Cooking From Memory ~ A Recipe Journal


Seafood Gumbo

seafood-gumboIngredients ~

  • 8 ounces Cajun or Kielbasa sausage, cut into ½ inch slices
  • ½ cup olive oil, divided
  • 1 pound okra, stems removed
  • 2 cups onions, diced
  • 1 cup red pepper, diced
  • 1 cup green pepper, diced
  • 4 cloves garlic, minced
  • 5 cups chicken broth
  • 3 cups canned plum tomatoes, drained, slightly crushed
  • 1 teaspoon ground cumin
  • ½ teaspoon cayenne
  • ½ teaspoon each salt and pepper
  • 1 bay leaf
  • 12 ounces scallops
  • 1 pound shrimp, deveined
  • 12 ounces cooked lobster meat
  • 8 ounces lump crab meat
  • ½ cup white wine
  • ¼ cup olive oil
  • 2 Tablespoons parsley, chopped

Method ~ 

Brown the sausage in ¼ cup oil, add okra, sauté’ a bit and add onions, peppers and garlic.  Add broth and tomatoes and spices.  Simmer for 30 minutes or longer.  Sauté the seafood together in white wine and the other ¼ cup of olive oil. Add seafood to the broth and heat through. Serve with sourdough or rye bread or toast.

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