A fisherman found an extra dinner inside his catch
A Swedish fisherman found a whole, plastic-wrapped sausage inside his catch.
A Swedish fisherman got an unexpected bonus this week when he opened his prize catch and discovered a whole sausage inside, still wrapped in plastic.
According to The Local, 20-year-old Liam Mårskon was fishing with his friends when they spotted a very large pike swimming around. Uncharacteristically for a pike, they said, the fish wanted nothing to do with their bait.
"We saw this really big pike but for some reason it just didn't want to bite onto the hook. Normally pikes are quiet aggressive but this one was acting strange," Mårskon said.
They saw the fish again a few hours later and went after it, but right away they noticed something seemed a little off about their catch.
"The shape of the fish was strange. It looked a bit like a cylinder and one of my friends said for a laugh, 'there's a sausage in there,' but it turned out it was right," Mårskon said.
When they cut open the fish, which was several feet long, they discovered a large packaged sausage, half-eaten and still in its plastic wrapper. Mårskon said he thinks someone probably threw it away in the water, and the fish found and ate it. Mårskon and his friends, however, did not.
"No, we didn't eat it," Mårskon said. "It smelled a bit bad as it had been inside a fish's stomach so we threw it away.”
Man Fire Food
The smoke signals of fiery feasts lure Roger Mooking to the Southwest, where his first stop is West Alley BBQ and Smokehouse in Chandler, Ariz. The hot spot specializes in Tennessee-style barbecue, and Roger helps founder Bardo Brantley and Pit Boss Robert "Jim Dandy" Spann load brick pits with over 300 pounds of pork. The pork butts are piled high in their signature sandwich, The Big Jim Dandy, and their fan-favorite ribs are tossed in a barbecue sauce with a heavy hit of cayenne. For his second stop, Roger gets lucky in Las Vegas, where he meets Chef Justin Kingsley Hall of The Kitchen at Atomic. His portable rig known as "The Swing Set" is anything but child's play. To build this winning jackpot of meat, Roger and Justin suspend Mediterranean spice-rubbed legs of lambs, nestle butternut squash into a bed of coals and grill carrots in a swinging basket.
Roger Mooking meets two barbecue brainiacs who have mastered the art of marrying heat and meat to turn out top-notch barbecue. Pitmaster Christopher Prieto teaches students the science of smoking and seasoning meats at Prime Barbecue in Knightdale, N.C. Roger helps Prieto season a whole hog with Puerto Rican flavors, and then they smoke it in a North Carolina-style pit using coals made from pecan, hickory and cherry woods. In Glen Allen, Va., Roger meets Tuffy Stone, a classically trained French chef, cookbook author, champion pitmaster and the owner of local barbecue chain Q Barbeque. When Tuffy's not tinkering in the kitchen, he's busy building rigs from scratch, and Roger helps fire up his latest contraption with hickory coals and then hang whole spiced and buttered chickens.
Getting Piggy With It
Roger Mooking goes hog-wild at two legendary barbecue restaurants located in America's Barbecue Belt. At A&R Bar-B-Que in Memphis, Roger helps owner Andrew Pillard load racks of St. Louis-style ribs into custom wood-fired pits. Andrew also shows Roger how to make Barbecue Spaghetti, a dish created in Memphis in the 1950s. In Lexington, N.C., Roger visits Bar-B-Q Center, a local institution famous for its chopped pork sandwiches and massive ice cream sundaes. Roger and co-owner Cecil Conrad fire up big brick pits with oak and hickory wood and then load salted pork shoulders to cook low and slow for ten hours before they're chopped and piled onto soft buns. And no trip to Bar-B-Q Center is complete without their famous banana split that weighs a whopping four pounds!
