2 tbsp. unsalted butter
2 med. size yellow onions, chopped
1 clove garlic, minced
1 sm. sweet green pepper, cored, seeded and chopped
1 med. size stalk celery, chopped
2 tbsp. flour
3 c. low-sodium chicken broth
1 (1 lb.) can low-sodium tomatoes, chopped with their juice
1/2 c. chopped reduced sodium ham, about 3 oz.
1 bay leaf
1/4 tsp. hot red pepper sauce
1/2 lb. fresh okra, trimmed and sliced or 1 (10 oz.) pkg. frozen sliced okra
1 c. long grain rice
1/2 lb. med. size shrimp, shelled and deveined
1/2 lb. fresh, canned, or frozen and thawed crab meat, bits of shell and cartilage removed
1 dozen shucked oysters

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

Stir in the chicken broth, tomatoes, ham, bay leaf, and red pepper sauce. Bring to a simmer, cover partially, and cook for 30 minutes. Add the okra and cook, covered, another 30 minutes.

While the okra is cooking, prepare the rice according to package directions, omitting the salt. Set aside. 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. Serves 6.