Combine 1/3 cup oil and flour in a small skillet, cook over medium heat, stirring constantly 15 minutes or until roux is caramel colored. Recommend med/low heat and plan on up to 45 minutes. The darker the better, but if you burn it START OVER, you must stir constantly. Remove from heat and shill the roux up to 24 hours. (Not necessary, but the longer you cool it you can separate the excess oil)

Peel Shrimp and Deveined, if desired, reserving shells for seafood stock. Refrigerate shrimp. Make stock.

Remove Roux from refrigerator and discard excess oil.

Brown Andouille sausage in a separate skillet. Slice into thin bite size pieces and set aside. (watch them, as they will tend to disappear during the tasting period)

Cook onion, green pepper, and celery in 1/4 cup oil in Dutch oven over med/high heat until tender, stirring often. Add garlic, red pepper, white pepper, thyme and black pepper until garlic is tender, stirring often.

Cut okra in 1/4-1/2 inch slices. (can use file in place of okra, not my recommendation) Okra and file both act as a thickener. If you are planning on left over or cooking this in advance, I recommend leaving okra and file out and letting people add file when they are served. If not there is a slight tendency for the gumbo to become stringy.

Add about 1/2 cup hot seafood stock to roux, stirring until blended. Add roux mixture, remaining seafood stock, sausage and bay leaf to Dutch oven, stirring until blended.

Bring to boil, reduce heat and simmer 1 hour, stirring occasionally.

Skim fat from surface, if desired. Return mixture to full boil, add okra (see note above), return to boil, add shrimp and cook 3 minutes stirring often.

Add crab meat, cook 3 minute, stirring often.

Add oysters, cook 2 minute, stirring often. Add salt.

Remove and discard bay leaf.

Serve over rice.