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
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.
Recipe by Louisiana Cookin' at https://louisianacookin.com/seafood-gumbo/