Shellfish Gumbo

• 1 lb. okra
• 2 qt. salted water
• 1/4 c. vegetable oil
• 2 jalapenos, minced
• 1 c. diced mixed peppers (red, yellow and green)
• 1/4 c. finely chopped scallions
• 2 tomatoes, peeled, seeded and diced
• lime juice
• 2 c. chicken stock
• 1 lobster, cut into 4 pieces
• 1 lb. mussels, scrubbed
• 1 lb. cleaned clams
• 8 shrimp, peeled and deveined
• 1/4 c. chopped parsley
• 1 bay leaf
• cayenne

1. Cut off the stalk ends of okra; cut into 1/4-inch pieces and blanch in salted water.
2. Drain the water.
3. Heat the vegetable oil in a deep pan and add the chopped vegetables, okra and herbs.
4. Let stew about five minutes; add the shellfish and chicken stock. Cover and bring to a boil; simmer until clams and mussels open. Season with cayenne, lime juice, salt and pepper.
5. Serve with buttered steamed rice.

okra, water, vegetable oil, jalapenos, mixed peppers, scallions, tomatoes, lime juice, chicken stock, lobster, mussels, cleaned clams, shrimp, parsley, bay leaf, cayenne

Taken from www.cookbooks.com/Recipe-Details.aspx?id=872722 (may not work)