Ingredients
1 yellow onion, quartered
1 head garlic, halved crosswise
2 ribs celery, cut crosswise into thirds
3 dried bay leaves
2 tablespoons old bay seasoning
2 teaspoons black peppercorns
2 teaspoons Kosher salt
1 pound small red potatoes (about 12)
12 ounces andouille sausage, cut into 2 inch pieces
3 ears corn, husked and cut into thirds
2 1/2 pounds shell on large shrimp (16- to 20-count bag)
1 small lemon, sliced into rounds
4 tablespoons unsalted butter
Cocktail sauce and lemon wedges, for serving
Preparation
Place onion, garlic, celery, bay leaves, old bay, peppercorns, salt, and 8 cups water into bowl of a large multi cooker. Place on high “Saute” setting and bring to a boil. Stir in potatoes and sausage. Secure lid and cook on high “Pressure Cook” setting for 4 minutes.
Once time is complete, immediately release pressure and carefully remove lid. Using a large slotted spoon, transfer sausage and vegetables to a large tray lined with butcher paper. Cover to keep warm. Stir corn, shrimp, and lemon slices into liquid. Cover and let stand until corn is tender and shrimp is pink and cooked through, 3 to 4 minutes.
Transfer shrimp, corn, and lemon slices to tray. Reserve 2 cups cooking liquid and discard the rest. In a small pot, melt butter over medium-high heat, then add reserved cooking liquid. Bring to a boil and cook until reduced slightly, about 4 minutes. Pour some of the buttery broth over the food and serve remaining on the side, along with cocktail sauce and fresh lemon wedges.
