South Louisiana Gumbo

• 2/3 cup vegetable oil
• 1 cup flour
• 2 large onions, chopped
• 1 large green bell pepper, chopped
• 1 clove garlic, minced
• 1 1/2 cup celery, chopped
• 2 bay leaves
• 3 tablespoons Worcestershire sauce
• Salt and red and black pepper, to taste
• 1 hen or large fryer
• 3 pounds shrimp, cleaned and deveined
• 3 pints oysters, drained
• 1 can crabmeat (optional)
• Crab claws (optional)
• Okra (optional)
• File (optional)
• Juice of 1 lemon

Description

Boil chicken. Debone and cut into bite-size pieces. Reserve 1/2 gallon stock.

Heat oil over medium heat in a large cast-iron Dutch oven. Add flour; stir until roux is dark brown (the color of a brown paper bag), being careful not to burn. Add onions, bell pepper, and garlic. Saut