Seafood Gumbo

Seafood Gumbo 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 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. 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. 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 with green onion, if desired.