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Mardi Gras Gumbo

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I sauteed diced onions in a pat of butter and a splash of olive oil.  Then I added cubes of chicken and pancetta and cooked them completely. Next I added all the seafood (a combination of fish, oysters, mussels, octopus, shrimp, and squid), a can of tomatoes, red wine, a few saffron threads, a couple of bay leaves, two crushed tepin chilis, ground ancho chili powder, and ground cumin. Finally, I brought that pot to a boil, reduced the heat, added sliced okra, and simmered till everything was completely cooked.  Before serving I stirred in cooked brown rice and topped it all with rough-chopped parsley.

Laissez les bon temps rouler!
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