Seafood Gumbo

Name: Seafood Gumbo
Yield: 8 portions
Ingredients: 12 ounces sea scallops; 12 ounces cooked lobster meat; 1 bay leaf; 1 pound large shrimp, peeled and deveined; 2 tablespoons Chopped fresh Italian (flat-leaf) parsley; 8 ounces lump crabmeat, cartilage removed; 5 cups Berta’s Chicken Stock or canned broth; 4 cloves garlic, finely minced; 3 cups drained canned plum tomatoes, slightly crushed; ½ teaspoon cayenne pepper; 1 teaspoon ground cumin; ½ teaspoon freshly ground black pepper; ½ teaspoon salt; 8 ounces kielbasa or Cajun sausage, cut into 1 inch slices; ⅓ cup olive oil; 2 cups diced onions; 1 pound okra, stems removed; 1 cup coarsely chopped green bell pepper; 1 cup coarsely chopped red bell pepper

Preparation info

8
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

In the South, many stew-like dishes that contain tomatoes and sweet peppers are called gumbos, but actually they are Creole dishes. As any authentic gumbo cook will tell you, “if it ain’t got okra, it ain’t gumbo!” That’s the difference. Serve this over white rice.

Ingredients

8 ounces kielbasa or Cajun sausage, cut into 1 inch slices
⅓ cup olive oil
1

Stew
Spicy

Method

In a large pot or dutch oven, sauté the sausage over medium heat until brown, about 15 minutes. Remove it from the pot and set aside.
Add half the oil to the pot. Then add the okra and cook over medium heat until slightly soft, about 15 minutes. Add the remaining oil, onions, bell peppers, and garlic. Stir, and cook 10 minutes.
Add the chicken stock,