Seafood gumbo

Yield: 8 servings

Measure 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 \N 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 \N Bay leaf
1 pounds Shrimp, peeled and deveined
12 ounces Sea scallops
1 pounds Lump crab meat cartilage removed
2 tablespoons Chopped parsley

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.


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