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

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