Seafood Gumbo

Seafood gumbo, packed with shrimp, oysters, red snapper, and, especially Louisiana blue crab, is a classic South Louisiana dish. Our warm, waters help our crabs get nice and fat, that lends a sweetness to the seafood gumbo. (I think blue crabs really are the very best) For gumbo, when the roux reaches a deep dark chocolate brown color it is done. At that point you would add your seasonings, such as onion, garlic, bell pepper and celery etc. (you can make the roux ahead of time kept tightly covered in the frige or freezer)
                Recipe for Gumbo makes 6 to 8 servings
Ingredients
1 cup vegetable oil                           

1 cup all-purpose flour
1½ cups chopped onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 cup chopped celery
3 tablespoons minced garlic
3 cups chopped okra
6 cups seafood stock
2 tablespoons filé powder
2 bay leaves
2 teaspoons Cajun seasoning
1 (8-ounce) container crab claw meat
   (picked free of shells)
2 (8-ounce) containers shucked oysters
   (not me I don't do bi-valves)
3 teaspoons Worcestershire sauce
2 teaspoons kosher salt
1½ teaspoons cayenne pepper
1 pound medium fresh shrimp, peeled and deveined
1 pound red snapper fillets, chopped
¼ cup chopped fresh parsley hot cooked rice
Garnish: chopped green onion
Directions:
In an 8-quart stockpot, heat oil over medium heat for about 5 minutes; add flour, and stir together to form a roux. (Here's where I get into rouxs on a page by itself) Cook, stirring often, until roux is the color of peanut butter, about 20 minutes.
Add onion, bell pepper, celery, garlic, and okra. Cook vegetables, stirring often, for 5 minutes. Add beer, stock, bay leaves, Cajun seasoning, crab claw meat, Worcestershire, salt, and cayenne. Bring mixture to a boil; reduce heat to medium, and simmer for about 1 hour.
Add shrimp, fish, oysters, and lump crabmeat to mixture. Cook for 8 to 10 minutes or until seafood is cooked through; add parsley.
Serve with rice, and garnish Withgreen onion, if desired.