500 grams Medium Shrimp, clean and peeled
500 grams Red Snapper Fillets, chopped
250 grams Oysters
250 grams Crab Lump Meat, picked free of shells
250 grams Crab Claw Meat, picked free of shells
3 cups Okra, chopped
3 tablespoons Garlic, minced
1½ cups Onion, chopped
1 cup Green Bell Pepper, chopped
1 cup Red Bell Pepper, chopped
1 cup Celery, chopped
2 Bay Leaves
2 teaspoons Cajun seasoning
3 teaspoons Worcestershire sauce
2 teaspoons Kosher Salt
1½ teaspoons Cayenne Pepper
¼ cup Fresh Parsley, chopped
7 1/2 cups Seafood Stock
1 cup ll-purpose Flour
1 cup Vege Oil

In an stockpot, heat oil over medium heat for about 5 minutes add flour, and stir together to form a roux. Cook about 20 minutes, let it the color change look like peanut butter, keep stirring.
Add in onion, garlic, bell pepper, celery, and okra, cook till flavored, pour the stock, bay leaves and crab claw meat, stir well, simmer for about 1/2 hour.
Add shrimp, fish, oysters, and lump crabmeat to mixture. Cook for 8 to 10 minutes or until seafood is cooked through.
Seasoning with Cajun, Worcestershire, salt, cayenne pepper and parsley, corection the taste and off the heat.
Best serving with white rice when Your gumbo still warm...
... Enjoy Your Meal ...