SAUSAGE SEAFOOD BOIL RECIPES
LOW-COUNTRY BOIL WITH SHRIMP, CORN, AND SAUSAGE - EPICURIOUS
You'll need seafood seasoning and your biggest pot for this Low-Country Boil (also called Frogmore Stew) brimming with shrimp, sweet corn, sausage, and potatoes.
Provided by Rhoda Boone
Total Time 45 minutes
Cook Time 20 minutes
Yield 10–12 servings
Number Of Ingredients 19
Steps:
- Fill stockpot with 6 qt. water (if using 2 pots, divide ingredients and water between them). Add lemons, bay leaves, salt, peppercorns, and ½ cup seasoning, cover, and bring to a rolling boil. Add potatoes, return to a boil, and cook 7 minutes. Add sausage and onions, return to a boil, and cook 5 minutes. Add corn, return to a boil, and cook until corn is cooked and potatoes are tender when pierced with a knife, about 5 minutes more.
- Add shrimp and cook (no need to return to a boil), stirring gently, until shrimp turn pink, about 3 minutes. Remove insert or drain through a very large colander.
- Stir ketchup, horseradish, Worcestershire, lemon juice, and hot sauce, if using, in a medium bowl.
- Melt butter in a small saucepan over medium-high heat. Transfer to a medium bowl and stir in lemon juice and hot sauce, if using. Taste and add more lemon juice, if needed. Cover and let sit in a warm place.
- Serve shrimp boil on a newspaper-lined table or large platters. Dust with additional Old Bay, if using. Serve with sauces alongside, if desired.
- Cocktail sauce can be made 1 week ahead. Transfer to an airtight container and chill.
CREAMY ITALIAN SAUSAGE PASTA RECIPE: HOW TO MAKE IT
My husband and I love any kind of pasta. This recipe is lovely and I prepare it often to satisfy hearty appetites.—Yvonne Shannon, Cobourg, Ontario
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package direction. In a large skillet, cook sausage in oil and butter over medium heat for 5 minutes. Add red pepper and onion; cook and stir until vegetables are tender and sausage is no longer pink. add wine or broth; cook for 2 minutes. Add the cream, cheese, salt and pepper. Bring to a boil. reduce heat; cook over low heat for 8-10 minutes, stirring occasionally., Drain pasta. In a large bowl, combine sausage mixture and pasta. Before serving, sprinkle with parsley.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
More about "sausage seafood boil recipes"
SEAFOOD RISOTTO | JAMIE OLIVER PASTA & RISOTTO RECIPES
Perfect for the weekend, this amazing risotto will blow everyone away. Slow-roasting the tomatoes transforms them into incredibly sweet, vibrant bombs of goodness that will explode in your mouth, while the combination of delicate seafood is a real treat. An utterly decadent dish, but totally worth it.
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 551 calories per serving
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 551 calories per serving
- Preheat the oven to 160°C/325°F/gas 3.
- Blanch the tomatoes in a large pan of boiling water for 30 seconds. Remove with a slotted spoon to a bowl of ice-cold water and peel the skins. Tip into a medium roasting tray.
- Peel and slice the garlic, pick the rosemary leaves and scatter over the tomatoes. Drizzle over a little oil, then toss to coat and space them out in a single layer. Roast for 40 minutes, or until golden.
- Remove the heads and tails from the langoustines, then peel the skin and roughly chop the sweet meat. Check the mussels and sort through the clams, giving any that aren’t tightly closed a tap. If they don’t close, discard them. Finely slice the squid and reserve for later. Pick through the crab meat, removing any shell.
- Put the saffron in a small bowl, cover with 50ml of freshly boiled water and leave to infuse.
- For the risotto, peel and finely chop the onion, celery and fennel, reserving any nice leaves and herby tops for garnish, then place in a large, high-sided pan on a medium heat with 3 tablespoons of olive oil. Cook for 15 minutes, or until softened but not coloured, stirring occasionally, then stir in the rice to toast for 2 minutes.
- Pour in the wine, and stir until absorbed. Add a ladleful of stock and wait until it’s been fully absorbed before adding another, stirring for around 10 seconds every minute and continuing to add ladlefuls of stock until the rice is soft and a pleasure to eat, but retains its shape and a tiny bit of bite. It will need 16 to 18 minutes,
- Add the saffron and its soaking liquid, then stir in the mussels and clams.
