In a large stock pot, over medium heat, add the oil. When the oil is hot, add the okra. Season the okra with half of the salt and cayenne. Fry the okra, stirring constantly, for 10 to 12 minutes, or until most of the slime disappears. Add the onions, celery, peppers and tomatoes. Season with the remaining salt and cayenne. Continue cooking, stirring often for 18 to 20 minutes, or until the okra and other vegetables are soft. Stir in the garlic and bay leaves.

Add the fish stock. Bring the liquid up to a boil and reduce to a simmer. Simmer for 15 minutes. Add the Worcestershire sauce. Season the shrimp and and the fish with Emeril's Essence Creole Seasoning. Add the seasoned seafood,crabmeat and oysters to the pan. Continue to simmer for 5 minutes. Stir in the green onions and hot sauce. Remove the bay leaves and serve the gumbo over the warm rice.