October is National Seafood Month and while we’re typically a grass-fed meat-loving company, we want to show our friends in the sea a little love. This month, we’ve included two delicious seafood recipes in addition to our usual fare. Celebrate seafood with our Shrimp and Sausage Gumbo and Seared Scallops. If you’re feeling like a landlubber, the Bison Chili or Chili Dogs should do the trick.
- 2 Tbs. olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped (about 3/4” pieces)
- 1 celery rib, sliced (1/2” pieces)
- 2 cloves garlic, minced
- 1/4 tsp. cayenne pepper
- Salt and black pepper, to taste
- 1 lb. Polish pork sausage or Italian pork sausage, cut into 1/2” slices
- 2 Tbs. flour
- 4 cups chicken stock
- 2 sprigs thyme
- 3/4 lb. shrimp, cooked
- 1/4 cup flat-leaf parsley, chopped
Heat the oil in a large pot; add the onion, bell pepper, celery, garlic, cayenne pepper, salt and black pepper. Cook over medium-high heat until the vegetables are tender. Add sausage until lightly browned. Sprinkle meat and vegetables with flour and stir well. Add chicken stock, sprigs of thyme, and shrimp; bring to a simmer. Season with salt, if needed. Allow to simmer for about 15 minutes. Stir in parsley and remove sprigs of thyme immediately before serving.
Pat scallops dry. Add butter and olive oil into a large heavy skillet and heat to medium-high. Sprinkle scallops on both sides with salt and pepper. When butter is melted and hot, add scallops. Be sure that the scallops are not touching each other and that the skillet is not overcrowded. Sear scallops for a couple of minutes on each side until they have a golden crust on the outside and remain translucent on the inside.
- 1 lb. ground bison
- 1/2 cup onion, diced
- 8 oz. dry red beans, cooked according to package
- 28 oz. jarred tomatoes, diced
- 28 oz. tomato sauce
- 1 Tbsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. oregano
- 1 bay leaf
- 1 clove garlic, minced
- 1/2 tsp. celery salt
- Dash ground cinnamon
- Dash ground mustard
- Dash ground black pepper
Brown bison and onion in a large skillet or pot. Add all other ingredients and simmer until flavors are well incorporated, at least 30 minutes.