From the Chef: Seafood Steam Pot with Sausage

Steam_Pot_Setting

By Mark Marques

I see a lot of commercials for dishes you can easily make at home! This Seafood dish will be far less expensive and will stretch your food dollars for those special occasions or a Sunday dinner with the family.

This recipe is a truly delicious and a fun dish to make. It combines the spiciness of Hot Italian Sausage and Old Bay Seasoning with the briny freshness of the sea. This take on the classic New England Steam Pot is a hearty way to feed a great group of friends or family!

Have some crusty bread and creamy butter on the side to soak up the decadent and spicy broth that comes with this dish!

This recipe will easily be a hit for you seafood lovers here in the Desert, or world wide, without breaking the bank! And as always, if you have any questions, please write to me in care of The Las Vegas Informer.

So tie on a Bib, Grab a Cold Beer and Enjoy!

(As with all recipes, completely read through it first and gather all of your ingredients prior to starting.)

Ingredients:

  • 1 Pound Deveined Shrimp (21-25 in size) (Shell-On adds a lot of flavor)
  • 1 Pound Halibut, Cod or Tilapia cut into 2 inch chunks
  • 2 Pounds (4 Links) Hot Italian Sausage Diced into 2 inch pieces
  • 1 Medium Yellow Onion Large Dice
  • 2 Ears Corn, Shucked, cut into 2 inch pieces
  • 3 Celery Sticks Large Dice
  • 2 Pounds Small Red Skin or Yukon Gold Potatoes cut into equal size large chunks about 1 ½ to 2 inch pieces
  • ½ Stick Butter melted
  • ¼ Cup Old Bay Seasoning
  • 2 Cups Water
  • 1 Bottle of Beer (or add one additional cup of water)
  • 2 Tbsp. Vegetable Oil

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Directions:

In a large stock pot over med-high heat, place oil and sausage pieces in pot and start to brown, add onions and celery. Brown sausage until almost done.

Add Old Bay, Potatoes, Corn and butter, stir together to mix in spices over all the veggies and sausage.

Add in water and beer (if using beer), cover and bring to a boil. Cook until potatoes are fork tender, about 15-20 minutes. Reduce heat to low and add in Shrimp.

Cook for 5-8 minutes.

Turn off heat and add fish. Stir in fish once, but let sit. Remaining heat will cook fish. You can also add clams and mussels when adding Shrimp if you like. Be sure to clean shells prior to adding to the pot.

Serve with a nice tossed salad, some crusty Italian bread and a Cold Dark Beer or wine like a Merlot, a Zinfandel or your favorite crisp blended wine. Recipe serves 4-6 people.

Mark Marques is a graduate of the New York Restaurant School in New York City. He graduated with Top Honors. Mark has several years of experience in the Restaurant industry starting when he was kid working at his parent’s Italian Restaurant, Ducci’s, in Colorado. After serving in the US Navy, Mark attended culinary school and went onto work in some of the busiest eateries in the New York City, including in the Lincoln Building, the Empire State Building, Times Square,  the South Street Seaport and Pier 17. Mark has also run restaurants for Club Med as well in his current city of Las Vegas.  Please feel free to contact Mark at this newspaper with any questions concerning food, liquor, beer, wines, and cooking tips.

 

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