2 Tbsp vegetable oil
4 large onions (purple and yellow), sliced
4 peppers (red, green, and yellow) sliced
2 jars Newman's Own® Fra Diavolo Pasta Sauce
3 cups water
1 Tbsp Cajun seasoning
1 tsp each black and red pepper
1 ½ tsp salt
1 pint fresh, shucked oysters in liquor
2 pounds fresh shrimp, peeled and deveined
1 pound fresh scallops
1 pound fresh cooked crab fingers (if available) or lump crabmeat
2 pounds fresh grouper fillets (or other good firm fish fillets, such as cod), cut in 1-inch pieces
1 pound fresh or frozen sliced okra
12 cups hot cooked white rice (use high-quality rice such as basmati)
Heat oil in an 8-quart Dutch oven or sauce pot, over medium heat. Add onions and peppers and cook until slightly soft. Drain off excess oil. Add pasta sauce, water and all seasonings; simmer for 30 minutes on low heat.
Add all seafood and simmer for 45 minutes. Add okra and simmer for another 15 minutes.
Serve immediately or refrigerate overnight and reheat slowly. Spoon 1 cup of gumbo over about ½ cup of hot rice. Serve with saltine crackers on the side, if you like. Other seafood may be substituted.