Dave's Kitchen

---

Seafood Gumbo

Servings: 6

• 12 oz. Kielbasa, cut into 1 inch pieces
• .25 C Olive Oil
• 1 ea. Large Onion, diced
• 1 ea. Green Bell Pepper, diced
• 2 ea. Garlic Cloves, finely minced
• 1 cn. Chicken Broth
• 1 cn. Plum Tomatoes, drained and crushed
• 1 tsp. Ground Cumin
• .5 tsp. Cayene Pepper
• 1 tsp. Ground Pepper
• 1 lb. Sea or Bay Scallops
• 2 Tbl. Chopped Parsley

In a large pot saute the kielbasa over medium heat until browned. Remove and set aside.
Add half the olive oil to the pot. Add the onion, stirring often, and cook over medium heat until slightly browned.
Add the rest of the oil, bell pepper and garlic. Stir and cook for about 10 minutes.
Add the chicken broth, tomatoes, cumin, cayenne pepper, black pepper, and kielbasa. Season to taste.
Simmer uncovered for 1-2 hours.
About 20 minutes before serving, add the scallops and bring to a low boil for 5 minutes.
Serve over rice with fresh Italian or French bread.
You can experiment with other seafoods including cooked lobster meat, lump crabmeat (cartilage removed) and large shrimp (peeled and deveined).



Program Last Updated: April 13, 2005
Java Version: 17.0.9