Begin by preparing your seafood for the gumbo. Peel and devein Louisiana shrimp, leaving their tails intact. Rinse and drain crawfish tail meat, reserving it for later use. Drain oysters and reserve their liquid. In a large pot, bring homemade seafood stock to a boil and add in fat female crabs, cooking until they turn a vibrant red. Remove the crabs and set aside. In the same pot, bring more seafood stock to a simmer and add in crawfish tails, cooking until they are opaque. Set aside for later use.

Now it’s time to make your roux. Heat Old Earl (cooking oil) over medium-high heat in a large pot. Gradually add in all-purpose flour, stirring continuously with a wooden spoon until it turns a rich dark brown color, approximately 15-20 minutes. Be cautious not to let the roux burn; if it starts smoking, remove it from the heat and continue stirring until it cools.

Time to assemble your gumbo! Add diced onion, celery, and green bell pepper to your roux. Stir well for approximately 5 minutes until the vegetables become tender. Gradually pour in reserved liquid from oysters and seafood stock, stirring constantly to avoid lumps. Add sliced okra and continue stirring for another 5 minutes until it begins to thicken. Season with Cajun seasoning, garlic powder, black pepper, cayenne pepper, and Two-step Fire seasoning to your liking. Allow the gumbo to come to a boil, then reduce the heat and let it simmer for 20 minutes.

Now it’s time to add in your prepared seafood. Place cooked female crabs, shrimp, scallops, and oysters into the pot and cook for an additional 5 minutes until all seafood is heated through. Taste and adjust seasoning as needed.

Serve your delicious gumbo by ladling it into bowls and topping it with a scoop of cooked rice. For added flavor, garnish with chopped green onions if desired.