This Cajun Shrimp and Sausage Skillet is an easy low carb meal made with shrimp, chorizo sausage, bell peppers, kale and is ready in less than 30 minutes!
The combination of Cajun and old bay seasoning provides a wonderful combination of flavors that is sure to tantalize your taste buds.
Quick and easy to prepare too, and is a healthy choice to refuel your body after a long hard day.
Absolutely delicious and healthy stir fry!
This dish can be on the table in less than 20 minutes, I kid you not!
I like to use green and orange bell peppers along with kale to give this dish it’s beautiful vibrant colors, however you can use pretty much any vegetable you have on hand for this dish.
Simply sauté some sausage and shrimp on the side first, then the vegetables separately. Bring everything back together and sauté to combine the flavors for the most delicious skillet dinner.
Can weeknight dinners get any better than this?
Bursting with flavor this skillet is sure to become on of your family’s favorite meals!
Note: You can also add celery, spinach or snow peas and can be served over rice if desired.
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This may be the best Thick New England Clam Chowder recipe you have ever tried.
This is my go to recipe for New England Clam Chowder soup.
It is out of this world delicious!
WHERE DID NEW ENGLAND CLAM CHOWDER ORIGINATE
It is said to have originate in NYC and was introduced by the French, Nova Scotian, or British settlers.
And this here is truly an authentic clam chowder recipe.
I know because this is my favorite soup in the whole wide World.
I will eat this all day everyday if I could.
An when I say my version it’s quick to make, I mean it.
WHAT IS NEW ENGLAND CLAM CHOWDER
It is a milk or cream based clam chowder vs a tomato like another famous chowder called the Manhattan we have all known to love as well.
It is also thicker and made with butter, potatoes, pork in this case bacon, onions and clams.
WHAT DOES NEW ENGLAND CLAM CHOWDER TASTE LIKE
Creamy, thick, sweet and salty.
HOW IS NEW ENGLAND CLAM CHOWDER MADE
It is really easy rather, you are simply adding everything to one pot to cook.
Dicing and chopping will take the majority of the time then let the pot do the rest.
Want to save some time with this soup?
Simply use frozen yet clams, there will be no shucking here.
You can have a huge pot of this soup ready to serve in 30 minutes time.
This soup takes me right back to my childhood, where I used to eat this soup religiously.
I hope you give it a try!
However my family never made it from scratch so I had to settle for the canned stuff.
You know the soup that has way more potatoes than clams?
Oh the things we remember eh!
My parents used to buy those cans for me by caseload because, they knew I would go through a case in less than 2 weeks.
Well looking back I sure was missing out, now I know how to make real clam chowder.
Long gone are the days of eating thick clumpy chowder from a can and having to add extra cream to it to make it creamy.
Clam chowder soup should be creamy and smooth and filled with clams and there juices.
Not thick and clumpy and filled with mainly potatoes.
And please don’t add carrots to it, why do some people do that anyway? it’s so so wrong.
Yes there are some people who still prefer a thicker chowder and that is fine, feel free to omit the vegetable stock of that is you.
But please don’t add canned clams, using fresh or frozen is best.
The trick to making the best clam chowder is using fresh or frozen clams and cooking them for just a few minutes at the end to prevent them from becoming rubbery.
HOW TO MAKE NEW ENGLAND CLAM CHOWDER SOUP
So what are those secret ingredients?
Simply Old Bay Seasoning and some Red Wine Vinegar that we will splash in at the end.
The Red Wine Vinegar will give it that extra oomph and help tie this soup all together.
And clam juice (See below the kind I used for this recipe)
CAN NEW ENGLAND CLAM CHOWDER BE FROZEN
Most defiantly!
I hope you give it a try and if you do I would love to know what you think, just let me know in the comments below.
Keep in mind if you wanting a lower fat clam chowder, you can always use all milk and omit the cream.
I would not recommend that personally but if your on a diet of some kind then by all means, it’s your chowder.
Don’t mistake this clam chowder with any other and definitely not it’s counterpart named the Manhattan clam chowder.
Which is good but made with a tomato stock rather than cream. I now make this soup in big batches so that I can enjoy it over a few days 🙂
What soup is your go to in the colder months?
