Cornmeal and shrimp porridge in a slow cooker

Ingredients:

• 2 tbsp. l. olive oil
• 230 g andouille sausage, cut into small cubes
• 1 onion, diced into small cubes (about 2 cups)
• 3 cloves garlic, crushed
• 3/4 cup dry white wine
• 3 cups low-sodium chicken broth
• 1 cup whole milk
• 3/4 cup coarsely ground cornmeal
• 4 sprigs of thyme
• 470 ml cherry tomatoes, halved
• 1 green bell pepper, finely diced
• 1 red bell pepper, finely diced
• 450 g large shrimp (21-25 pcs.), cleaned, remove dark strip and tails
• 2 tsp. Cajun seasoning
• 0.5 tsp hot sauce, optional
• 55 g butter
• 2 tbsp. l. chopped chives
• Special equipment: pressure cooker-multicooker with a bowl capacity of 6 liters or more; insertable containers for cooking in a pressure cooker-multicooker

Preparation:

1. Pour 1 tablespoon of vegetable oil into a pressure cooker with a 6-quart (6-liter) or larger capacity. Add the sausage and set the cooker to "Cook." Cook, stirring occasionally, until the meat is crispy around the edges, about 3 minutes. Stir in the onion and garlic. Cook until the onion begins to soften, another 2-3 minutes.
2. Pour in the white wine to deglaze. Using a wooden spoon, scrape up any browned bits from the bottom of the bowl. Pour in 1 cup of chicken broth and stir. Turn off the heat, place the steamer rack in the sauce, and prepare the insert containers for assembly.
3. Add milk, coarse cornmeal, thyme, the remaining 2 cups of chicken broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the bottom insert and stir. Place the second insert on top.
4. Combine the cherry tomatoes, bell pepper, and 1/2 teaspoon of salt in the top container. Cover with a lid, secure the metal clamps around both containers, and place them in the pressure cooker. Follow the manufacturer's instructions for securing the lid and set the steam release valve to the "Closed" position. Cook on high pressure for 10 minutes.
5. Meanwhile, in a small bowl, toss the shrimp with the Cajun seasoning and the remaining 1 tablespoon vegetable oil until evenly coated. Set aside.
6. After cooking in the pressure cooker is complete, turn the valve to the "Open" position and allow the steam to completely escape to relieve pressure. Open the pressure cooker and carefully remove the insert containers and the rack. Release the metal clamps to separate the containers.
7. Transfer the softened vegetables from the top container to the sauce in the bottom of the pressure cooker bowl, adding hot sauce if using. Stir in the shrimp and replace the lid. Let the seafood cook in the residual heat until it's no longer raw and opaque (about 10 more minutes).
8. Remove and discard the thyme sprigs from the cornmeal. Stir in the butter and cover to keep warm.
   
   Serve the corn porridge immediately, topped with shrimp, drizzled with sauce and sprinkled with chives.