This can be crammed into a 3 Q Mini, but easier and faster in the 6. You can also flavor the water with more Old Bay and Chicken Broth if you like and want to keep it for Soup broth.
Serves 2
2 Ears Corn Broken into half
1 14 Oz Smoked Sausage, Brats, or Andoulle Sausage Cut into 2” sections. Use what ya have.
9 large Frozen Shrimp (or use fresh) just add last so they dont overcook)
6 small new Potatoes cut into half
1 cup Onion chopped Into large Pieces
1 large Lemon sliced into about 4-5 slices
6 cloves Garlic rough chopped
3 Tbsp EVOO
1 Tbsp + 1 tsp Tbsp Old Bay (More if you know you want the kick.) Zataran or Tony Chachere’s or a combo of all, works well too, so start with a Tbsp or to taste.
1 Bay Leaf
Add Everything except the Shrimp to a large Bowl. Drizzle the EVOO over it all and Sprinkle with the Old Bay and shake around to mix the seasoning in. Pour 1 c water or Chicken Broth Into the Pot and add a lotus steamer, (trivet will work but be careful with the garlic, it will want to fall through..you can fish it out if it does.
dump the mixture into the Pot and put the Lid on. Set the time for 4 min. QR. While it cooks, drizzle EVOO over the Shrimp and season with Johnnies, or Slap Ya Mama, Tony Chacheres Creole season, or Old Bay.
When the timer Beeps , do your QR and quickly remove the lid and quickly lay all shrimp on top and put the lid on again and let the shrimp cook for about 2-3 min. It cooks fast so be ready to serve immediately.
lay them on top AFTER Everything is done. ?