Instructions: Seafood Alternatives: grouper, snapper, crawfish, squid, flounder, orange roughy In a heavy 5-quart pot, heat the oil over medium heat until hot. Add the red pepper, celery, shallots and garlic and saute until partly softened, 5 minutes, stirring. Add the okra and saute until tender, 5 minutes, stirring. Dont worry if the mixture sticks or browns; the caramelized bits will add flavor to the gumbo.

Stir in the beer, clam juice, Worcestershire sauce, oyster liquid (if using), oregano, basil, red pepper flakes, salt, pepper and parsley. Whisk in the tomato paste until well-blended. Add the black beans and simmer uncovered over medium heat for 15 minutes, stirring.

Stir in the catfish and simmer 1 minute; stir in the shrimp and oysters and simmer until opaque, 1 to 2 minutes. Do not overcook, because when taken from the heat, the seafood will continue to cook in the hot soup.

Spoon the rice into individual soup bowls and ladle the gumbo on top.

This recipe yields 6 to 8 servings.

Comments: Although the ingredient list is long, this robust gumbo is easy to assemble. Plus, its great made a day in advance. Just before serving, heat the soup and stir in the seafood to cook. If okra is not your favorite vegetable, steamed green beans work well in their place. Traditional gumbo recipes will call for a roux, but not for this one, making this recipe easier, quicker and less caloric a gumbo than many.

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