Seafood gumbo

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
• 1½ cups beer, such as Abita Amber
• 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
• 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
• 2 (8-ounce) containers shucked oysters
• 1 (8-ounce) container jumbo lump crabmeat, picked free of shells
• ¼ cup chopped fresh parsley
• Hot cooked rice
• Garnish: chopped green onion

Instructions

1. In an 8-quart stockpot, heat oil over medium heat for about 5 minutes; add flour, and stir together to form a roux. Cook, stirring often, until roux is the color of peanut butter, about 20 minutes.
2. Add onion, bell pepper, celery, garlic, and okra. Cook vegetables, stirring often, for 5 minutes. Add beer, stock, filé, 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.
3. Add shrimp, fish, oysters, and lump crabmeat to mixture. Cook for 8 to 10 minutes or until seafood is cooked through; add parsley.
4. Serve with rice, and garnish with green onion, if desired.