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MINNESOTA JAMBALAYA

What, exactly is Jambalaya? It's a Creole dish native to the Southeastern United States, Louisiana in particular, made of ham, shrimp, crayfish and/or sausage cooked with rice, tomatoes, green peppers, onions and seasonings. In our version we leave out the crayfish (you can add them if you wish), and substitute KEN DAVIS BAR-B-Q-SAUCE for many of the spices.

1 cup KEN DAVIS BAR-B-Q-SAUCE
1 pound raw shrimp, shelled and deveined
1 pound spicy smoked sausage, such as Andouille or Kielbasa
2 tablespoons butter or margarine
1 large onion, chopped
1 large green pepper, seeded and chopped
1 large red pepper, seeded and chopped
1 tablespoon vinegar
1/4 teaspoon cayenne (optional)
2 large tomatoes, chopped
1 cup uncooked long-grain rice
1 cup smoked ham, coarsely chopped
1 can (15 ounces) chicken broth


Measure 2 tablespoons of the KEN DAVIS BAR-B-Q-SAUCE; set aside. Place the shrimp in a 1-gallon sealable plastic bag; pour the remaining barbecue sauce over the shrimp. Seal and refrigerate about 30 minutes.

Brown the sausages in a Dutch oven over medium heat. Remove the sausages, and melt the butter in the same pan. Cook and stir the onions and peppers in the butter until the onions are translucent and tender, 3 to 4 minutes. Stir in the tomatoes, the reserved 2 tablespoons KEN DAVIS BAR-B-Q-SAUCE, the vinegar and cayenne. Cover and simmer 15 minutes.

Slice the sausages, and add them to the pot along with the rice and ham. Stir in the chicken broth. Heat to boiling; reduce heat and simmer, covered, about 20 minutes. Stir in the shrimp, including the marinade, and cook, stirring, until the shrimp is pink, 3 to 5 minutes longer.

8 Servings

FISH FILLETS WITH FRESH TOMATOES

1 tablespoon vegetable oil
1/2 cup chopped onion
1 clove garlic, minced
1/3 cup KEN DAVIS BAR-B-Q-SAUCE
2 medium tomatoes, chopped
2 walleye pike fillets, about 8 ounces each

In a large skillet, cook and stir onion and garlic in oil until tender. Stir in KEN DAVIS BAR-B-Q-SAUCE and tomatoes. Heat to boiling; reduce heat to medium
Cook uncovered 10 minutes. Sprinkle fish with salt and pepper; place fish on top of sauce. Cover and simmer until fish is just opaque, about 6 minutes.

BARBECUED CATFISH

8 large catfish fillets (or other firm fish fillets)
1 cup KEN DAVIS Bold 'n Spicy BAR-B-Q-SAUCE
1 cup orange juice
1/2 cup beer

Place catfish in a one-gallon resealable plastic bag. Add remaining ingredients. Seal bag and refrigerate no longer than 30 minutes. Prepare grill for medium heat. Grill fish on a mesh screen or sheet of foil, basing occasionally with leftover marinade, about 6 minutes.

4 Servings
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