After hearing someone wonder aloud what that pork sausage was doing in their seafood, I asked myself should they be kept apart?
Do they belong together?
Add to that taste question the fact that many people now might eat fish and vegetables but no meat products.
There is also the cultural (religious) issue of course.
Should chefs use meat products in their fish dishes?
So I went looking.
I first found a Seafood and Sausage Gumbo recipe via Big Oven (‘share your cooking’).
This obvious culprit was chorizo sausage found in this Simple Seafood and Sausage Paella courtesy of My Recipes.
My next find was quite unusual, Alligator and Pork Sausage brought to us by the Cajun Grocer who suggests that with Spring here it is time for a Crawfish Boil.
Louisiana is not alone in marrying them as this Pork and Seafood Fried Rice on Coconut & Lime proves.
Pretty similar a Thai Seafood and Pork Fried Rice dish by The Naked Chef (Group Recipes).
Another creation on Big Oven is a Seafood Stuffed Pork Tenderloin.
Not to forget Fried Wontons (Pork and Scallops) as prepared by Rasa Malaysia who offers this How to Video on Making Wontons (my illustration).
Meiyen in Kuala Lumpur had some Pork and Seafood Noodles in a local eaterie.
My personal feeling, OK in Paella or with Bacon Wrapped Scallops as for the rest especially fish dishes , keep the meat out.
No more pigging!
Related: Saucisson and the Happy Pig…An acquired taste for the French