Boil chicken with bay leaf, salt and pepper and onion until tender. Remove, cut in large pieces and return stock. Cut ham in small pieces and fry with green pepper and garlic and add to stock. Add can of tomatoes, okra, cut up fine and raw shrimp. When okra is tender, add crab meat and oysters. Let boil 5 minutes or until oysters are plump. Serve in soup plates on fluffy white cooked rice. Serves 12.
» Try a light red wine, such as a Beaujolais or California Gamay, to complement this robust gumbo.