Seafood Gumbo
4 Tbs butter 1/2 lb (250 g) fresh okra, thinly sliced, or 1 10-oz (280 g) package of frozen okra, thawed and thinly sliced 1/2 cup (125 ml) finely chopped onions 1/2 cup (125 ml) finely chopped green bell pepper 1 tsp (5 ml) finely chopped garlic 1 Tbs (15 ml) all-purpose flour 4 cups (1 L) chicken stock 3 ripe tomatoes, cored and coarsely chopped 6 parsley sprigs and 1 bay (laurel) leaf, tied in a bundle 1/2 tsp (2 ml) dried thyme Salt and freshly ground pepper to taste 1 lb (450 g) small raw shrimp, peeled and deveined 1/2 lb (225 g) scallops 12 to 18 shucked oysters 1 tsp (5 ml) lemon juice 1 tsp (5 ml) Worcestershire sauce 1/4 tsp (1 ml) cayenne pepper, or to taste
Melt half the butter in a heavy skillet over moderate heat and add the sliced okra, stirring until the white "strings" produced by the okra disappear. Set aside. Melt the remaining butter in a 2 to 3 qt. (2 to 3 L) soup pot over moderate heat. Add the onions, green pepper and garlic and cook for about 5 minutes. Add the flour and continue to cook for 2 to 3 minutes, stirring constantly. Pour in the chicken stock and stir using a wire whisk. Then add the okra, tomatoes, parsley bundle, salt, and black pepper. Bring to a boil, reduce the heat, and simmer partially covered for 30 minutes. Just prior to serving, add the shrimp and simmer for 5 minutes, then add the scallops and oysters and simmer for 2 to 3 minutes or until the oysters become plump and the edges begin to curl. Do not overcook the oysters. Stir in the lemon juice, Worcestershire sauce, and cayenne. Remove and discard the parsley bundle. Serves 6.