12 ounces fresh or frozen peeled and deveined shrimp
6 ounces fresh or frozen crabmeat
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 sweet 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 tomatoes, cut up
1-1/2 cups sliced okra or one 10-ounce package frozen cut okra
2 bay leaves
1/2 pint shucked oysters, drained
3 cups hot cooked rice
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.