Cajun Seafood Gumbo

Thaw shrimp and crab, if frozen. 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 sweet pepper, green sweet 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. Bring to boiling. Reduce heat and simmer, covered, for 30 minutes.

Stir in shrimp, crabmeat, and oysters. Simmer, covered, about 5 minutes more or until shrimp turn opaque and oysters curl around the edges. Discard bay leaves. Serve in bowls with rice. Makes 6 servings.