Mix the red pepper, black pepper, salt and Cajun seasoning in a sealable plastic bag. Add the chicken to the seasoning mixture and seal tightly. Toss to coat. Heat the olive oil in a large Dutch oven and add the chicken. Cook for 10 minutes or until cook through. Remove to a platter using a slotted spoon, reserving the pan drippings.
Whisk the flour into the reserved pan drippings until blended. Cook over high heat until the roux is reddish brown in color stirring constantly. Add the okra, onion, bell peppers and green onions and cook until the vegetables are tender, stirring constantly. Add the broth gradually, stirring constantly.
Return the chicken to the stockpot and add the shrimp, crabmeat and bay leaves. Simmer for 1 hour, stirring occasionally. Discard the bay leaves and ladle the gumbo over hot cooked rice in bowls. You may add any variety of seafood you desire.
From Table of Content, reprinted with permission from Junior League of Birmingham, Inc. Table of Contents can be purchased here.