Spicy Lobster Gumbo
A traditional gumbo made decadent with the addition of lobster. Mouth-watering aromas come through whenever a pot of this is on the stove.
1⁄4 lb. Andouille sausage, diced
2 stalks celery, finely diced
1 green pepper, diced
3 cloves garlic, minced
1 large onion, diced
2 scallions, sliced on diagonal
8 okra pods, sliced
4 tomatoes, seeded and diced
2 qt. Maine lobster stock
2 bay leaves
2 cups white rice, cooked
1 tbsp. filé powder
1⁄2 lb. Maine lobster meat, diced
Tabasco brand hot pepper sauce, to taste
Salt and pepper, to taste
1. In 4-qt. stock pot, sauté sausage over med.-high heat. Add celery, green pepper, garlic, onion, scallions, okra, and diced tomatoes, stirring until vegetables are soft.
2. Add stock, bay leaves, rice, and filé powder, stirring until ingredients are blended.
3. Simmer gently for 15 min. over moderate heat,stirring to avoid scorching rice. Stir in lobster. Add hot sauce, salt and pepper to taste; serve immediately.