MAX’S LOBSTER-SHRIMP-KIELBASA CREOLE with STEAMED RICE

A perfectly seasoned Creole my husband

Max prepares using lobster,

shrimp and smoky kielbasa...

Servings: (6 to 8)

Prep: 10 Mins.

Cook: 30 Mins.

INGREDIENTS

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

Garnish option:

4 sprigs of fresh parsley

METHOD

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!

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 Tip: Store leftovers in refrigerator in separate containers, i.e., rice in one, and Creole in another.

SANDRA’S TASTY RED POTATO BACON and FRESH VEGETABLE SOUP



I have a produce order arriving today, 
so I created this wonderful soup 
with ingredients on hand - 
It's spectacular - I hope you try it...

Servings: (6)
Prep: 5 Mins. |
Cook: 20 to 25 Mins.

Posted by Sandra

INGREDIENTS:

4 slices smoky bacon, cut into 1” slices
5 red potatoes, scrubbed and cut into ½” cubes
1 Vidalia onion, roughly chopped
1 carrot, scrubbed and chopped
1 red bell pepper, roughly chopped
1 small jalapeno, de-seeded and deribbed, and finely chopped
2 garlic cloves, minced
¼ teaspoon freshly ground pepper
¼ teaspoon Creole seasoning (or Cajun)
4 cups beef broth
1 tablespoon red wine vinegar
1 (14 oz. jar) prepared pizza sauce [or 1-2/3 cup of my homemade recipe here]
1 teaspoon dried sweet basil
1 bunch fresh broccoli florets, cut in half

METHOD:

Heat a heavy-bottom pot over medium-high heat, and brown the bacon. Remove bacon pieces and drain on a paper towel lined plate, while reserving 2 tablespoons drippings in pot. Add all the remaining ingredients, except browned bacon and broccoli, cover, and bring to boil. Reduce heat to a simmer and cook for 10 minutes. Add the bacon and broccoli florets, and re-cover, and continue to simmer for an additional 10 to 15 minutes, just until potatoes are tender – Enjoy.


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Tip: I like to serve this hearty soup with a nice garden salad and/or warm crispy bread on the side ;)

MAX’S KING SALMON CREOLE

Max has perfected this dish over the years, 

which he often makes for his crew aboard our 

F/V Chelsey using Alaska Wild White 

or Red King Salmon, Shrimp/Prawns, 

Scallops, or Halibut (or any combination thereof), 

and the spice level and flavors turn out just right 

- every time...(This is one of my Mom’s favorite 

dishes that he makes for her 

during hunting trips to Yakutat, Alaska)...

Servings: (4)
Prep: 5 Mins. |
Cook: 30 Mins.

Posted courtesy of Max via Sandra

INGREDIENTS

1/3 medium red onion, diced
1 stalk of celery, diced
½ red bell pepper, diced
2 garlic cloves, minced
4 tablespoons unsalted butter
1 (15 oz. can) Italian seasoned stewed tomatoes with juices, broken up (Max does so using a potato masher in a small ceramic bowl)
2 (15 oz. cans) low-sodium beef broth
1 teaspoon kosher salt
¼ teaspoon freshly ground pepper
1/4 teaspoon cayenne pepper
--(or more if you like it spicier as we do)
1/2 tablespoon creole seasoning
2 bay leaves
1 lb. raw, boneless, skinless king salmon fillets, cut into ¾” chunks (2 fillets)

--2 cups steamed rice (i.e., 1 cup raw, and cooked according to pkg. directions)

Garnish: with freshly chopped parsley

METHOD

Begin making rice according to package directions.

In a large dutch oven, melt the butter over medium-high heat. Add the onion, celery, bell pepper and saute until the onions are translucent. Add the garlic and continue to saute for 30 seconds longer. Stir in the stewed tomatoes, beef broth, spices, and then bring to boil, and then reduce to a simmer, uncovered, for 20 minutes. Check the consistency, and add more beef broth, if needed. Stir in king salmon chunks, and continue cooking just a couple of minutes, just until they turn opaque pink and are cooked through (do not overcook or salmon will become dry and tough).

To serve, place steamed rice equally among four pasta-type bowls, and ladle the King Salmon Creole over the top (or around rice as I did in the photo above), and garnish with freshly parsley. – Enjoy!

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Tip: When storing left-overs in refrigerator, Max does so in separate bowls (rice in one, and King Salmon Creole in another) to prevent rice from losing its integrity.

SANDRA'S TO-DIE-FOR CAJUN GRILLED CORN

How can you resist this??

Servings: (8)
Prep/Brine: 35 mins. |
Grill: 12 to 14 mins.
Posted by Sandra

INGREDIENTS

8 ears corn , husks and silk removed

***Brine
½ cup salt
½ cup sugar
4 quarts cold water

***Cajun Butter (Yields about ½ cup)
½ teaspoon chili powder
½ teaspoon ground pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon cayenne pepper
4 tablespoons butter
2 teaspoons cornstarch
½ cup low-sodium chicken broth

METHOD

Preheat grill to medium-high  (we use charcoal of course). Take a ½ cube of butter out to come to room temperature 30 minutes beforehand.

Meanwhile, in large pot, stir ½ cup salt and ½ cup sugar into 4 quarts cold water until dissolved. Add corn and let soak for at least 30 minutes while grill gets hot.

In a small bowl, whisk together the cornstarch and broth until well combined, and set aside.

Begin making the cajun sauce by heating small saucepan over medium heat. Melt the butter, and then add all the spices and saute for one minute. Increase heat to medium high, and whisk the broth and cornstarch mixture (as cornstarch will have settled), and bring cajun sauce to boil to thicken. Reduce heat to low and keep warm.

Dry corn cobs with paper towel, and baste with cajun sauce.  Cook prepared corn on the cob over hot portion of grill, baste with cajun sauce and turn slightly every 2 to 3 minutes, until kernels are lightly charred, and keep doing so for a total of 12 to 15 minutes cooking time. Remove corn from grill, and brush a final time with Cajun Butter before serving hot. – Enjoy!


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Tip:  This is a perfect side to any barbecue or other entree!