FISH, SAUSAGE & SHRIMP

Fish Recipes — By gulfscapes magazine on March 6, 2008 at 9:00 am

This Spanish approach to sausage and shellfish is similar to a paella, but is really our solution to leftover fish and shellfish with more of a Far Eastern flavor – curry powder is a lot cheaper than saffron too! You won’t find a faster dish. It can be prepared while rice cooks. We like it over warm rice. You can substitute any kind of cooked seafood here.

4 tablespoons (1/2 cube) butter or margarine
1/4 cup flour
1 egg
1-1/2 cups milk
3 tablespoons cheese – cheddar if you must, Monterey Jack if you can
1/2 pound fresh or 1/4 pound canned mushrooms
1/4 teaspoons Spanish or Hungarian paprika
2 teaspoons curry powder, or more to taste
1/2 pound cooked sausage — we like Italian, Boudin or Bratwurst cut in 1/4 inch thick slices.
1/2 pound leftover cooked fish fillets cut into 1/2 inch cubes
1/2 pound cooked shrimp, shelled
salt and pepper to taste
4 cups cooked rice

Melt butter over medium heat, stir in flour to a smooth paste. Mix lightly beaten egg and milk. Stir into flour mix slowly. Add sausage, fish and shrimp. As soon as everything is hot, serve immediately or hold over low heat until rice finishes up.