2 tbsp. unsalted butter or cooking oil
2 med. sized yellow onions, chopped
1 sm. sweet green pepper, cored, seeded and chopped
1 med. sized stalk celery, chopped
2 tbsp. flour
1 bay leaf
1/4 tsp. hot red pepper
1/2 lb. fresh okra, trimmed and sliced or 1 pkg. (10 oz.) frozen sliced okra
1 c. long grain rice
1/2 lb. med. sized shrimp
1/2 lb. fresh canned or frozen crab meat
1 doz. shucked oysters

20 minutes cooking; 1 hour 15 minutes at the most.

1. In 4 quart Dutch oven melt the butter over moderate heat; add the onions and cook uncovered for 5 minutes. Mix in the green pepper and celery and cook, stirring often, for 5 minutes. Add the flour and cook stirring for 1 minute.

2. Add bay leaf and red pepper and bring to a simmer. Cover partially and cook for 30 minutes. Add the okra and cook covered another 30 minutes.

3. While the okra is cooking prepare the rice according to package directions omitting the salt (set aside).

4. Add the shrimp and crab meat to the gumbo. Cook uncovered until the shrimp are pink, about 2 minutes. Add the oysters and cook 1 minute longer. Remove the bay leaf, ladle into bowls and top each serving with a scoop of rice. File to taste. Serves 6.