- 12 ounce fresh deveined shrimp
- 6 ounces fresh or frozen crabmeant
- 1/3 cup all-purpose flour
- 1/4 cup cooking oil
- 1/2 cup chopped onion
- 1/2 cup chopped red sweet pepper
- 1/2 cup chopped green pepper
- 4 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground red pepper
- 3 cups chicken broth, heated
- 1 14-1/2 ounce can diced tomatoes
- 10 ounce package frozen cut okra
- 2 dried bay leaves
- 1/2 pint oysters, drained
- 3 cups hot cooked rice
- For roux, in a large heavy saucepan or Dutch oven combine flour and oil until smooth.
- Cook over medium-high heat for 5 minutes, stirring constantly.
- Reduce heat to medium. Cook and stir about 10 minutes more or until roux is light reddish brown.
- Stir in onion, red pepper, green pepper, garlic, salt, black pepper and ground red pepper.
- Cook over medium heat for 3 to 5 minutes or until vegetables are just crisp-tender, stirring often.
- Gradually stir in hot chicken broth.
- Stir in undrained tomatoes, okra and bay leaves.
- Reduce heat and simmer, covered for 30 minutes. Stir in shrimp, crabmeat, and oysters.
- Simmer uncovered about 5 minutes more or until shrimp turn orange and oysters curl around the edges.
- Discard bay leaves. Serve in bowls with rice. Makes 6 servings.
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