|2 Tbsp||vegetable oil|
|1½ cup||diced white onions|
|1½ cup||diced green bell peppers|
|2 Tbsp||minced garlic|
|1||bay leaf, crumbled|
|2 cup||diced tomatoes|
|½ cup||tomato puree|
|1 lb||sliced okra, if using canned, drain|
|2 Tbsp||The Original Louisiana Brand Hot Sauce|
|2 Tbsp||Better Than Bouillon® Roasted Chicken Base mixed with 3 cups hot water|
|3 Tbsp||salt free Cajun seasoning|
|1 lb||shrimp, peeled and deveined (16 - 20 count)|
|12||oysters, shucked, liquid reserved|
Add the oil to a large stockpot over medium high heat. Add the onions and bell peppers and cook for 3 - 4 minutes. Add the garlic, bay leaf, and tomatoes and cook for 1 minute more. Add the tomato puree, okra, Hot Sauce, Roasted Chicken broth, and Cajun seasoning to the pan and continue to cook for 10 minutes more.
Add the shrimp and oysters with the reserved liquid to the pot, stir and cook for 10 minutes.
Remove the pot from the heat and serve immediately with cooked rice.