In a large stock pot or Dutch oven, sauté the sausage over medium heat until it starts to brown. Precooked sausage will take about 5 minutes, un-cooked sausage will take about 15 minutes.
12 ounces spicy chicken or turkey sausage links
Transfer the browned sausage to a plate lined with paper towels.
In the same pot, add the oil along with the onions, bell peppers, and garlic. Stir to combine, then cook for about 10 minutes or until the onions start to become translucent.
2 tablespoons olive oil, 1 cup onions, ½ cup red bell pepper, ½ cup green bell pepper, 2 cloves garlic
Add the chicken broth, tomatoes, cumin, cayenne, salt, pepper, and bay leaf to the pot.
2½ cups low-sodium chicken broth, 1½ cups crushed tomatoes, ½ teaspoon ground cumin, ¼ teaspoon cayenne pepper, ¼ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, 1 bay leaf
Increase the heat to medium-high and bring to a boil, then reduce the heat and simmer, uncovered, for about 30 minutes.
Add the shrimp and scallops to the pot and simmer for about 5 minutes.
¾ pound shrimp, ½ pound scallops
Add the crab and sausage, then simmer for another 5 minutes or until everything is heated through.
6 ounces lump crabmeat, 12 ounces spicy chicken or turkey sausage links
Ladle into 6 bowls and garnish with fresh parsley.
1 tablespoon fresh parsley