Fire and Family
Roger Mooking heads to the South to visit two family-run barbecue joints that have been passing down recipes and rigs for generations. At Smokin' Joe's Bar-B-Que in Townsend, Tenn., pitmaster Zack Peabody honed his barbecue chops under the watchful eye of his grandfather, Joe Higgins. Zack and Joe built a smoker that can cook up to 1,000 pounds of meat, and Roger and Zack arrange briskets and pork butts on its shelves. At Shack in the Back BBQ in Fairdale, Ky., Mike and Barbara Sivells converted an old log cabin into a barbecue restaurant. Roger and Mike load pork shoulders and turkey ribs into the smoker to create two popular dishes: The Hump and Turkey Ribs.
Meat in Full Swing
Roger Mooking meets up with a few culinary titans in Tennessee who are swinging for the fences with outrageous rigs. At Wedge Oak Farm in Lebanon, Tenn., he joins Chef Trey Cioccia, owner of Nashville's Black Rabbit, to set up the Burn Tower. On this unique rig, meat, fish and vegetables are hung at varying heights around a metal cylinder filled with hot coals. In Nashville, Roger hangs with James Peisker and Chris Carter, the owners of Porter Road Butcher. Chris shows Roger an old swing set that he transformed into a cooking contraption, and they hang meaty rib roasts and fill a basket with chorizo and kielbasa.
Raising the Heat
Roger Mooking visits the Lone Star State, where they're taking open-fire cooking to new culinary heights with unique rigs. In Fort Worth, Texas, chef and restaurateur Lou Lambert invites Roger to his ranch to slow-roast whole hogs over oak coals in a massive, custom-built metal rig. Dessert is a sweet treat inspired by Lou's chuck wagon cooking days -- pear and blackberry cobbler crisps baked in Dutch ovens using hot coals from burn barrels. Then Roger heads south to Houston, Texas, to meet up with Eight Row Flint's chef Marcelo Garcia, who gets customers fired up for the Trompo Wagon parked out back. Roger helps him load ten vertical spits with marinated pork butts and chicken thighs to spin slowly next to a triple tier of fire, smoke and heat. While the wheels are turning and the fires are burning, Roger and Marcelo make corn tortillas for tacos.
Beef and Beyond
Beef is king in Texas, and Roger Mooking visits two pitmasters who are elevating traditional smoked meats with exciting global flavors. In Pearland, Texas, he helps Ronnie Killen season and smoke brisket and beef ribs to serve at Killen's Barbecue. Customers can order the smoked meats by the pound, but Ronnie also combines them in a Tex-Mex dish, Short Rib Tamales with Brisket Chili. Then Roger heads to Houston, Texas, to hang with Khoi Barbecue co-owner Don Nguyen, who holds Central Texas-inspired, Asian-influenced barbecue pop-ups using a 500-gallon smoker in his backyard. Roger helps him prepare Brisket Pho and Beef Rib Nigiri for a pop-up happening at Baileson Brewing Co.
Smoking and Spit-Roasting in Texas
Roger Mooking finds two chefs in Texas who are pushing the boundaries of whole hog barbecue, where pigs are roasted low and slow over coals before the meat is chopped or pulled and seasoned with sauce. At Banger's Sausage House and Beer Garden in Austin, Texas, Roger and pitmaster Ted Prater season a whole hog simply with salt and smoke it for 10 hours for Carolina-style sandwiches. In San Antonio, Roger helps Chef Pieter Sypesteyn stuff a wild hog with chaurice, a spicy pork sausage typically used in Creole and Cajun cooking. After roasting the hog, they add the meat to a spicy tomato-based stew.
Get Your Grill On
Roger Mooking is in Lockhart, Texas, to meet the team responsible for designing and crafting a monster rig that offers seven different cooking contraptions. Brothers Matt and Caleb Johnson create smokers for chefs and pitmasters across the country through their company Mill Scale Metalworks. They collaborated with local chef Arturo Ramon II of Blanco River Meat Co. on an impressive rig, and Roger helps Arturo roast whole young goats on asado crosses, hang sweet tea-brined Cornish hens and steam whole red snappers stuffed with aromatics.
