Seafood and sausage gumbo

Name: Seafood and sausage gumbo
Cook time: 1 h 30 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 tablespoons vegetable oil; 2 smoked pork sausages (such as kransky sausages), casings removed, meat chopped; 2 garlic cloves, crushed; 1 carrot, chopped; 1 celery stalk, thinly sliced; 1 red capsicum (pepper), cut into 1 cm (½ inch) chunks; 1 teaspoon sweet smoked paprika; ½ teaspoon cayenne pepper; 60 g (2¼ oz) butter; 60 g (2¼ oz/heaped ⅓ cup) plain (all-purpose) flour; 625 ml (21½ fl oz/2½ cups) fish stock; 400 g (14 oz) tin chopped tomatoes; 200 g (7 oz) raw king prawns (shrimp), peeled, deveined and cut into thirds; 400 g (14 oz) firm white fish fillets (such as ling, basa or monk fish); 10 shucked oysters; 150 g (5½ oz) fresh or tinned crabmeat, drained; finely grated rind of 1 lemon; chopped parsley, to serve; crusty bread, to serve