Gautier Gumbo - cooking recipe

Ingredients

2 1/2 lb. peeled, fresh shrimp
1 lb. crab meat (frozen okay)
2 dozen oysters (save liquid)
1 lb. chicken, boil and debone (reserve stock)
1 hunk meaty ham bone
1/2 lb. country ham, diced
2 strips crispy bacon (optional)
1 1/2 large onions, chopped
1 bell pepper, chopped
2 scallions with tops, chopped
2 cloves garlic, minced
6 tsp. parsley, chopped
1 1/2 lb. fresh okra, sliced or 2 pkg. frozen okra
2 large tomatoes, peeled and diced or 1 (16 oz.) can tomatoes
2 bay leaves
1/2 tsp. thyme
1 tsp. Worcestershire sauce
1/4 tsp. cayenne pepper
1/2 tsp. ground black pepper
4 Tbsp. salt (or more to taste)
1 c. celery, chopped

Preparation

Roux Recipe:
Instead of the time consuming old recipes for roux of past, Brother Bobby has found a modern microwave way of conjuring up a roux.
In a microwave-safe bowl, combine 1/2 cup of flour and 1/2 cup of vegetable oil.
Cover with paper towel.
Put in microwave on High about 1 to 2 minutes.
Stir roux.
Microwave at 30 second intervals as you stir well, heat, then stir well until the roux has a purple hue.
Don't let roux get black (burnt).
When purple, remove from microwave and set aside.