Seafood gumbo
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Andouille sausage sliced 1-in thick |
| ⅓ | cup | Olive oil |
| 1 | pounds | Okra; stems removed |
| 2 | cups | Diced onion |
| 2 | cups | Chopped green pepper |
| 4 | Garlic cloves; minced | |
| 5 | cups | Chicken stock |
| 3 | cups | Tomatoes, peeled, seeded (diced) |
| 1 | teaspoon | Ground cumin |
| ½ | teaspoon | Cayenne pepper |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | Bay leaf | |
| 1 | pounds | Shrimp, peeled and deveined |
| 12 | ounces | Sea scallops |
| 1 | pounds | Lump crab meat cartilage removed |
| 2 | tablespoons | Chopped parsley |
Directions
Gumbo is one of those dishes which don't really suffer if an ingredient is added or subtracted--so feel free to modify. This specifies andouille (Cajun) sausage, but you could substitute kielbasa or even pepperoni.
IN A LARGE POT, saute the sausage until well-browned. Remove from the pot. Add half the oil to the pot and add the okra. Cook until soft, about 15 minutes. Add the rest of the oil, the onion, green pepper and garlic, and cook 10 minutes more. Add the stock, tomato and spices. Simmer uncovered for 30 minutes. Add the shrimp and scallops and simmer for 5 minutes. Add the crab meat and parsley, simmer 2-to-3 minutes and serve.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK