Ingredients

• 1 tbsp vegetable oil
• 2 tbsps all-purpose flour
• 1/4 tsp cayenne
• 2 onions, chopped
• 3 stalks celery, sliced
• 1 sweet green pepper, diced
• 1 sweet red pepper, diced
• 3 cloves garlic, diced
• 3 cups chicken stock
• 1 28 oz can plum tomatoes with juice
• 1/4 lb uncooked chicken, diced
• 1/4 lb okra sliced (optional)
• 1/2 cup long grain rice
• 1/2 tsp hot red pepper sauce
• salt and pepper to taste
• 1 cup corn niblets
• 1/4 lb canned crabmeat, picked over and squeezed dry
• 3 green onions sliced

Directions

• Heat oil in large saucepan.
• In small bowl combine flour and cayenne.
• Whisk into oil and cook carefully over medium-high heat until mixture is dark and brown. Be careful not to burn it.
• Add onions, celery, peppers and garlic.
• Reduce heat and cook for 5-10 minutes, until vegetables are slightly wilted.
• Add stock and tomatoes and heat, breaking up tomatoes with a spoon.
• Add chicken, okra, rice, hot pepper sauce, pepper and salt.
• Cover and cook gently for about 20 minutes.
• Add corn and crabmeat.
• Cook for 5 minutes.
• Add green onions and cook for 5 minutes longer.
• Taste and adjust seasonings if necessary.
• Makes 3 qts.