In a large pot or Dutch oven, sauté the sausage
over medium heat until brown, about 15 minutes. Remove from 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 another 15
minutes.
Add the chicken stock, tomatoes, cumin, cayenne pepper, salt, black
pepper, and bay leaf. Simmer, uncovered for about 30,
minutes. Then add the lobster, crabmeat, and parsley, stir and
cook 2 to 4 minutes. Add the West Indies Creole Classic Red
Cayenne Hot Pepper Sauce to taste. Serve immediately.
Serves 6 to 8 persons.
Enjoy!