BBQ and Boils in the Bayou
Roger Mooking visits the Louisiana bayou for barbecue, brunch and a crawfish boil. In Prairieville, La., he helps a husband-and-wife team of caterers prepare baby back ribs, brisket and 200 pounds of live crawfish. Then Roger heads to Baton Rouge, La., to meet a caterer serving barbecue breakfast sandwiches at a local eatery. They season pork butts and beef cheeks for smoking and then pile the meat onto biscuits with fried eggs, cheese and bacon.
From live-fire cooking to low-and-slow barbecue, Roger Mooking meets up with two couples making fiery feasts and creating sparks in California. He starts with Danny and Nicoletta Herlihy, whose company Do or Dine Catering specializes in Mediterranean farm-to-table feasts cooked with a live fire. Roger helps them hang legs of lamb and cook vegetables on a large, hot plancha for an event at an olive oil company. Then Roger meets up with Matt and Nina Horn of Horn Barbecue, an underground craft barbecue business with Southern influences. Roger helps pitmaster Matt season and smoke lamb shoulders for sandwiches that are served with a side of Nina's Pit Beans.
Backyard BBQ Blowouts
Roger Mooking drops in at two backyard cookouts where the smoke is thick and the fires are hot. He helps guest chef Jeremy Conner prepare a fish roast at renowned bed and breakfast Maison Madeleine in Breaux Bridge, La. They spear marinated whole red fish and pompano on sugar cane poles and arrange them around fire pits. In Bakersfield, Calif., Roger joins pitmaster Fred Reclusado in his outdoor kitchen to make ribs al pastor and fry tilapia.
Lighting Up Louisiana
Roger Mooking is in Louisiana, where smoked meat makes an appearance in many classic Cajun dishes. He meets Chef Nathanial Zimet, who serves North Carolina-style smoked whole hog in po' boy sandwiches at Bourree in New Orleans. Roger helps Nathanial season and smoke a whole hog, and they also prepare Smoked Buffalo Chicken Wings. At Paul's Meat Market and Grocery in Ville Platte, La., Roger helps owner Paul Fontenot fill his outdoor smokehouse with several different kinds of sausages, tasso, pork belly, turkey wings and drumsticks. Paul also shares a family recipe for Cajun Brown Gravy.
10 Brilliant Uses for Blood Sausage
Having heard so much about glorious, virtually nonstop cruise-ship buffets, I dreamed of these things for years the way one dreams of Xanadu, Equestria and Never Never Land.
Determined to see this wonder of the world at long last, I booked a stateroom on the Celebrity Solstice. This luxurious 15-deck skyscraper-of-the-sea boasts a solarium, spa, grand theater, gym, two pools, double-decker multi-language library, balcony bathtubs and a vast manicured lawn made of real grass. It also has 10 restaurants, including its buffet: the Oceanview Café.
It was all I had hoped for, open continuously from 6 a.m. to 1 a.m., lavish and seriously international, including not only a taco bar but delicious curries, chutney, raita, Chinese jook, braided challah and right there, big as life, blood sausage:
It was in the buffet's "English breakfast" section, positioned appropriately alongside baked beans. Passengers helped themselves eagerly to the dark slices -- dark because blood sausage is literally made from animal blood, and so dark that Brits call blood sausage "black pudding," just as they call a lot of things pudding that Americans would never consider pudding.
It got me pondering this love-it-or-hate-it meat product, which is loved (and hated) in many different forms all over the world, from the French boudin noir (celebrated annually by a prestigious BN cookoff in Normandy, hosted by La Confrerie des Chevaliers du Goute Boudin, a.k.a. the solemn Knights of the Black Pudding) to Korean soondae (sometimes spelled "sundae," with hilarious results) to Latin American morcilla and German blutwurst and beyond. In each variety, sausage casings are stuffed with blood and local additions -- such as oats in England, rice in Spain and cellophane noodles in Asia.
On the one hand, yuck. On the other, who could resist the magico-paleo-primality of devouring a fellow creature's life essence? If not to gulp it raw, then to civilize this orgiastic estasy ever so slightly by encasing the blood and boiling it?