- When the mussels are just starting to open up, go in with the squid, crab and langoustine. Beat in the butter, finely grate and and beat in the Parmesan, then season to perfection and turn the heat off. Cover the pan and leave to relax for 1 to 2 minutes so the risotto becomes creamy and oozy. Beat again, adding a little extra stock if necessary.
- Carefully pour the risotto onto a large platter and discard any mussels or clams that remain closed. Dot over the roasted tomatoes, scatter over the reserved celery leaves and herby fennel tops, then drizzle with a little extra virgin olive oil. Dish up and enjoy!
See details
SEAFOOD GUMBO RECIPE: HOW TO MAKE IT - TASTE OF HOME
Gumbo is one dish that makes Louisiana cuisine so famous. We live across the state line in Texas and can’t seem to get enough of this traditional gumbo recipe that features okra, shrimp, spicy seasonings and what is called the holy trinity—onions, green peppers and celery. This recipe calls for seafood, but you could also use chicken, duck or sausage. —Ruth Aubey, San Antonio, Texas
From tasteofhome.com
Reviews 4.1
Total Time 50 minutes
Category Dinner
Cuisine North America, Cajun
Calories 166 calories per serving
From tasteofhome.com
Reviews 4.1
Total Time 50 minutes
Category Dinner
Cuisine North America, Cajun
Calories 166 calories per serving
- In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more or until mixture is reddish brown. , Add the onion, celery, green pepper and green onions; cook and stir for 5 minutes. Add the chicken broth, water, okra, paprika, salt, oregano and pepper. Bring to boil; reduce heat and simmer, covered, for 10 minutes. , Add shrimp and parsley. Simmer, uncovered, about 5 minutes more or until seafood is done. Remove from heat; stir in Cajun seasoning.
See details
CAJUN SHRIMP BOIL RECIPE - NYT COOKING
In New Orleans, a seafood boil, the Southern tradition of gathering around a newspaper-lined table to eat large amounts of boiled shellfish with your bare hands, is all about salt and spice. In the words of Jared Austin, a Mississippi riverboat pilot and seafood-boil master, ‘‘Nothing about any of this is subtle — people standing around the pot should sneeze and cough.’’ The key to a successful shrimp boil is layering ingredients into the pot so that everything is done cooking at once: First add the potatoes and sausage, then the shrimp, then the frozen corn to bring the temperature down and prevent overcooking. Let it all soak to absorb the salt and spice, then dump it out onto the table and eat with copious amounts of rémoulade. While this recipe can easily be halved, it’s a simple — and extraordinarily fun — way to feed a crowd. Just remember to heed Austin’s advice: ‘‘Don’t be afraid of cayenne. Don’t be afraid to let your nose run.’’
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 15 minutes
Cuisine cajun, southern
Calories 379 per serving
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 15 minutes
Cuisine cajun, southern
Calories 379 per serving
- Add potatoes and sausage to the pot, and let the water return to a boil. Turn off heat, and allow to soak for 10 minutes or until potatoes are barely tender when pierced with a knife. Bring the water to a boil, and add shrimp. Cook for 3 minutes, then turn off heat, add corn and allow to soak for 7 minutes. Drain, and serve immediately with rémoulade (preferably on a newspaper-lined table).
See details
CREAMY ITALIAN SAUSAGE PASTA RECIPE: HOW TO MAKE IT
My husband and I love any kind of pasta. This recipe is lovely and I prepare it often to satisfy hearty appetites.—Yvonne Shannon, Cobourg, Ontario
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories per serving
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories per serving
- Cook pasta according to package direction. In a large skillet, cook sausage in oil and butter over medium heat for 5 minutes. Add red pepper and onion; cook and stir until vegetables are tender and sausage is no longer pink. add wine or broth; cook for 2 minutes. Add the cream, cheese, salt and pepper. Bring to a boil. reduce heat; cook over low heat for 8-10 minutes, stirring occasionally., Drain pasta. In a large bowl, combine sausage mixture and pasta. Before serving, sprinkle with parsley.
See details
SEAFOOD RISOTTO | JAMIE OLIVER PASTA & RISOTTO RECIPES
Perfect for the weekend, this amazing risotto will blow everyone away. Slow-roasting the tomatoes transforms them into incredibly sweet, vibrant bombs of goodness that will explode in your mouth, while the combination of delicate seafood is a real treat. An utterly decadent dish, but totally worth it.
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 551 calories per serving
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 551 calories per serving
- Preheat the oven to 160°C/325°F/gas 3.
- Blanch the tomatoes in a large pan of boiling water for 30 seconds. Remove with a slotted spoon to a bowl of ice-cold water and peel the skins. Tip into a medium roasting tray.
