Heat a 15" cast iron skillet over high heat. Add oil, onions, bell pepper and garlic. Saute for 2 minutes. Add shrimp, oysters, Cajun seasoning and mirliton and cook until shrimp are half pink. Deglaze pan with Abita beer and reduce by half. Add shrimp stock, Tabasco, cream, Worcestershire and crawfish tails. Bring to simmer and cook for 2 minutes.
Season with salt and pepper.

Serving suggestion:
Serve with your favorite biscuits. For each serving cut a biscuit in half horizontally and place at the bottom of a soup bowl.
Ladle stew over biscuit and top with remaining biscuit half.