Crock Pot Shrimp Boil

 2 lbs large shrimp, peeled and deveined with tails left on

1 1/2 lb small red potatoes, cut up

1 lb smoked Kielbasa, cut into 1 inch pieces

3 ears or corn on the cob, cut into thirds. or 9 small frozen corn

6 garlic cloves, smashed or 3/4 tsp garlic powder

1/4 cup Old Bay seasoning

1 medium lemon, juice and peel

6 cups water

Add ingredients to the crock pot in this order: potatoes, Kielbasa, corn, garlic, Old Bay, lemon juice and rind and water.  Heat on high for 4-5 hours.  

After 4-5 hours, add the 2 lbs large shrimp for 10-15 minutes.  Serve on a tabletop or on plates.  

 

Recipe:  Life with Annie

Polish Casserole

 4 cups uncooked penne pasta 

1 1/2 lb smoked Polish sausage or kielbasa, cut into 1/2 inch slices

2 cans condensed cream of mushroom soup, undiluted

1 jar (16 oz) sauerkraut, rinsed, and well-drained

3 cups shredded Swiss cheese, divided

1 1/3 cup milk

4 green onions, chopped

2 Tbps Dijon mustard

4 garlic cloves, minced

1.  Preheat oven to 350 degrees.

2.  Cook the pasta following the package directions.  Drain when done and place in a large bowl.  With the cooked pasta, add the sausage, soup, sauerkraut, 2 cups cheese, milk, onions, mustard, and garlic, then toss.

3.  Into 2 greased 8-inches square baking dishes, spoon the pasta mixture and sprinkle with the rest of the cheese.  Place in the preheated oven and bake for about 45 to 50 minutes, uncovered, until bubbly and golden brown.

Makes:  2 casseroles (6 servings each)

Smoked Kielbasa Sheet Pan Dinner

 2 lbs smoked Kielbasa Sausage, cut into 3/4 inch slices

5 medium potatoes, scrubbed and cut into 3/4 inch cubes

1 lb fresh green beans

1 large onion, chopped

3 Tbsp olive oil

1 tsp salt

1 tsp pepper

1/2 tsp garlic powder

1/2 tsp smoked paprika

Preheat oven to 400 degrees.  Line a rimmed baking sheet with ti foil or parchment paper.  Add the potatoes, green beans and onion to the sheet pan.  Drizzle with olive oil.  In a small dish, combine the spices and sprinkle evenly over the  veggies.  Roast in the oven for 25 minutes.  Remove from oven and add the sausage.  Bake for another 25-30 minutes or until veggies are tender  Remove from the oven, toss and adjust salt and pepper if needed.  Serve.

Cabbage, Fresh Spinach and Kielbasa

 grapeseed oil

1 onion, chopped

pimentos, diced

kielbasa, cut in 1 inch pieces

1/2 cup chicken broth

cabbage, chopped

garlic, minced

salt and pepper

Mrs. Dash

2-3 cups fresh spinach

Heat skillet and add grapeseed oil.  Saute onions and pimentos and kielbasa.  Stir constantly for 7 minutes and add chicken broth.  Add cabbage on top and turn down heat to medium-low.  Put lid on and check in 10 minutes. Cabbage should be tender but not mushy. Stir.  If needed cook another 10 minutes with the lid on.  Mix.  Add seasonings.  Mix.  Lastly add spinach.  It will wilt down quickly with the lid on.  Serve.

Slow Cooker Kielbasa BItes

2 lbs kielbasa, up to 3

12 oz jar chili sauce

1 cup barbecue sauce (use your favorite)

1 cup grape jelly

2 Tbsp Worcestershire sauce

½ tsp garlic powder

½ tsp onion powder

1. Spray slow cooker with cooking spray.
2. Cut kielbasa into bite size pieces and place in the prepared slow cooker.
3. Combine chili sauce, barbecue sauce, grape jelly, Worcestershire sauce, garlic powder, and onion powder in a bowl and whisk to combine.
4. Pour over kielbasa.
5. Cover an cook on low for 4 to 6 hours or high for 2 to 3 hours or until kielbasa bites are heated through.
6. Served as an appetizer or with rice for dinner.