Kielbasa and Crab

[Amy Huggins]

I miss the Polish culture. Growing up in Michigan we bowled and we polka'd and we added -ski to our last names in envy. At holiday time we ate sausages.

Happy Holidays! Dad just arrived with 10 lbs of Polish kielbasa sausage from Stanley's Market in Polishtown Toledo, Ohio - yum!

I have some steaming in beer right now and I also have a pound of local jumbo lump crabmeat...

wonder what will happen?!!?? I am thinking mustard...

Where would you take this? I'll let you know what happens.

[Lynne Foster]

Sausage and seafood is a classical combo in many parts of the world but I have never seen it with crab. I am slow getting to this so I wonder what you did and how it worked out. Did you use mustard in a sauce?

Shrimp and clams are what I generally mix with sausage and ham, taking my cue from the coasts of Portugal and Spain. Use chorizo and serrano ham with lots of onion, pepillo peppers, garlic and fresh thyme in a tomato sauce that simmers until it is thick and toothy. Then add seafood.

[Amy Huggins]

The mustard was key. I ended up making a 2 mustard cream sauce which brought the simple sauteed jumbo lump and kielbasa together. It was yummy! Definitely a what-is-in-the-fridge happy surprise. Dad and John loved it - a big bonus!!