Louisiana Seafood Creole

Directions

1. 1
   In pressure cooker, heat oil.
2. 2
   Add bacon, onions, and garlic and saute in hot oil 2 minutes.
3. 3
   Add celery, carrots, and parsley. Cook 1 minute. Stir in clam juice, lemon juice, sherry, tomatoes, salsa, brown sugar, salt, pepper flakes, cayenne, paprika, thyme, and bay leaves. Stir well. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 2 minutes. Release pressure according to manufacturer's directions.
4. 4
   Remove lid. Stir mushrooms, bell pepper, olives, scallops, and shrimp into tomato mixture. Stir well. Secure lid. Over high heat, develop steam to medium pressure. Reduce heat to maintain pressure and cook 2 minutes. Release pressure as quickly as possible according to manufacturer's directions.
5. 5
   Remove lid. Gently stir seafood mixture. Discard bay leaves.
6. 6
   Combine butter and potato starch, blending to paste consistency.
7. 7
   Add 1 Tbsp. at a time to seafood mixture, stirring to blend, and cook over medium heat 1 minute.