Mussel and Shrimp Cook Off

It is about time to have a Crawfish boil again. It is high season right now. The spices one can buy are really spicy. While I like spicy, they are a bit to spicy for me. I also do not have a Crawfish right now.
So a mix of shrimps and mussels will have to do it.
 
I used
  • 3/4 lbs of deveined and cleaned shrimps
  • 1 lbs of mussels (any kind is fine)
  • 1 pack Eckrich Turkey Sausage sliced
  • 1 1 large onion coarsely chopped
  • 1 pack of frozen corn kernels
  •  4 medium potatoes, chopped into bite size pieces (peeled or unpeeled is fine)
  • 1 cup low sodium beef broth (optional, add 1 cup to water if you dont have this)
  • 4 cups of water
  • 3 tsp Maggie Tomato bullion
  • 1 tbsp veggie oil
  • 1 tbsp of margarine
In a big pot, melt the veggie oil and the margarine. Add the onions and the sausage and cook for about 7-10 minutes. There should be some color on the sausage slices and the onions should be translucent. But the mussels and the shrimp add everything else, bring to a boil and simmer until the potatoes are to you liking.
Turn down the heat to lowest low, add the mussels and after 2 more minutes add the shrimps. Turn off the heat. After 4 minutes, start serving. Make sure all the mussels and shrimps are getting served first time around.
The stew has the flavor you want, but the left over mussels and shrimp will be chewy. 
-Mahlzeit-


 

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