Step 1

Heat the oil in a large pot over medium heat. Swirl in the flour and continually stir until the flour is incorporated, forming a roux. Constantly stir the roux for 20-30 minutes (or longer), ensuring nothing sticks to the bottom of the pot, or it may burn. The roux will darken to a peanut butter color to a light chocolate color. *See my NOTES above on making a roux.

Step 2

Add the onion, peppers, celery, garlic and okra. Stir the mixture often, about 5 minutes, until the okra is no longer slimy.

Step 3

Stir in the beer, seafood stock, Cajun seasonings, cayenne pepper, salt, thyme, bay leaves, Worcestershire and hot sauce.

Step 4

Bring the pot to a quick boil, then reduce the heat to low and simmer for at least 1 hour. 1.5-2 hours will develop more flavor.

Step 5

When nearly ready to serve, add in the shrimp, fish, crab and oysters* (See my NOTES above about your seafood options). Cook another 10 minutes, or until all the seafood has cooked through.

Step 6

Stir in the fresh parsley.

Step 7

Serve the seafood gumbo into bowls with rice and top with fresh chopped parsley, spicy chili flakes, spicy chili oil, and extra hot sauce if desired.