Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Creole Seafood Gumbo With Lobster And Scallops
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- #14504
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
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
directions
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.
added by
recipeway
nutrition data
422 calories, 20 grams fat, 17 grams carbohydrates, 40 grams protein per serving. This recipe is low in carbs.
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reviews & comments
September 21, 2014
Expensive to make but absolutely delicious. I was a bit nervous about putting all the expensive seafood in this dish but I tasted it before adding and it seemed like it was going to be good. And it was! Couldn't find the brand of hot sauce mentioned so I just used good old louisiana hot sauce (since it's a creole recipe that makes sense anyway)
March 31, 2008
I was looking for a seafood gumbo recipe that was similar to the one from a cruise I was on...this is pretty much it!!Awesome!!