Instructions: In 5-quart saucepan, heat oil over medium heat. Add flour and cook, stirring constantly, about 30 minutes until roux turns dark brown and develops nutty aroma. Add green peppers, celery, onion and garlic; cook 10 minutes or until vegetables are tender.

Add tomatoes with their liquid, okra, water, chicken, ham, parsley, Tabasco sauce, salt and bay leaf. Over high heat, heat to boiling; reduce heat to medium. Simmer, uncovered, 45 minutes, stirring occasionally.

Add oysters; simmer 10 minutes longer. Discard bay leaf. Serve with hot cooked rice and additional Tabasco sauce, if desired.

This recipe yields 8 servings.

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