Sapo's Famous Seafood Gumbo

Ingredients
4 Bay Leaves, Dash of Hot Sauce Louisiana, 20 drops Lea & Perrins.
Water as needed from Seafood Stock. Or Buy some.
1 can of Okra. 16 oz
1 ring of Andouille
5 Blue Crabs Cleaned
2 LBS Medium Gulf Shrimp 21/25
1 Pint of Fresh Oysters
1 Cup of All Purpose Flour
1 Cup Oil - What you like
1 Medium Onion - Chopped
1 Green Bell Pepper - Chopped
4 Stalks of Celery - Chopped
4 Garlic clives - Chopped
2 TBS Chiasson's Cajun Seasonin
Instructions
Make a Roux. 1 cup oil and 1 cup flour. Cook slow at 375 Degrees and as it turns dark bump the heat
up a bit. If it starts to smoke shut off the stove and slow down,, Don't burn it.
Add the Andouille to the hot Roux and cook for 11 minutes, Stir it a bit.
Add the Trinity and cook til the onions are semi clear. Add the Garlic
Boil the shrimp shells and crap flapper to make a quick stock or just buy some.
Add the stock to the trinity, andouille & garlic. Add the Chiasson's Cajun Seasoning, Add the Lea &
Perrins, Add the Louisisna Hot Sauce. Add 4 Bay Leafs. Boil and then simmer for 1 hour.
Add the crabs and simmer for 5 minutes. Add the Shrimp & Oysters and simmer for 15 minutes.
Make some rice .
Once finished. Take a cup measuring cup and coat the inside with oil. Fill it up with rice and
compact it. Hammer it against a cutting board until the rive come out in a cylindrical shape. Set the rice
in a large bowl. Scoop some gumbo and fill the bowl up to 9/10th ..