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Chicken and Seafood Gumbo

1 whole chicken, or about 2-3 lb of chicken parts
olive oil
2 onions, chopped
6 cloves garlic (or more as desired), thinly sliced
3 stalks of celery, chopped
1-2 bell peppers
1 large can of tomatoes (about 28 oz)
1/2-1 lb okra, sliced (can use frozen if fresh is unavailable)
1 lb fresh fish
1/2 lb small raw shrimp and/or 1/2 lb bay scallops
black pepper, cayenne pepper, oregano, salt
2 bay leaves
tabasco sauce
Worcestershire sauce

Place the chicken in a large dutch oven or soup pot. Cover with
water. Simmer until the chicken is tender. Remove the chicken
pieces and let cool. Separate the meat from the bones and skin.
Tear or cut the chicken and set aside. Skim the fat from the broth.
Set the broth aside. Coarsely chop the onions, garlic, celery, and
bell peppers Heat the oil in a large heavy skillet. Add the onions,
garlic, and bell peppers. Saute until golden. Add the okra and
cook a few more minutes. Add the tomatoes. Cook until thickened.

Combine the vegetable mixture with the broth and heat to a simmer.
Add the bay leaves. Cut the fish into 1 or 2 inch pieces and add
to the soup. Add the reserved chicken. Season with the pepper,
cayenne, oregano, salt, tabasco, and Worcestershire to taste.
About 5 minutes before serving, add the shrimp and scallops. Adjust
the seasonings. Serve over rice or add 2 cups of raw rice to the
broth when the vegetables are added, simmering until the rice is
tender.

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