- Peel and slice the garlic, pick the rosemary leaves and scatter over the tomatoes. Drizzle over a little oil, then toss to coat and space them out in a single layer. Roast for 40 minutes, or until golden.
- Remove the heads and tails from the langoustines, then peel the skin and roughly chop the sweet meat. Check the mussels and sort through the clams, giving any that aren’t tightly closed a tap. If they don’t close, discard them. Finely slice the squid and reserve for later. Pick through the crab meat, removing any shell.
- Put the saffron in a small bowl, cover with 50ml of freshly boiled water and leave to infuse.
- For the risotto, peel and finely chop the onion, celery and fennel, reserving any nice leaves and herby tops for garnish, then place in a large, high-sided pan on a medium heat with 3 tablespoons of olive oil. Cook for 15 minutes, or until softened but not coloured, stirring occasionally, then stir in the rice to toast for 2 minutes.
- Pour in the wine, and stir until absorbed. Add a ladleful of stock and wait until it’s been fully absorbed before adding another, stirring for around 10 seconds every minute and continuing to add ladlefuls of stock until the rice is soft and a pleasure to eat, but retains its shape and a tiny bit of bite. It will need 16 to 18 minutes,
- Add the saffron and its soaking liquid, then stir in the mussels and clams.
- When the mussels are just starting to open up, go in with the squid, crab and langoustine. Beat in the butter, finely grate and and beat in the Parmesan, then season to perfection and turn the heat off. Cover the pan and leave to relax for 1 to 2 minutes so the risotto becomes creamy and oozy. Beat again, adding a little extra stock if necessary.
- Carefully pour the risotto onto a large platter and discard any mussels or clams that remain closed. Dot over the roasted tomatoes, scatter over the reserved celery leaves and herby fennel tops, then drizzle with a little extra virgin olive oil. Dish up and enjoy!
See details
SEAFOOD GUMBO RECIPE: HOW TO MAKE IT - TASTE OF HOME
Gumbo is one dish that makes Louisiana cuisine so famous. We live across the state line in Texas and can’t seem to get enough of this traditional gumbo recipe that features okra, shrimp, spicy seasonings and what is called the holy trinity—onions, green peppers and celery. This recipe calls for seafood, but you could also use chicken, duck or sausage. —Ruth Aubey, San Antonio, Texas
From tasteofhome.com
Reviews 4.1
Total Time 50 minutes
Category Dinner
Cuisine North America, Cajun
Calories 166 calories per serving
From tasteofhome.com
Reviews 4.1
Total Time 50 minutes
Category Dinner
Cuisine North America, Cajun
Calories 166 calories per serving
- In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more or until mixture is reddish brown. , Add the onion, celery, green pepper and green onions; cook and stir for 5 minutes. Add the chicken broth, water, okra, paprika, salt, oregano and pepper. Bring to boil; reduce heat and simmer, covered, for 10 minutes. , Add shrimp and parsley. Simmer, uncovered, about 5 minutes more or until seafood is done. Remove from heat; stir in Cajun seasoning.
See details
CAJUN SHRIMP BOIL RECIPE - NYT COOKING
In New Orleans, a seafood boil, the Southern tradition of gathering around a newspaper-lined table to eat large amounts of boiled shellfish with your bare hands, is all about salt and spice. In the words of Jared Austin, a Mississippi riverboat pilot and seafood-boil master, ‘‘Nothing about any of this is subtle — people standing around the pot should sneeze and cough.’’ The key to a successful shrimp boil is layering ingredients into the pot so that everything is done cooking at once: First add the potatoes and sausage, then the shrimp, then the frozen corn to bring the temperature down and prevent overcooking. Let it all soak to absorb the salt and spice, then dump it out onto the table and eat with copious amounts of rémoulade. While this recipe can easily be halved, it’s a simple — and extraordinarily fun — way to feed a crowd. Just remember to heed Austin’s advice: ‘‘Don’t be afraid of cayenne. Don’t be afraid to let your nose run.’’
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 15 minutes
Cuisine cajun, southern
Calories 379 per serving
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 15 minutes
Cuisine cajun, southern
Calories 379 per serving
- Add potatoes and sausage to the pot, and let the water return to a boil. Turn off heat, and allow to soak for 10 minutes or until potatoes are barely tender when pierced with a knife. Bring the water to a boil, and add shrimp. Cook for 3 minutes, then turn off heat, add corn and allow to soak for 7 minutes. Drain, and serve immediately with rémoulade (preferably on a newspaper-lined table).
