Seafood Gumbo From the New Basic's Cookbook

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This recipe is a bit labor intensive but well worth it. I made and served it on Christmas Eve 05 and everyone enjoyed it. Also made a "special version" where I modified the ingredients by alternating plum and crushed tomatoes, substituting Italian for Cajun sausages and adding crushed red peppers. It was a smoker in more ways than one. Overall, I was pleased in that I did not have made a roux but rather relied on the okra to do double duty as the vegetable and the thickening agent. After cooking the dish, I threw in a few fresh spinach leaves as a garnish.

1 hours Prep: 15 minutes Cook: 1 hours

598 calories per serving view nutrition facts

1 batch suggest servings

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Ingredients

8	ounces	sausage, cajun-style	or kielbasa, cut in 1 inch slices
1/3	cup	olive oil
1	pound	okra	stems removed, (frozen and thawed okay)
2	cups	onions	diced
1	cup	sweet red bell pepper
4	Cloves	garlic	minced
5	cups	chicken broth
3	cups	italian plum (roma) tomatoes	whole, canned, drained, slightly crushed
1	teaspoon	cumin	ground
1/2	teaspoon	cayenne pepper
1/2	teaspoon	salt
1/2	teaspoon	black pepper	freshly ground
1	each	bay leaf
1	pound	shrimp	peeled and deveined
12	ounces	sea scallops
12	ounces	lobster meat	cooked
8	ounces	crab meat
2	tablespoons	parsley leaves	fresh, chopped

Directions

1. In large dutch oven, sauté sausage until brown (approx. 15 minutes). Remove from pot and set aside.

2. Add 1/2 of oil to pot. Add okra and cook over medium heat until slightly soft (approx. 15 minutes). Add remaining oil and onions, bell peppers, and garlic. Stir and cook 10 minutes.

3. Add chicken stock, tomatoes, cumin, cayenne, salt & pepper, and bay leaf. Simmer 30 minutes.

4. Add cooked sausage, shrimp, and scallops. Simmer 5 minutes. Add lobster, crabmeat, and parsley, adjust seasonings, and heat through (2-3 min.)

Reviews

This recipe is a bit labor intensive but well worth it. I made and served it on Christmas Eve 05 and everyone enjoyed it. Also made a "special version" where I modified the ingredients by alternating plum and crushed tomatoes, substituting Italian for Cajun sausages and adding crushed red peppers. It was a smoker in more ways than one. Overall, I was pleased in that I did not have made a roux but rather relied on the okra to do double duty as the vegetable and the thickening agent. After cooking the dish, I threw in a few fresh spinach leaves as a garnish.
over 3 years ago by lawdeedee

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Nutrition Facts

Serving Size 916g

Amount per Serving

Calories 598 38% of calories from fat

	% Daily Value*
Total Fat 25.0g	39%
Saturated Fat 4.0g	21%
Trans Fat 0.0g
Cholesterol 303mg	101%
Sodium 1328mg	55%
Total Carbohydrate 31.0g	10%
Dietary Fiber 7.0g	27%
Sugars 16.0g
Protein 62.0g	124%