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Categories:
olive oil Italian sausage onions chicken stock garlic jalapeno peppers fresh spinach tomatoes oranges lobster red pepper coconut milk salt baguettes
Viewed: 13 - Published at: 5 years agoIngredients
- 10 Tablespoons olive oil
- 10 pounds Italian sausage (4 sweet/6 hot) cut into 1/2 inch slices
- 5 large onions, julienned
- 4 48 ounces cans chicken stock
- 1 garlic head, minced
- 5 jalapeno peppers, thinly sliced
- 5 bags fresh spinach, triple washed and stemmed
- 9 large tomatoes, diced
- 12 oranges, juiced and possibly some orange zest, if you like?
- 20 pounds of lobster, cooked and cut into bite-sized pieces
- crushed red pepper flakes
- 2 cups coconut milk
- salt to taste
- French baguettes, or sourdough for dipping
Method
- In a large pot with a lid over medium heat, add the olive oil. When the oil is hot add onions. Set aside. Brown the sausage. Add onions, sausage, stock, garlic and chilies and bring to boil! Reduce the heat and simmer for 60 minutes.
- Experience dictates that the stock should be done in the early morning for an evening meal. The lobster can be cooked and cleaned the day before, or better yet, head to Sam's Club, which sells bulk cooked and cleaned lobster meat. If the lobster is slightly undercooked it is better for the final product.
- 20 minutes prior to serving bring back to a boil and add the spinach, tomatoes, orange juice. Reduce heat and season with salt and crushed red peppers. Stir in coconut milk and lobster and simmer for 5 minutes.
- Serve with baguette rounds for dipping.
