Heat oil in a large skillet over medium-high head, add onions; sauté 5 to 10 minutes until soft. Push onions to side of pot and add garlic; sauté 1 minute. Add bell pepper, celery, and tomatoes; sauté 5 to 10 minutes. Deglaze skillet with stock; set aside.

In a large pot, heat roux over medium heat, stirring constantly, until softened. Add 1 cup water or broth, whisking until mixture is smooth and pasty, adding additional liquid as needed in 1/2 cup increments. Once all liquid has been incorporated, bring to a low boil; simmer 20 minutes, stirring often while scraping the bottom of the pot. Skim and discard any accumulated foam from surface of simmering gumbo. Stir in reserved vegetables and broth from skillet, plus bay leaves; simmer 20 minutes, stirring often. Add okra; simmer an additional 10 minutes. Add seafood; return to simmer and hold for 2 minutes, stirring constantly. Remove from heat, stir in green onions; let stand 15 minutes. Adjust seasoning. Serve hot with hot cooked rice and French bread.

​Note: If desired, to reduce okra slime, add 2 cups water, 2 teaspoons salt, and 2 tablespoons of white vinegar to a boil in a small saucepan over medium-high heat. Add okra; simmer 5 minutes. Strain well; reserve until needed.