Tuesday, December 21, 2010

Kielbasa and Shrimp Creole

Lots of new things with this recipe (which was taken from a Meijer card), both good and bad.  I got to work with two new things, kielbasa and creole.  Kielbasa is a type of Polish sausage, often packaged in a U shape.  Creole is a type of cuisine that originates from Louisiana, and takes concepts from French, Portugese, Spanish, African, and Native American cuisine.  Unfortunately for me, it's also known for being spicy.  Knowing this, I went light on the spicy spices the recipe called for.

The majority of the ingredients (kielbasa, onion, green bell pepper, celery, and spices), are cooked for 4 minutes, then I added the tomatoes, and brought the mixture to a boil.  I added the shrimp, and let it cook in the sauces, then served it over rice.  Nice and simple and sweet.

Except it wasn't sweet, it was still freakin' hot.  

My issue with spicy food is that I can't actually taste the food I'm eating, because my tongue is being burnt off.  I know I could get my senses used to the heat, but I don't care to spend the time on that, also considering spicy doesn't sit well with my stomach.  Anyways, I imagine if I could actually taste this dish it would be delicious.  I'm planning on retrying the dish without any spicy spices.


  1. I'm not sure I could handle the creole seasonings either. The thought of blackened catfish is just not appealing to me...of course I don't eat anything that swims so...

  2. You don't eat fish because you don't like it, or because you haven't tried it?

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