And if you're committed to using the whole animal, you'd be a total hypocrite if you threw away protein- and mineral-rich gallons of hemoglobin just because it's scary and streams out of wounds and signifies injury and death and looks like something in an accident or horror film. I mean, if you're already into liver. And trotters. And ears. Why not go hemo?
Mariam Bulin-Diarra, a marketing executive at San Francisco's Chez Papa and Chez Maman restaurants, told me she grew up in Paris eating boudin noir in the French-Antillean style -- pigs' blood augmented with bread, thyme and allspice -- that was treasured by her parents and grandparents who came from Guadeloupe.
"I like the taste, that special spiciness," Bulin-Diarra said. "I like the mixture of bread and blood. It's delicious.
"I'm not scared of the idea that it's made of blood. Having grown up with it, I never thought anything was strange about it -- just as, for French people who grow up eating snails, eating snails seems normal."
Antillean boudin noir is unique in that "while you can slice Belgian and French boudin noir, which is drier, our kind you cannot cut. You cannot chew the casing," so it is slit, then the filling is sucked out.
"It's completely different from anything you'd find on the Continent. I really miss it," she sighed.
Full disclosure: I was served fresh blood sausage one day by a very kindly family in Belgium. Slicing it neatly and chewing it, I felt that I was eating scabs. I spent the next 12 years as a vegetarian.
A truly ancient dish, blood sausage is mentioned in The Odyssey: A troubled and sleepless Odysseus "lay tossing this way and that . as when a man beside a great fire has filled a sausage with fat and blood and turns it this way and that and is very eager to get it quickly roasted." A recipe in the ancient Roman cookbook known as Apicius calls for hard-boiled egg yolks, pine kernels, onion, leek, wine, fermented fish sauce, pepper and blood to be placed in a pig's intestine and boiled. The consumption of all blood is prohibited in Leviticus 17:10, in which God warns that He will "set my face against that soul that eateth blood, and will cut him off from among his people."
These days we are seeing a blood-sausage renaissance as this dividend of the whole-animal trend is showing up on chic restaurant menus and being embraced by a new generation of offal eaters. Here are some fascinating examples:
1. Bloedworst Wafel met Appeltjes -- Belgian waffle stuffed with blood sausage, served with caramelized apple, green apple sauce, vincotto cream and additional blood sausage on the side, created by Chef Bart Vandaele and offered at B Too in Washington DC:
2. House-made blood sausage served with fertile egg, Brie and jalapeño salsa on a crostini by Chef Ricardo Zarate at Mo-Chica, a Peruvian comfort-food haven in Los Angeles.
3. Black pudding with kumquat, parsley root, tangerine and sea scallops -- created by James Beard Award-nominated Chef Andrew Zimmerman and served at Sepia in Chicago.
"I like working with blood because it offers a distinct minerality and earthy depth that is unique," Zimmerman explains. "There is the added bonus of taking an ingredient that people often recoil from, if not at least shy away from, and turning it into something delicious.
"As far as the scallop and blood pudding dish goes: The generously spiced and earthy blood pudding offers a dark, rich counterpoint to the sweetness of the seared scallop."
5. Grilled house-made morcilla, salsa maro, pea-pod purée and fried potato -- created by Chef Jeremy Fox and served at Rustic Canyon in Santa Monica, CA.
6. Boudin noir served with mashed potatoes, spinach, Port-wine sauce and caramelized apples -- also created by Chef Bart Vandaele and served at Belga Café in Washington DC.
7. Soondae dduk bok gi -- Korean-style blood sausage with chewy rice cakes in gravy, served at Seoul Soondae in Artesia, CA.
8. Black pudding served as part of a full Irish breakfast with eggs, rashers, mushrooms, tomatoes and pan-fried potato bread at Fado Irish Pub in Atlanta.
9. Morcilla -- offered as a four-ounce side dish and included on the Asado Mixto (mixed meat) platter along with chorizo, flap loin, short rib, potatoes, and shishito peppers at Lolinda, an Argentine-style steakhouse in San Francisco.
