Seafood Gumbo

My crown jewl recipe! Economic whilst being elegant, all of my friends and family love this recipe, so here it is. Note: the roux can be anywhere from dark blonde to brown. Brown will be a more intense flavor, but will make for a thinner gumbo 

• Ready In: 2 hrs 40 mins
• Serves: 8

Ingredients

• 6  cups  shrimp stock
• 1⁄2 cup  vegetable oil
• 1⁄2 cup flour
• 1  stalk celery, chopped
• 1  white onion, chopped
• 1  bell pepper, chopped
• 5  garlic cloves, minced
• 3  bay leaves
• 1  tablespoon Worcestershire sauce
• 2  tablespoons  louisiana hot sauce
• 3  tablespoons  creole seasoning
• 1⁄2 cup  smoked oysters
• 4  cups shrimp, peeled and deveined
• 3  cups lump crabmeat
• 2  tablespoons cayenne pepper

Directions

1. 1) Make the roux, adding the flour to the hot oil. Stir constantly until desired darkness, about twenty minutes  if on medium high heat.  2) Add in chopped vegetables to the roux, sautée for ten minutes . 3)  Slowly add in shrimp stock, whisking as you add it. Add in bay leaves and the rest of the seasoning. Bring to a boil, and lower the heat to low. Cook on low for two hours, and add the seafood. 4) Continue to cook until shrimp is done, about five minutes. Season with salt and cayenne to taste. Serve over right with hot sauce and chopped scallions.
2. A lighter colored roux can be made in ten minutes, to reduce cooking time.