Cajun Christmas Gumbo

Ingredients

• 10 to 12 chicken thighs (4 to 5 pounds)
• 1/4 cup olive or vegetable oil
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/3 cup all-purpose flour
• 2 cloves garlic, crushed
• 1 can (28 ounces) whole peeled tomatoes
• 2 cups chicken broth or water
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon dried thyme leaves, crushed
• 1 bay leaf
• 1/2 package (10 ounces) frozen sliced okra
• 24 ounces Seafood,chunk or flake style (canned or cooked)
• 1/2 pint standard oysters
• 1/2 cup fresh parsley, finely chopped
• Hot cooked white rice

Directions

1. Preheat oven to 350°F.
2. Place chicken thighs in single layer in shallow baking pan.
3. Bake 45 to 50 minutes or until chicken is no longer pink and juices run clear.
4. Meanwhile, heat oil in Dutch oven.
5. Add onion and bell pepper; cook over medium-low heat 10 minutes or until onion is translucent, stirring occasionally.
6. Stir in flour; reduce heat to low.
7. Cook 5 minutes, stirring occasionally.
8. Add garlic, tomatoes, chicken broth, red pepper, thyme and bay leaf.
9. Cook, uncovered, stirring constantly, until slightly thickened.
10. Cover; cook over low heat 30 minutes, stirring occasionally to prevent sticking.
11. Add cooked chicken with pan juices and okra to vegetable mixture.
12. Increase heat to medium-low; simmer 15 to 20 minutes.
13. Stir in Seafood, oysters and parsley; cook 5 to 10 minutes or until seafood is heated through and oysters begin to curl.
14. Remove and discard bay leaf.
15. Serve with rice