Seafood Gumbo

Gumbo is a kind of stew or soup that originated in Louisiana. It's ingredients consist of a strong meat or fish stock, a thickener, and a variety of vegetables, such as celery, bell peppers, onions and, the most well known, okra. Sausage, ham and bacon are often added to the gumbo. Several different varieties exist like the one presented here, which is meatless gumbo, because I prefer a healthier version of gumbo. There is no right or wrong way to make gumbo. Gumbo can be served alone as a soup or with rice.
Ingredients:
1 -8 oz tuna fillet, cut into bite-size pieces
1- 8 oz salmon fillet, cut into bite-size pieces
10 shrimp, shelled, deveined
4 oz scallops
4 oz squid cut into bite-size pieces
1 medium onion, chopped
2 stalks of celery, chopped
1 cup of equal portions of red, green bell peppers, chopped
3 cups okra, baked for 10 minutes
6 cloves garlic, minced
Worcestershire sauce
Lemon juice
Salt and black pepper to taste
2 medium-size tomatoes or 1 can 14 oz tomatoes, chopped
Green onions, sliced for garnish
Cooked rice
6 cups fish stock
1/4 cup flour

Directions:
Prepare the vegetable ingredients and set aside.

Prepare the seafood ingredients and set aside.

In a sauce pan over medium heat, sauté' onions, garlic, and bell peppers until fragrant (about 5 minutes).

Stir in flour to make a roux (cook for 2 mins.).

Add tomatoes, okra and stock.

 Bring to boil and simmer for 15 minutes. Season to taste with Worcestershire sauce, lemon juice, salt, and pepper. Add seafood and bring it back to boil. Simmer for 5 minutes.

Serve over rice and sprinkle with green onions.