1/2 pound kielbasa, cut into 1 -inch rounds
1/2 cup olive oil
1 cup red bell pepper, chopped
1 cup green bell pepper, chopped
1 cut celery, chopped
3 cups drained whole tomatoes
1/4 tsp. cayenne pepper
1/2 tsp. salt
1/2 tsp. black pepper
2 bay leaves
1 1/2 pound large shrimp, peeled and de-veined
1 pound sea scallops
1/2 pound crabmeat
1 pound lobster meat
2 tbsp. fresh parsley
3 cups chicken broth
1 pound okra, cut into rounds (optional)
Cooked rice enough for at least 8 servings
| | | Combine all ingredients except okra and rice into a large, heavy cooking pot and bring to a boil. Lower the heat, add the okra and simmer for 15 minutes. Remove from heat and cool. Refrigerate overnight. The next day, reheat but do not boil the gumbo. Remove bay leaves and serve over rice. Note: This dish is good for large gatherings since it is easily doubled. You can omit the seafood and add chicken along with the kielbasa for a different twist.
|
|
