Chicken & Maine Lobster Gumbo

INGREDIENTS:

2 (1.5 pound) Maine lobsters
1 (4 pound ) chicken
1 1/2 quarts chicken stock, canned
1/2 pound hot Italian sausage
1 tablespoon olive oil
2 cups celery, chopped
1 1/2 cups green pepper, chopped
2 cups onions, chopped
6 scallions, chopped
1/2 pound mushrooms, quartered
1 fresh asparagus, cut into bite size pieces
1 clove garlic
2 tablespoons chili powder
3 tablespoons oregano
3 tablespoons cumin
1/2 teaspoon cayenne pepper
1 tablespoon red pepper flakes
1 (28 ounce) can whole tomatoes, in juice
1 (28 ounce) can tomato puree
3 tablespoons sugar

DIRECTIONS:

Cook and pick your Maine lobsters.  Put chicken in a large pot, add the stock, cover and bring to a boil.  Reduce heat to a simmer and cook for 25 to 30 minutes.  In a large saucepan, add olive oil and cook sausage over medium heat.  Cook until no longer pink remains in the center, 15 to 20 minutes.  When cooled, slice the sausage into 1/4  inch thick slices.  Add the vegetables and seasonings to the olive oil left in the saucepan and saute until the onions are translucent and veggies are soft.  Add the whole tomatoes and the tomato puree and stir well.  Pick the chicken meat and cut into bite sized pieces.  Add chicken, sausage, and sugar to the veggie mixture and simmer for 30 minutes.  Add the Maine lobster meat and let heat through.  Serve with rice.

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