RECIPES~Creole Seafood Gumbo

Ingredients

8 ounces smoked sausage, cut into 1" slices 
3 cups drained canned plum tomatoes
1/3 cup olive oil 
1/4 tsp. cumin
1/2 tsp. freshly ground black pepper
2 cups diced onions
1 bay leaf
1/2 tsp. salt
5 cups chicken stock or canned broth
1/2 tsp. cayenne pepper
4 cloves garlic, finely minced
1/4 tsp. ground nutmeg
2 tbls. chopped fresh Italian (flat leaf) parsley
1 cup coarsely chopped green bell pepper
1 cup coarsely chopped red bell pepper
1 lb. okra, stems removed 
1/2 lb. lobster, cut into pieces
12 ounces sea scallops
1 lb. large shrimp, peeled and deveined
12 ounces crabmeat
l bottle West Indies Creole Classic Red Hot Sauce

Instructions:

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!

Be sure to try our West Indies Creole Hot Pepper Sauce!  For an authentic taste of the Islands, use as a basting sauce during the last five to ten minutes when grilling,