Seafood Gumbo (Silver Palate's "The New Basics")

This is a simple dish to prepare, but the plentitude of seafood used makes it very impressive (and a bit expensive.) It's been a hit at a few Christmas parties (where I double or triple the recipe.)

Seafood Gumbo

8 ounces kielbasa or Cajun sausage, cut into 1-inch slices
1/3 cup olive oil
1 pound okra, stems removed
2 cups diced onions
4 cloves garlic, finely minced
1 cup coarsely chopped red bell pepper
5 cups chicken stock
1 cup coarsely chopped green bell pepper
1 teaspoon ground cumin
3 cups chopped plum tomatoes,
1/2 teaspoon cayenne pepper slightly crushed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 bay leaf
1 pound large shrimp, peeled and deveined
12 ounces sea scallops
12 ounces Maine cooked lobster meat
8 ounces lump U.S. crabmeat, cartilage removed
2 tablespoons chopped fresh parsley

In a large pot or Dutch oven, saute the sausage over medium heat until brown, about 15 minutes. Remove it from the 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 10 minutes.

Add the chicken stock, tomatoes, cumin, cayenne, salt, black pepper and bay leaf. Simmer, uncovered, for 30 minutes.

Add the shrimp and scallops to the gumbo and simmer another 5 minutes. Then add the lobster, crabmeat, and parsley, adjust the seasonings, and heat through, 2 to 3 minutes. Serve immediately.