10. Polish-style blood sausage, grilled and served with sautéed cabbage and onions at Karczma in Brooklyn.
But what to drink with these unkosher, coagulated creations? In the French Antilles, boudin noir is traditionally served with ti' punch, a cocktail comprising rhum agricole, cane syrup and limes. I asked Shawn Vergara, proprietor of San Francisco's Blackbird Bar, for more ideas. A big blood-sausage fan, he suggested pairing it with a cocktail called the Blood and Sand, which comprises Scotch, Rosso Vermouth, Cherry Heering and orange juice.
"The base spirit would be Balvenie Double Wood 12-Year-Old Whiskey. I would describe it as such: vanilla, sherry and maple with hints of peat and dried stone fruit," Vergara explained. "The fruitiness in the Cherry Heering and the citrus in the orange juice would help to cleanse the palate without the cocktail being lost to the richness of the sausage.
"The smokiness of the peat in the Scotch would pair up really well with the flavors of the grilled meat. They are both very big in flavor and would hold up to each bite and sip."
That could be a bloody good match.
Buffet blood sausage and challah photographs by Anneli Rufus. Red cocktail photograph by Kristan Lawson. Scallops and blood sausage photograph courtesy of Sepia. Bloedworst Wafel photograph courtesy of B Too. All images used with permission.
Klobasnek (Sausage Kolaches)
IF YOU MEET A CZECH TEXAN, he or she will politely inform you it's incorrect to use the term sausage kolache when referring to a sausage-stuffed kolache. When you scrunch up your face with confusion, the person will then kindly explain that the correct term for this savory pastry is klobasnek. But wait, let's back up here for a minute. If you're not familiar with a kolache, then you may be wondering what the heck I'm talking about. Allow me to explain.
A kolache is a sweetened yeast roll that's been stuffed with a fruit, cream cheese, or a poppy seed filling. The roll is either square or round, and there's a well in the center to contain the filling. With a klobasnek, the dough is wrapped entirely around the filling, and the only way you can tell what's inside is to take that first bite. You find these pastries all over Texas, though they were first introduced in Central Texan Czech communities, such as the small towns of West and Caldwell.
While the origin of the term klobasnek for the sausage-stuffed version is a little vague, The Village Bakery in downtown West has claimed provenance for the term. What's interesting, however, is that these Czech pastries are more associated with Southeast Texas than with Central Texas.
The two pastries are different things, but some people still insist on calling them sausage kolaches. This doesn't bother me, but I can see how it could upset some linguistic purists. No matter what you call them, however, they are good. I like to eat them for breakfast, warm from the oven when the cheese is still melted and the sausage juicy with a snap. Though they are still good a few hours later at room temperature and can easily be reheated, too.
I made this yesterday, and it was fabulous! I read some of the reviews, so I added a bit more garlic than in the recipe, and I used a big fennel (as I love that flavor). I just read a review complaining about clam juice, but I simplified and used Organic Fish boullion cubes to make my fish stock, and cooked it all a bit longer to draw out the flavors. I added thinly sliced carrots and some pakchoy stems to give it more vegetables, and used frozen inexpensive white fish and a piece of cod, in addition to raw frozen shrimp, peeled (to make my life easier and less expensive). I did make the Rouille (used some high quality sourdough bread and some fresh chili instead of cayenne) and this really added some extra punch as well. My husband said it's the best food he's had in days - and we just came back from a weekend where we ate out for 3 days! In short, be willing to improvise, use the fish that's easily available, it's really okay to use fish boullion cubes! and it still comes out delectible!
The problem with the recipe is the cost of clam juice. And who in this world has the time to ferret out fish bones from a friendly source and time to make the quantity of stock called for. It's unrealistic. Hello!
