seafood gumbo

you can really use any seafood in this depending on availability.

1/2 lb. fresh shrimp, deshelled
1/2 lb. calamari, cleaned
1/2 lb. scallops (mini ones)
2 links of chorizo, andouille, or longaniza, diced
1 onion, diced
2 carrots, diced
3 stalks celery, diced
3T. crushed garlic
1/3 cup veggie or canola oil
1 bottle of light beer
2T flour
1 can sliced okra
1 cup sliced shrooms
1/4 cup chopped parsely
1T. chopped thyme
1tsp. crushed pepper
1tsp. black pepper
2tsp. salt

In a dutch oven, saute the onion, celery, garlic, and carrots.  Once translucent, add the spicy sausage of choice. Then add the seafood and cook for just a couple of minutes.  Next, add the flour and whisk yourself up a roux.  Slowly pour in your beer while whisking to create a sauce.  Cover for 30 minutes until veggies are soft.  Add the shrooms, okra, parsely and spices and simmer on low for another 30 minutes.  Refrigerate overnight.  The next day, reheat and add a splash of heavy cream and some more parsley. Serve over rice.