolutely no salt, so feel free to use all salt-added ingredients.  

Enjoy. It's about half an hour from start to finish. (There's slower cooker directions below, as well.)

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Low Country Instant Pot

--1/2 yellow onion, diced small

--2-3 garlic cloves, minced 

--2 tbls oil (EVOO is fine, but so is veggie or canola)

--1 tbls Old Bay or Tony Chachere's creole seasoning (or more if you like spice) 

--1 cup chicken broth

--1 lb andouille sausage

--1 lb shrimp (however you like, authentic means deveined tails and shells, I happened to have deceived and shelled) 

--5 medium potatoes, scrubbed clean, cubed 

--2 to 4 ears of corn, cut in half

--5 tbls butter

--Hot sauce to taste (I used Tapatio, but whatever you have on hand: Cholula, Frank's, Sriracha)

1. Set IP to medium saute, and add onions and oil. Cook, stirring occasionally, until translucent. Add garlic, and cook until fragrant.

2. Add chicken broth and deglaze if there are any brown bits. Turn IP off, add Old Bay/Creole spice, and stir. 

3. Add potatoes, sausage, and desired amount of hot sauce. Stir to coat everything. 

4. Place corn on top, place a pat of butter on each corn from the 5 tbls, and then just add the rest. 

5. Cover, lock and set on manual high for 5 minutes. Once it's done, allow natural release for 5 minutes, then quick release.

6. Toss shrimp with a bit of seasoning, add. Replace the lid, lock and set for manual 1 minute. 

7. Natural release for 5 minutes, then quick release and serve. 

Slow Cooker Note: follow all directions (cooking onions and garlic on stove and adding), then set on high for 6 hours. Turn to low, and add shrimp for another 30 to 60 minutes until cooked. 

Indoor S'mores!

Once upon a time, my mom found this recipe on a box of Golden Grahams and that was it. Dad loved it, I loved it, my brother loved it... 

...and now, my husband loves it. So we make it. And it was good. 

Indoor S'mores 

(This from Betty Crocker, originally from Golden Grahams)

Ingredients

8 cups Golden Grahams™ cereal

1 bag (10 oz) miniature marshmallows (5 1/2 cups)

1 1/2 cups milk chocolate chips (9 oz)

5 tablespoons butter or margarine

[1/4 cup sugar

1 tablespoon water]

OR

[1/4 cup corn syrup]

1 teaspoon vanilla

Steps

1- Grease 13x9-inch pan with butter. Measure cereal into large bowl.

2- Reserve 1 cup of the marshmallows. In 3-quart saucepan, heat remaining 4 1/2 cups marshmallows, the chocolate chips, butter, sugar and water over low heat, stirring occasionally, until completely melted. Remove from heat; stir in vanilla. Pour marshmallow mixture over cereal in bowl; stir until evenly coated. (This requires a LOT of arm power! You're mixing sticky marshmallows!) Stir in remaining 1 cup marshmallows.

3- Press firmly in pan. Cool at least 1 hour until firm. For bars, cut into 6 rows by 4 rows. Store loosely covered at room temperature.