Set a 6-quart pot over medium-high heat and add the vegetable oil. Once the oil is hot, add the onions, bell peppers and celery to the pot and saute until the onions turn translucent and the peppers and celery are softened, about 3 to 4 minutes. Add the callaloo and saute for 3 minutes. Add the shallots, ginger, green onion bottoms, garlic and lime zest to the pot and saute for1 minute. Pour the stock, thyme, coconut milk, lime juice and Scotch bonnet pepper to the pot and raise the heat to high. Bring the pot to a boil and reduce to a simmer. Allow to simmer for 20 to 30 minutes, then add the shrimp and fish to the soup. Allow to cook for 4 minutes then add the calamari, crabmeat, Worcestershire sauce, parsley, and cilantro. Taste and re-season the gumbo, if necessary, and cook for an additional 2 minutes. Serve immediately, in warmed bowls with 1/4 cup of rice for each serving.