Seafood Pepperpot

• 1 lb. bacon, cut crosswise into 1/2-inch pieces
• 1 1/2 lb. okra (tops removed), sliced diagonally (or canned okra, drained)
• 2 Tbsp. olive oil
• 2 sweet red bell peppers, cut into 1/2-inch dices
• 1 large yellow onion, peeled and cut into 1/2-inch dices
• 6 large cloves garlic, peeled and minced
• 2 c. canned plum tomatoes and their juice
• 3 fresh chili or jalapeno peppers, seeded and finely minced
• 4 tsp. dry thyme
• 3 large bay leaves
• 1 tsp. cayenne pepper
• 3 c. bottled clam juice
• 2 c. chicken broth
• 2 lb. grouper fillets, cut crosswise into 2-inch slices
• 1 lb. sea scallops
• 1 lb. large shrimp, peeled and deveined
• 1/2 lb. lump crabmeat (cartilage removed)
• grated zest of 2 oranges
• 1/4 c. chopped Italian parsley

1. Step 1:
2. In a large casserole, cook bacon over medium heat until translucent.
3. Add okra; continue cooking until okra is slightly brown and edges curl.
4. (If using canned okra, add in Step 3.)

bacon, okra, olive oil, sweet red bell peppers, yellow onion, garlic, tomatoes, fresh chili, thyme, bay leaves, cayenne pepper, clam juice, chicken broth, grouper, shrimp, lump crabmeat, oranges, italian parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=773330 (may not work)