*  Exported from  MasterCook  *

                           Firey Seafood Gumbo

Recipe By     : The Legend of The Chile Pepper
Serving Size  : 8    Preparation Time :0:00
Categories    : Cajun                            Soups
                Gumbo

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    ground chili peppers -- arbol
   2      teaspoons     cayenne
   1      cup           green bell pepper -- chopped
   1      pound         shrimp
   1      quart         chicken stock
     1/2  cup           vegetable oil
     1/2  cup           flour
   1      large         onion -- chopped
   2      stalks        celery -- chopped
   4      cloves        garlic -- minced
     1/2  pound         okra -- cut into rounds
   1      teaspoon      white wine vinegar
   1      tablespoon    vegetable oil
   1      medium        tomatoes -- peeled and chopped
   2      tablespoons   hot pepper sauce
   2                    bay leaves -- crumbled
     1/2  teaspoon      ground thyme
     1/4  teaspoon      ground oregano
     1/2  pound         fish fillets -- cut into 3/4" chunks
     1/2  pound         lump crabmeat
   3      cups          cooked rice
                        parsely -- chopped

Poach the shrimp in the chicken stock until they turn pink, about 4 minutes.
 Remove the shrimp, save the broth and shell
and devein the shrimp. Keep shrimp cool until ready to add back to the gumbo. 
Heat the 1/2 cup of vegetable oil in large cast iron pot over medium heat. 
Add the flour, stirring to make a roux. Heat the roux, stirring constantly,
until it is a very dark brown color, being careful not to burn.
 Add the bell pepper, onions, celery and garlic and continue to
 heat for a couple of minutes to soften the vegetables. 
Remove from the heat so that the roux does not continue to brown.
 Heat the okra and vinger in the remaining
1 tablespoon of vegetable oil for 20 minutes or until the okra is no longer stringy,
 stirring occasionally. Reheat the
broth to boiling and slowly stir the roux mixture into the liquid. Add the chili pepper
, cayenne, okra, tomato, hot pepper sauce, bay leaves, thyme and oregano.
 Then reduce the
heat and simmer for a couple of hours, until thick.
 Add the fish and crabmeat and heat for 5 minutes. 
Remove from the heat and add the shrimp. Allow to sit for a few minutes before serving
. To serve: Place some cooked rice in a bowl, ladle the gumbo on top and sprinkle with
 chopped parsley.

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