Made this for birthday dinner for six and it was a hit. I had served the same group Cioppino at Xmas and now we wanted a fish stew with less tomatoes. Small changes I increased the garlic to 6 cloves and added 1 cup of white wine to deglaze the sautéed vegetables and then reduced the wine by 1/3 before adding the other ingredients. Since we wanted less tomatoes I added only a half can, I'm looking forward to making this with fresh tomatoes in the summer. I used 6 cups of fish stock from Whole Paycheck. And I did serve it with the baguette and rouille in the bottom of the bowl. For seafood per person: 3 mussels, 3 clams, 6 jumbo shrimp, 1/2 fish fillet (snapper was the freshest at the market and 1/3 cracked crab. I cook each type of seafood separately removing it as it is done. This is a little more work but when I'm using quality seafood I don't want to take the chance of having it turn out rubbery and overcooked. Then Just ladle over each bowl the hot broth and parsley. Wonderful !
This was perfect answer for using odds and ends of fish and shrimp from the freezer. I used a bottle of clam juice and increased the volume with a container of vegetable broth. Appreciated the tips to use more garlic and make the rouille (an easy recipe from this site). Next time I hope I have more fish variety and the fennel (but fennel seed plus sliced celery worked okay).
Made this for my first attempt at bouillabaisse. It was a huge hit for my Dad's birthday and so easy to make. I took the advise of previous cooks and made the Rouille also. A definite must, brought out so much flavor! I wasn't sure how much a "pinch" of saffron would be so I think I was pretty generous but it paid off. Definitely a keeper!
Fabulous and easy. I made this with what was on sale and available at my local Whole Foods including swordfish, salmon and littleneck clams. I used good quality purchased fish stock and vegetable stock, and quality canned tomatoes and Spanish saffron from penzeys.com. It turned out wonderful with just a pinch of sea salt and a few grinds of pepper at the end. Really didn't need a lot of tweaking. I would definitely make it again. Total keeper.
Great Recipe! I made it for 6 including two bouillabaisse "snobs" and they thought it was fantastic! Most of the recipes called for making stock from fish heads or fish bones - forget that!! I recommend adding a lot more garlic - I used 4 cloves and it could have handled more. The rouille is a must and gave it great flavor and a little 'kick'. I used 1 carton of seafood stock and 1 carton of vegetable stock, but took care to taste and adjust seasoning at the end. Easy and outstanding!
This recipe is a feast for the eyes, nose, and taste buds! I only used cod and prawns, and replaced the seafood stock with vegetable bouillon cubes. I topped it with a hearty bread and homemade rouille (which was also fantastic). My husband was very impressed, and we both enjoyed the dish thoroughly.
very simple and delicious. used canned crab stock from the chinese market -- seafood stock is actually pretty difficult to find in regular supermarkets. came out wonderful anyway.
Very good for my taste.. Might be a little fishy for some. Would recommend using half seafood stock and half chicken stock.. Also added some cajun season for some jazz..
de-li-cious. i will make this again & again & again! if your soup comes out bland, it's your own fault. soups are the easiest thing to taste & adjust not to mention a touch of salt can bring out so much flavor. it also helps to season the seafood before adding it to the soup. you must add more garlic. i did 5 gigantic cloves i love the stuff. i also double the tomatoes & used diced instead of whole it just made more sense. a little red pepper gives a nice kick. i cooked soup for 10 min instead of 20 (i didn't have much clam juice), i still made 6 servings and it was full of flavor. can't wait for the left overs tomorrow!!
This recipe came out beautiful to the eye, incredibly aromatic, and was absolutely delicious! I used wild caught Halibut, Scallops, and Jumbo shrimp. I couldn't imagine this dish without the saffron, and yes by all means soak it in the orange juice. The orange I used to grate for zest I also squeezed for the juice. I added about a cup and a half of a nice French Sauvignon Blanc at the beginning for some extra flavor, I highly recommend. Whole Foods has amazing fish stock, just ask at the fish department. Along side I baked parmesan garlic bread on a half loaf of sourdough bread. Was an amazing meal! Enjoy.
I made this recipe last night with tilapia and frozen shrimp. it was super easy to make, and really delicious, even with the frozen seafood! I will definitely make it again!
