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  cooking class    with Alison DuBois Scutte
Cajun Crawfish Party
What a fun way to celebrate summer! Quick, easy and impressive

Yield: 8 servings
 
Ingredients:
8-10 small red potatoes
4 cups hot water
1 tsp salt
8 ears of corn; halved
1 stick butter
1 lb large, raw, shell-on or off, shrimp
1 lb mussels or clams
1 lb crayfish; frozen, raw or cooked, shelled or not
2 Tbs crab or shrimp boil seasoning

Directions:

  1. Set cooking time to 5 minutes and press start.

  2. Add 4 cups hot water, salt and the potatoes; close lid & set exhaust to “air proof”.

  3. When time has elapsed, switch off the keep warm feature and exhaust the pressure.

  4. Re set the cooking time to 5 minutes and press start.

  5. Add the corn and the butter; close lid & set exhaust to “air proof”.

  6. When time has elapsed, switch off the keep warm feature and exhaust the pressure.

  7. Reset cooking time to 3 minutes and press start.

  8. Add the seafood and seasoning; stir well. Close lid & set exhaust to “air proof”.

  9. When time has elapsed, switch off the keep warm feature and let rest 5 minutes before exhausting the pressure.

  10. Serve immediately!

Note: You can use whatever combination of seafood that is available in your area and/or you prefer. However, if you add fish or lobster tails put them in with the corn for the added cook time!

More recipes from Alison

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