I am so thrilled you are reading one of my recipes, I appreciate every single one of you! If you made this recipe i’d love to hear how it turned out! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
This Crab Potato Salad is made with imitation crab meat, potatoes, mayo, onions and a few secret spices. So follow along for this unique yet classic recipe that your sure to love.
The kick off to Summer has begun. And you know what that means?
Canada Day is right around the corner as well as BBQ’s and picnics.
And of course getting together more with people in the great outdoors. Yippy!
My Crab Potato salad is not only super unique! It is inexpensive and satisfying meal option for any type of gathering.
This Crab Potato Salad is just like any other Potato Salad except it showcases our Canadian Snow Crab and is so delicious.
You can use real snow crab for this potato salad or imitation crab meat.
Both will work amazing in this recipe, so it really depends on your preference.
This potato salad will leave your guests wanting seconds and most likely asking you for the recipe!
So if you’re looking for a unique summertime potato salad, then why not surprise everyone with this “Amazing Crab Potato Salad”.
Fresh crab works amazing in here, however you can always substitute for imitation crab which we did today and works just as good.
This potato salad has just a hint of sweetness from the snow crab and red peppers, however it has a balance of flavors that also come from the old bay seasoning, salt, pepper and lemon juice.
I came up with this recipe a few years back and have been making every June long weekend every since for the family.
You can choose to add imitation crab meat or real crab.
Did you know that most of the Worlds snow crab comes from our Atlantic Provinces?
Yup it’s true, the best quality snow crab comes from the Gulf of St. Lawrence, and Newfoundland and Labrador
So it is only appropriate that it this potato salad be listed under Canadian cuisine, right?
We hope you enjoy this potato salad as much as we do:)
I am so thrilled you are reading one of my recipes, I appreciate every single one of you! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
This Skillet Lobster Mac and Cheese is such a delicious and comforting meal for two.
I had something similar at a restaurant last year and had to make it for myself. This is sophisticated version of the old fashioned macaroni and cheese that you may be familiar with.
So why not treat yourself and someone special, to a warm bowl of mac and cheese, infused with some grilled lobster.
LOBSTER MAC AND CHEESE RECIPE
Start buy cutting your lobster down the middle and then directly in half so you can remove the meat and use the tales in the dish.
Cook your macaroni according to the instructions, rinse and drain once cooked.
Prepare your White sauce:
On low heat, place your sliced in “half lobsters” with the meat still inside in a cast iron skillet. Allow them to cook for a few minutes on each side, and remove from heat before they are fully cooked and set aside.
Allow the lobster to cool, and remove the meat with your thumbs and set the shells aside (to be cooked later with the pasta)
In the same skillet melt your butter on medium to low heat and slowly add in your flour stirring constantly.
Be careful not to burn your flour, watch to make sure the FLOUR is becoming a light brown color, still continuing to stir constantly. This may take 5 minutes or more. If this is not done properly you will either have under cooked flour or you will burn it.
Once the butter and flour has retched a light brown color, and your sauce has cooled for 5 minutes slowly add in your “COLD” milk and stir till combined. Next, turn down the burner to low heat and add in your thyme, old bay seasoning and nutmeg into the white sauce and whisk it all together for 2 minutes or until fragrant. Then your Worcestershire sauce, some salt and continue stirring for 5 minutes. Time to add in your “Old Shredded Cheddar Cheese” a bit at a time while stirring it over a low heat until the cheese melts into the white sauce. Now add 1/2 tsp of your Dijon Mustard and let it sit to combine.
Baking the Macaroni and Cheese:
Now add your lobster shells to the boiling water and cook your paste, once cooked drain it off (keep the shells for baking in the oven)
And in your pre cooked macaroni to cast iron skillet (add a few drops of water so its not to dry) and toss to coat with the old cheddar cheese and lobster meat. Add salt and pepper if needed, taste as you go.
Now is the time to add in those lobster shells, place around the outside of the skillet (for presentation) and sprinkle your Panko breadcrumbs mixture all over the top and season with salt and pepper, once more.
Bake at 4oo degrees for 20-25 minutes on the middle rack or until golden brown.
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