First, start making the roux. Heat the oil in a large, heavy skillet. Slowly add flour and whisk continually for 4 minutes until the roux turns dark red. Add the onions, bell peppers, and celery. Cook the vegetables until soft. Stir in the seasonings and cook for 2 minutes until well blended.
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Now in a large, heavy pot, bring the fish stock to a boil. Slowl add the roux. Stir until completely dissolved, add the shrimp, oysters, crabmeat. Return to a gentle boil and simmer until the stock has reduced to a stew like consistency.
To serve, ladle the gumbo over a bowlful of hot cooked rice and make sure each bowl gets plenty of seafood!