This is a good starter recipe, but turned out blander than I would've liked. Next time, I'll use much more garlic, fresh basil, and red pepper flakes.
Made this for dinner tonight - an absolute hit!! Had a few changes since fennel was outrageously expensive, but overall an easy recipe that should be repeated multiple times!
I wasn't very impressed. It's easy to make, but it wasn't that great. I made the rouille too and that made it a little more exciting.
delicious, both myself & my husband loved it (even if he is more of a "meat" guy). Made just as written, using 250gm cod, 8 shrimp (16-20 size) and 6 sea scallops. very filling! Compared with other similar recipes on this site, this wouldn't be my favorite. prefer the others that don't include tomatoes (as does my husb). Still, makes a lovely and healthy dinner.
Was concerned about the fennel originally, but it added to the dish. It was a bit bland but perked up nicely with the addition of some spices, including a seafood blend featuring dried lemon peel, green peppercorns, and some additional salt and pepper. Used a generous portion of saffron to positive effect. Will definitely be making this "easy" version of this complex soup again.
Very tasty and easy. Added red pepper flakes for a little kick.
This hasn't been reviewed much at all - how does it become Most popular??
You might have seen monkfish on a restaurant menu before. Its tail meat is commonly used in French cuisine, and other parts of the fish are consumed in different regions of the world. For example, its liver is sometimes used in Japanese hand rolls and its liver and cheeks are pan-fried in certain Spanish dishes. Monkfish are typically fished in the Northwest Atlantic Ocean think back to middle school science class, and you might recall that monkfish is an enormous bottom dwelling fish that’s known for its large head and mouth filled with spiny teeth.
Monkfish is known for its tight, meaty white flesh that is often compared to lobster meat. It’s not only similar to lobster in texture, but also in flavor. It has a mild, sweet flavor without a trace of fishiness. The versatile fish can be prepared using almost any cooking method.
- 1 cup plus 1 tablespoon (250ml) canola or vegetable oil, divided
- 6 boneless, skinless chicken thighs (about 2 1/4 pounds 1kg total)
- Kosher salt
- 1 1/2 pounds Cajun-style andouille sausage (680g about 8 links), sliced crosswise 1/2 inch thick
- 1 cup all-purpose flour (4 1/2 ounces 130g)
- 2 large yellow onions (about 12 ounces 340g each), cut into 1/4-inch dice
- 2 green bell peppers (about 7 ounces 200g each), cut into 1/4-inch dice
- 4 large celery ribs (9 ounces 260g total), cut into 1/4-inch dice
- 8 medium cloves garlic, minced
- 1/4 teaspoon cayenne pepper
- Freshly ground black pepper
- 1 1/2 quarts (1.4L) homemade brown or white chicken stock or store-bought low-sodium chicken stock
- 2 dried bay leaves
- 2 large sprigs fresh thyme
- 1 pound (450g) fresh okra, caps trimmed, pods cut crosswise 1/2 inch thick (optional see note)
- 1/2 teaspoon filé powder, plus more as needed for serving (optional see note)
- Warm rice, thinly sliced scallions, and hot sauce, for serving
- 1 3 ounce bag shrimp or crab boil
- 3 tablespoons Old Bay Seasoning
- 2 ¼ &ndash 3 pounds small new potatoes
- 4 &ndash 5 corn, husked and cut in 1-1/2- to 3-inch pieces
- 1 &ndash 2 pound spicy smoked link sausage (kielbasa or andouille), diagonally sliced in 1-inch pieces
- 3 &ndash 4 pounds medium to large unpeeled shrimp (preferably heads on)
- 3 &ndash 4 lemons, halved
- Snipped fresh Italian (flat-leaf) parsley
- Garlic Mayonnaise and Cocktail Sauce (see recipe)
In a 12- to 16-quart pot bring 2 gallons water to boiling. Add shrimp or crab boil and Old Bay Seasoning reduce heat. Simmer, uncovered, 10 minutes. Add potatoes, a few at a time, allowing water to continue simmering. Simmer 7 to 10 minutes, until nearly tender. Add corn simmer, uncovered, 5 minutes. Add sausage and shrimp. Simmer 3 to 5 minutes, until shrimp are opaque (do not overcook shrimp) and sausage is heated through drain.
