8 ounces smoked sausage, cut into 1' slices 3 cups drained canned plum tomatoes 1/3 cup olive oil 1/4 teaspoon cumin 1/2 teaspoon freshly ground black pepper 2 cups diced onions 1 bay leaf 1/2 teaspoon salt 5 cups chicken stock or canned broth 1/2 teaspoon cayenne pepper 4 cloves garlic, finely minced 1/4 teaspoon ground nutmeg 2 tablespoons chopped fresh Italian (flat leaf) parsley 1 cup coarsely chopped green bell pepper 1 cup coarsely chopped red bell pepper 1 pound okra, stems removed 1/2 pound lobster, cut into pieces 12 ounces sea scallops 1 pound large shrimp, peeled and deveined 12 ounces crab meat 1 bottle West Indies Creole Classic red hot sauce
In a large pot or Dutch oven, saute 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 Hot Pepper Sauce to taste. Serve immediately.
422 calories, 20 grams fat, 17 grams carbohydrates, 40 grams proteinper serving. This recipe is low in carbs.