Petah’s Cajun Sausage Dish
Petah's Cajun Sausage Dish
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This comes from a good friend and is made with what he had on hand at the time, I will say he nailed this, it sounds delicious. On my to cook list. I will adjust the prep and cooking times when I make this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Petah's Cajun Sausage Dish
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This comes from a good friend and is made with what he had on hand at the time, I will say he nailed this, it sounds delicious. On my to cook list. I will adjust the prep and cooking times when I make this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Slice the sausages on an angle, about 1/4 inch thick slices. Heat a splash of olive oil in a large non stick pan and cook the sausage until nicely browned. Remove from the pan and set aside.
  2. Same pan, heat a little more olive oil then add the onion, peppers, and garlic. Season with salt, pepper, and Cajun seasoning to taste, and cook until the veggies are just soft.
  3. Add the stock to the pan and bring to a boil.
  4. Add the sausage and diced tomatoes, stir occasionally until it returns to a low boil.
  5. Add the shrimp and simmer until they turn pink then remove from heat.
  6. Serve over rice or with a baguette. Enjoy.
Recipe Notes

I will say Fair cost for now until I can locate that particular sausage or a suitable substitute.

Shortcut: Cajun Seasoning.

Variant: 1. Use Creole seasoning in place of the Cajun seasoning.

Recipe and photo provided by good friend, Petah Wheetstraw.
United States.

Squid & Shrimp Stuffed Squid
Squid & Shrimp Stuffed Squid
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Votes: 1
Rating: 5
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Yep, everyone calls squid "calamari" however I call it squid. This recipe is easy, and well worth it. I made this on 10 May 2016, and this is really good! Recipe updated and my comments are listed below. This is now added to the go to recipes. Lot of options here! Photos shown are my own. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
3-6 servings 30 minutes
Cook Time
30 minutes
Servings Prep Time
3-6 servings 30 minutes
Cook Time
30 minutes
Squid & Shrimp Stuffed Squid
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Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Yep, everyone calls squid "calamari" however I call it squid. This recipe is easy, and well worth it. I made this on 10 May 2016, and this is really good! Recipe updated and my comments are listed below. This is now added to the go to recipes. Lot of options here! Photos shown are my own. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
3-6 servings 30 minutes
Cook Time
30 minutes
Servings Prep Time
3-6 servings 30 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Clean your squid, there is a Tip on this site for how to do this if you are not sure. Remove the skin, pull out the clear bone, and turn inside out to thoroughly clean the inside, then turn right side out, place the bodies on a plate and put in the fridge. Cut the tentacles off in front of the beak, discard the head. Photo shows the squid cleaned, I used 4 squid.
  2. Heat your oven to 190 C and get out a 8x11 or 9x13 backing dish. glass would be perfect.
  3. Dice the the tentacles and the shrimp (remember to remove the tails), place this in the bowl with the diced tomatoes, zest, ginger, parsley, and pepper. Mix well.
  4. Heat the olive oil in a medium pan over medium heat, add the onions and salt and cook until the onions turn translucent, about 1 to 2 minutes, do not brown them, add the garlic and continue to cook for another minute. Remove from heat and put this into a medium mixing bowl and set aside to cool.
  5. Once the onions and garlic are cool, add to the squid, shrimp mixture and mix well. Photo shows the stuffing mixed.
  6. Using either a long ice tea spoon or a bag with a corner cut off, fill each squid with the mixture, do not over stuff them.
  7. Place each filled squid in the baking dish.
  8. Once all are filled, cover with tomato sauce of your choice (can be home made sauce or canned spaghetti sauce). Sprinkle with Parmesan cheese if desired.
  9. Cover with foil and bake for 30 minutes. Photo shows foil removed after baking.
  10. Serve over pasta of your choice.
Recipe Notes

I bought 6 squid (about 7-8 inches long) for 60 Baht. A can of tomato sauce will be about 55 Baht, a can of paste will cost 17 Baht and you can make the sauce. Everything else is minimal.

Using the cost for squid and canned sauce, the cost for 3 servings is $1.12 per meal. If using home made sauce, the cost for 3 servings is 75 cents per meal. Add a side dish and a salad, you can stretch this to 6 servings, which reduces the cost even more.

Now for the shrimp, do yourself a favor, buy a kilo for use in another recipe, take out 10-15 shrimp for this, cost is minimal, freeze the rest for another dish, problem solved.

Variants: For fillings, ground pork or pork sausage (home made will reduce cost), or ground chicken or chicken sausage (home made will reduce cost), chopped fresh fish, etc.

Shortcut: Tomato Sauce.

Adapted from an internet recipe.