SEAFOOD CREOLE with ITALIAN SAUSAGE

CAJUN-CREOLEBrown 2-3  Italian spicy sausages with onions, peppers, garlic, pepper chere and no salt.

Dice 2-3 large Idaho Potatoes unpeeled, throw in microwave for about 8 min on high with a little water and then drain.

Stock pot:  Add in a can of pickled sweet baby corns, one can of seasoned pinto & black beans, one can of diced tomatoes with chilis, and the sausage & vegetable mix.  Let simmer for about 12 min on med/high.  Add in Tuna, Halibut filets (approx. 2 small sizes) and 2 Whiting Filets.  Add in 4 teaspoons (2 each of the Harissa hot extra virgin olive oil & Tuscan); one can of clams in its own brine with a full cup of “Oriental Seafood Mix” in the frozen section of your local grocer (usually contains: shrimp octopus, squid ring , & mussel meat).

Add in 1 cup of spicy V-8 Juice and two full table spoons of mild Caribbean jerk paste (mild is generally not so mild but  hot!!!) & 2 teaspoons of our Italian herb blend or your own herbs.

Let all simmer for about 30 more minutes on low.  Turn off and remove from heat to thicken.  Either plate over rice, chick peas or eat as a soup.

Enjoy!!!!   35-40 min.

 

A LITTLE BIT OF HISTORY:  The Spanish, Italian, and Canarian influences on Creole cuisine were in the heat of the peppers, the wide usage of citrus juice marinades, the supreme importance of rice, and the introduction of beans. The Spaniards and the Italians also used tomatoes extensively, which had not been a frequent ingredient in the earlier French era. Pasta and tomato sauces arrived during the period when New Orleans was a popular destination for Italian settlers (roughly, 1815 to 1925). Many of them became grocers, bakers, cheese makers and orchard farmers, and so influenced the Creole cuisine in New Orleans and its suburbs. The African influences which were extensive, came about because many of the servants were African-American, as were many of the cooks in restaurants and cafes. The first French, Spanish and Portuguese Creole cookbooks date back to the era before the Louisiana Purchase. The first Creole cookbook in English was La Cuisine Creole: A Collection of Culinary Recipes, From Leading Chefs and Noted Creole Housewives, Who Have Made New Orleans Famous For Its Cuisine, written by Lafcadio Hearn and published in 1885.