Ingredients Weight Measure
Olive oil 5 Tbsp.
Spicy sausage, ground 8 oz.
Red onion, diced 1 cup
Garlic, minced 5 cloves
Celery, diced 1 cup
Green bell peppers, diced 1/2 cup
Dry white wine 1/3 cup
Chili sauce 1/3 cup
Tomato paste 4 Tbsp.
Sassafras leaves, ground 1-1/4 oz.
Chicken stock 1 gal.
Bay leaf 1 ea.
Raw shrimp, 16/20 count, peeled, deveined and halved 2 lbs.
TABASCO® brand Green Jalapeño Pepper Sauce 3 Tbsp.
Basil, fresh, snipped 2 Tbsp.
Cilantro, fresh, snipped 4 Tbsp.
Sea salt, coarse to taste
Lump crabmeat, cleaned, rinsed, drained 2 cups
Tomatoes, peeled, seeded, diced 1 cup
Okra, fresh, sliced 1 cup


  1. In a medium saucepan, heat oil. Render the sausage meat until brown; add onions and garlic. Cook gently until onions are translucent.
  2. Add celery and peppers; cook over low heat for 10 minutes. Deglaze pan with white wine.
  3. Stir in chili sauce and tomato paste; blend thoroughly. Add sassafras and cook for 5 minutes, stirring gently but continuously.
  4. Add stock, bring mixture to a boil and then reduce heat and simmer for 15 minutes.
  5. Add bay leaf and shrimp halves; simmer gently for 15 minutes, stirring occasionally to prevent sticking.
  6. Season with TABASCO® Green Jalapeño Pepper Sauce, basil, cilantro and a little salt. Add crabmeat, tomatoes and okra, cooking until okra is tender.
  7. Adjust seasoning. Adjust consistency as needed with additional stock. Remove bay leaf.

Yield: 12 servings

Serving idea: Garnish with lime wedge and cilantro sprigs and serve over rice pilaf with toasted garlic French bread.