Sausage, Seafood & Yellow Saffron Rice

Sausage, Seafood & Yellow Saffron Rice | 1 Comment
From Sausage, Seafood & Yellow Rice, Aired on Wed 12/24
Chef Jeff Henderson,
Instructions

Method

-      Heat grapeseed oil in cast iron skillet over medium heat

-      Add onion, celery, jalapeno, green bell pepper and garlic to skillet, and stir

-      Add oregano and smoked turkey sausage to skillet; cook until sausage is browned

-      Once sausage is browned, add shellfish and white wine to skillet.

-      Stir in butter and parsley

-      Stir in chicken stock

-      Bring skillet to a simmer and cook for 5 to 7 minutes until shellfish open

-      Add shrimp to skillet, pushing them to the bottom of the skillet to ensure they cook through

-      Season with salt, pepper and Cajun seasoning to taste

-      Add bay scallops, and cook for an additional 1 to 2 minutes until seafood is cooked through

-      Stir in tomatoes, and remove from heat

-      Serve over yellow saffron rice

 

 

 

Ingredients
  • 1 cup shrimp
  • 1 cup bay scallops
  • 1 cup halved cherry tomatoes
  • 4 ounces mussels
  • 4 ounces clams
  • ½ cup white wine
  • 1/3 cup celery
  • 1/3 cup diced onion
  • 1/3 cup bell pepper
  • 1/3 cup low sodium chicken stock
  • 2 links of smoked turkey sausage, chopped
  • 3 tablespoons of oregano
  • 3 tablespoons of grapeseed oil
  • 2 tablespoons butter
  • 2 tablespoons parsley
  • 2 tablespoons diced jalapeno
  • 1 tablespoon minced garlic
  • Salt, pepper and Cajun seasoning to taste

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