Transfer to large platter. Add lemon halves and sprinkle parsley. Serve hot or within 1 hour of cooking. Pass Garlic Mayonnaise and Cocktail Sauce. Makes 6 to 8 servings.
Shrimp boil or crab boil (a common brand is Zatarain's) can be found in your grocery store's spice aisle in a bag or bottle. If you can't find the spice blend, you can sub additional Old Bay Seasoning.
Nutrition Facts (Shrimp and Sausage Boil)
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Easy Family-Friendly Mains
Shake up your dinnertime routine with these crowd-pleasing picks.
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Crispy Sheet Pan Gnocchi with Sausage and Peppers
Broil ( instead of boil) gnocchi in this quick sheet pan dinner. Peppers, onions, tomatoes and sausage are the perfect base for petite potato dumplings, crusted with Parmesan .
Pesto Chicken Skillet Supper
This speedy dinner packs so much flavor. The natural sweetness of c orn and tomatoes is balanced with savory basil pesto. F reshly grated Parmesan adds the perfect pop of saltiness.
Chicken and Dumplings
Rachael uses convenient items, like store-bought chicken stock and biscuit mix, to whip up a comforting dish that&rsquos ready to eat in less than an hour.
This pulled pork dish is sure to be a hit with the entire family. To give your pork shoulder a beautifully smoky flavor, rub it on all sides with chili powder.
Shortcut Chicken Enchiladas
This dish whips store-bought rotisserie chicken, salsa and beans into a quick enchilada bake that is ready in less than an hour. It's a great use for that leftover half of a chicken, but if you have a whole chicken, you can easily double the recipe to make 8 to 12 servings.
Broccoli with Bow Ties and Peas
Sheet-Pan Glazed Meat Loaf
Cooking meatloaf in a sheet pan cuts down the cooking time dramatically, making this a perfect weeknight dinner. Shaping it thin and flat ensures that you get enough sticky-sweet glaze in every bite.
Sausage and Broccolini Pizza Pockets
The recipe for weeknight dinner success? Pizza pockets, stuffed with sweet Italian sausage and three different cheeses.
Beef and Cannellini Bean Minestrone
This delicious, hearty cauliflower parm doesn't skimp on the flavor and will satisfy everyone, from vegetarians to the most die-hard carnivore.
Round and Round Pasta
Sheet Pan Caprese Chicken
This one-sheet wonder is ready in under an hour &mdash and won&rsquot leave your sink full of dirty dishes!
Venetian Rolled Pizza
Chicken Fajita Pasta
Creamy, crunchy, and perfectly seasoned, this fajita-inspired skillet pasta makes a quick and easy dinner any night of the week.
Egg Foo Young
Pierogi and Squash Stew
You know the stash of pierogies in your freezer? Use them to squash your hunger when you make this s a tisfying, crave-worthy meal.
Instant Pot Cheesy Pasta and Chicken
Classic dishes, like macaroni and cheese, are a great base to sneak in extra veggies and meats. This dish calls for fresh broccoli and chicken breast, plus two types of cheese and plenty of pasta.
You just can't go wrong with roast chicken. To make this herby version, stuff yours with thyme, rosemary, garlic, shallots, bay leaves and lemon wedges.
Corn and Cheese Chowder
Bean, Cauliflower and Cheese Burritos
Make Marcela Valladolid's cheesy burritos part of your family's weekly dinner rotation. Purple cauliflower introduces great color to the dish, and her quick recipe for Chorizo Refried Beans will transform any basic burrito into an irresistible, meaty treat.
Spanish Shrimp and Rice
Shrimp is an excellent choice when you don&rsquot have a lot of time to cook: it&rsquos versatile, crowd-pleasing, and ready in a flash.