A perfectly seasoned Creole my husband
Max prepares using lobster,
shrimp and smoky kielbasa...
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MAX’S LOBSTER-SHRIMP-KIELBASA CREOLE with STEAMED RICE
Servings: (6 to 8)
Prep: 10 Mins.
Cook: 30 Mins.
3 tablespoons unsalted butter
½ red onion, diced
1 cup celery, diced
½ yellow bell pepper, diced
2 cloves garlic, minced
2 (15-oz. cans) Italian stewed tomatoes, undrained (cut up tomatoes)
4 cups low-sodium beef broth
½ teaspoon kosher salt
1/4 teaspoon cayenne pepper (or more if you like it spicier)
1 teaspoon Creole seasoning
2 bay leaves (remove after cooking)
2 tablespoons fresh parsley, chopped
1 lb. ring of smoked kielbasa sausage
½ lb. cooked lobster tail chunks, thawed (from Costco)
½ lb. cooked shrimp, peeled and deveined
-- 4 cups prepared Basmati steamed rice (i.e., 2 cups raw rice cooked according to pkg. directions)
-- 1 prepared loaf of warm, crust French bread
4 sprigs of fresh parsley
In a dutch oven, melt the butter over medium-high heat and add onion, celery, bell pepper, and garlic; cooking until onions are translucent.
Stir in stewed tomatoes, beef broth, spices; bring to boil, and then reduce heat to low and simmer, uncovered, for 20 minutes.
Stir in parsley, add the kielbasa, and simmer for 5 minutes.
Stir in lobster tail chunks, and shrimp; simmer for 3 minutes.
To serve, mound steamed rice in center of bowls and ladle Creole around rice, and garnish with a sprig of parsley. Be sure to include French bread slices for sopping up the wonderful broth. ~ Enjoy!
Tip: Store leftovers in refrigerator in separate containers, i.e., rice in one, and Creole in another.