Frank's Recipes! Gumbo de Mariscos

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Gumbo de Mariscos

1 pound okra
5 tablespoons bacon fat
3 tablespoons flour
1 onion chopped
6 scallions chopped
3 stalks celery chopped
1 green bell pepper chopped
1 red bell pepper chopped
4 garlic cloves chopped
1/2 cup parsley chopped
4 fresh chopped tomatoes
2 pounds shrimp
1 pound squid julienne sliced
1 pounds muscles
1/2 pound Italian sausage, spicy
1 cup coarsely chopped boiled ham
6 cups shrimp stock
1/4 cup Salsa Lizano
3 tablespoons Salsa Lizano Hot Sauce
4 laurel leaves
1/2 teaspoon thyme
1/3 teaspoon crushed basil
salt and pepper to taste

Boil shrimp and 4 scallions in about 7 cups of water. Cook for about 30 minutes. Peel and set aside. Reserve 6 cups of the shrimp stock for later use.

Slice the okra and fry in 2 tablespoons bacon fat, stirring frequently. Fry for about 20-30 minutes or until tender.

Prepare a roux with 3 tablespoons bacon fat, stir in 3 tablespoons flour. Cook on low heat, stirring continuously until golden brown. Add the onion, garlic, tomatoes, peppers and remaining celery, blanch well. Add the ham and sausage, lightly sauté, about 5 minutes. Add the okra and shrimp stock, mix well. Add the Salsa Lizano and other spices, mix well. Allow this to simmer on low heat for about 1 1/2 to 2 hours. Stirring occasionally. An hour before finished, stir in the remaining scallions, parsley, shrimp, squid and muscles. Server over rice.

Serves 4 - 6.