Seafood File Gumbo

1. Combine stock, onions, celery, bell peppers, and garlic in a stockpot, over a medium flame.
2. Bring to a boil and reduce heat.
3. Heat butter in a skillet, over a medium flame.
4. Whiski in flour; heat and stir to a medium brown.
5. Add roux and worcestershire to the stock mixture.
6. Cover and simmer for 2 hours.
7. Add shrimp, salt, black pepper, and cayenne.
8. Cover and simmer for 20 minutes.
9. Remove from heat, add oysters, and allow to set for 10 minutes.
10. Place a scoop of rice into each serving bowl.
11. Top with a ladle of gumbo.
12. Garnishi with scallions and parsley.
13. Serve hot.