1/3 c. flour
1/3 c. cooking oil
1 lg. onion, chopped
1/2 c. green pepper, chopped
1/2 tsp. pepper
1/4 tsp. red pepper
4 c. hot water
2 lbs. chicken thighs, skinned & boned (cut in bite-size)
12 oz. smoked sausage (1/2-inch slices)
1 pt. shucked oysters
Hot cooked rice
Whole okra

In Dutch oven (4-inch) stir flour and oil until smooth. Cook over medium high heat 5 minutes; stirring often. Reduce heat to medium; cook and stir the roux about 15 minutes or until a reddish dark brown roux is formed. Stir in the onion, green pepper, garlic, black pepper and red pepper. Cook and stir over medium heat 3 to 5 minutes until vegetables are tender.

Gradually stir the hot water into vegetable mixture. Stir in chicken. Bring mix to boil; reduce heat, cover and simmer 40 minutes. Stir in sausage, cover and simmer about 20 minutes more until chicken is tender. Remove from heat; skim off fat. Drain oysters, stir into gumbo. Cover, simmer 5 to 10 minutes until oysters are done and mixture is heated through. Spoon over rice, garnish with okra.