Prepared in a multi-function cooker, this Louisiana-inspired feast is quick to make – perfect for any night of the week.
Recipe tags: fish base, easy difficulty, lunch, seafood, slow
| ¼ cup | Better Than Bouillon® Fish Base |
| 2 Tbsp | The Original Louisiana Brand Hot Sauce™ |
| 2 Tbsp | Cajun seasoning |
| 6 | cloves garlic, minced |
| 1½ lb | lb potatoes, cut into 2-inch chunks |
| 12 oz | andouille sausage, casing removed |
| 4 | cobs corn, cut into thirds |
| 1½ lb | shell-on shrimp, deveined (21-25 count) |
| 2 | green onions, thinly sliced |
| 2 Tbsp | finely chopped fresh parsley |
| ½ cup | unsalted butter, melted |
| Lemon wedges |
Combine 4 cups water, 3 tbsp Fish Base, hot sauce, Cajun seasoning and garlic in bowl of multi-function cooking pot. Stir in potatoes, sausage and corn.
Cover with lid; lock and seal in position. Pressure-cook on High for 5 minutes. Turn off heat and manually release pressure according to manufacturer’s instructions. Carefully remove lid.
Set multi-function cooker to Sauté setting over Medium heat. Stir in shrimp; cook for 3 to 5 minutes or until shrimp are curled and cooked through. Sprinkle green onions and parsley over top.
Meanwhile, stir together melted butter and remaining Fish Base until blended; serve with shrimp mixture for dipping. Serve with lemon wedges.
Tip: Substitute smoked sausage or kielbasa for andouille sausage.