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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 cooked rice and additional TABASCO sauce, if desired. Makes 8 servings. Nutritional information per serving: 404 Calories, 36g protein, 35g carbohydrate, 13g fat, 113mg cholesterol, 1207mg sodium Busted by Karen Sonnessa
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|Serving Size: 1 Serving (535g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 26 (9%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 111.7mg||4 %|
|Potassium 61mg||2 %|
|Total Carbohydrate 58.2g||17 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 55.2g|
|Protein 5.9g||8 %|
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Calories per serving: 289
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