Recipe

1. Heat oil in a large Dutch oven. Add flour, and cook over medium heat 10 15 minutes, stirring constantly, until roux is the color of a copper penny. Stir in onions, celery and bell pepper: cook 10 minutes, stirring occasionally. Add next 6 ingredients and cook 10 minutes, stirring occasionally. Stir in chicken broth and okra; bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally.

2. Add shrimp and 1 pound crabmeat; cover and simmer 15 minutes. Add oysters and crab claws, if desired; cover and simmer 15 minutes. Stir in salt and pepper. Remove bay leaf. Serve over hot rice.