See details
THE ULTIMATE SEAFOOD BOIL | I HEART RECIPES
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From iheartrecipes.com
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OLD BAY® SEAFOOD BOIL RECIPE | ALLRECIPES
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CAJUN SEAFOOD BOIL (WITH RICH CAJUN BUTTER SAUCE!) - BAKE IT …
Oct 08, 2021 · Pull out one big pot for the seafood and a small skillet for the garlic butter sauce. Cajun Seafood Boil. To begin, saute the onion. Put 1 tablespoon of butter into a large stockpot and melt over medium heat. Add 1 large, chopped yellow onion and saute until it starts to become translucent. It should take 2-3 minutes. Next add seasonings and boil.
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HOMEMADE SAUSAGE RECIPES | ALLRECIPES
Enjoy homemade sausage recipes from Italy, Germany, and the American South. ... The best part is that you get to see exactly what goes inside. Boil or grill them before serving. ... Rating: 5 stars 13 . Seafood sausage is a great, underrated way to take less than thrilling seafood…
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HOW TO BOIL SAUSAGE: 7 STEPS YOU SHOULD FOLLOW
You may feel tempted to prick the sausage with a fork, but if it’s a high-quality sausage, it’s best not to do this, as too much fat will melt into the water and it will lose flavour. If you have a …
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SHRIMP AND SAUSAGE BOIL | BETTER HOMES & GARDENS
Bring an easy-to-share platter of this favorite shrimp boil recipe to the table and everyone will be impressed. We call for smoked kielbasa or andouille sausage for this Cajun seafood boil since it's …
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Jan 27, 2022 · Vietnamese-Cajun boils create an extra layer of flavor with ample garlic and waves of butter, along with a traditional Vietnamese seafood dipping sauce. Get the recipe from Delish . …
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Recipes; Weekly Ad; Coupons; Pharmacy. Refill Prescription; Check Refill Status; Prescription Services. ... Seafood boil essentials . 112 results Filter. Sort by. Clear all. Filter. Sort By ... H-E-B Select Ingredients Premium Beef Smoked Sausage…
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CAJUN SEAFOOD BOIL (WITH RICH CAJUN BUTTER SAUCE!) - BAKE IT …
Oct 08, 2021 · Pull out one big pot for the seafood and a small skillet for the garlic butter sauce. Cajun Seafood Boil. To begin, saute the onion. Put 1 tablespoon of butter into a large stockpot and melt over medium heat. Add 1 large, chopped yellow onion and saute until it starts to become translucent. It should take 2-3 minutes. Next add seasonings and boil.
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HOMEMADE SAUSAGE RECIPES | ALLRECIPES
Enjoy homemade sausage recipes from Italy, Germany, and the American South. ... The best part is that you get to see exactly what goes inside. Boil or grill them before serving. ... Rating: 5 stars 13 . Seafood sausage is a great, underrated way to take less than thrilling seafood…
From allrecipes.com
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You may feel tempted to prick the sausage with a fork, but if it’s a high-quality sausage, it’s best not to do this, as too much fat will melt into the water and it will lose flavour. If you have a …
From how-to-boil.com
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SHRIMP AND SAUSAGE BOIL | BETTER HOMES & GARDENS
Bring an easy-to-share platter of this favorite shrimp boil recipe to the table and everyone will be impressed. We call for smoked kielbasa or andouille sausage for this Cajun seafood boil since it's …
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Recipes; Weekly Ad; Coupons; Pharmacy. Refill Prescription; Check Refill Status; Prescription Services. ... Seafood boil essentials . 112 results Filter. Sort by. Clear all. Filter. Sort By ... H-E-B Select Ingredients Premium Beef Smoked Sausage…
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This classic shrimp boil recipe is a wonderful, easy way to prepare fresh shrimp.No Lowcountry shrimp boil is complete without adding hearty helpings of sausage, corn, and potatoes, but additional touches such as aromatic vegetables, seafood boil …
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Boiling sausage usually takes about ten minutes, and they’re an easy food to prepare. They’re a classic pair with mashed potatoes and salad or mixed into macaroni and cheese to give it an …
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Recipes; Weekly Ad; Coupons; Pharmacy. Refill Prescription; Check Refill Status; Prescription Services. ... Seafood boil essentials . 112 results Filter. Sort by. Clear all. Filter. Sort By ... H-E-B Select Ingredients Premium Beef Smoked Sausage…
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