Spicy Fishy Gumbo

• 1/2 cup vegetable oil
• 1/2 cup flour
• 3 large onions, chopped (12 cups)
• 3 red bell peppers, chopped
• 4 celery stalks, chopped
• 8 garlic cloves, minced
• 1/2 cup dry white wine
• 1 - 28 oz. can diced tomatoes
• 2 - 8 oz. bottles of clam juice
• 2 cups chicken broth
• 2 lbs sausage, sliced
• 1/2 lb fresh fish (cod, tilapia..)
• 1/2 - package frozen okra (8 oz.) or fresh if you can find it
• 2 lbs large shrimp
• 1/2 cup fresh parsley leaves - de-stemmed & chopped
• 4 cups cooked white rice
• Cayenne pepper to taste
• 1/2 tbsp fresh thyme
• 2-3 bay leaves
• 1/2 tsp. Worcestershire sauce to taste
• Salt & Pepper to taste

1. Make a good dark roux in a heavy pot with hot oil and flour. Add chicken broth slowly and then okra. Add all vegetables and seasonings. Black or red pepper or Tabasco may be used depending on preference.
2. To improve flavor, saute vegetables and sausage in butter before adding. Cook above ingredients for 30 minutes to an hour. Add fish and shrimp, but do not overcook. File is not added because okra is a thickener. Gumbo should have a thick consistency, somewhere between soup and gravy.
3. Serve with rice in bowl.

vegetable oil, flour, onions, red bell peppers, celery stalks, garlic, dry white wine, tomatoes, bottles of clam juice, chicken broth, sausage, fresh fish, frozen okra, shrimp, fresh parsley, white rice, cayenne pepper, thyme, bay leaves, worcestershire sauce, salt

Taken from www.epicurious.com/recipes/member/views/spicy-fishy-gumbo-1249068 (may not work)