Ingredients

• shrimp shells, from 1 pound of shrimp (41-50's)
• 5 quarts water
• 4 carrots, sliced
• 4 onions, quartered
• 1/2 bunch celery, sliced
• 2 bay leaves
• 3 garlic cloves, sliced
• 2 sprigs fresh parsley
• 5 whole cloves
• 1 teaspoon ground black pepper
• 1 tablespoon dried basil
• 2 teaspoons dried thyme
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon white pepper
• 1/2 teaspoon ground black pepper
• 1 1/2 teaspoons paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 bay leaf, crushed
• 1 teaspoon salt
• 3/4 cup vegetable oil
• 2 cups chopped celery
• 2 cups chopped onions
• 2 cups chopped green bell peppers
• 1 teaspoon minced garlic
• 3 tablespoons file powder
• 1 1/2 cups tomato sauce
• 7 cups stock (above recipe)
• 1 lb sliced okra
• 1 lb andouille sausage, sliced
• 1 cup crabmeat
• 1 lb cooked and peeled crawfish tail
• 1 lb shrimp, peeled and deveined, shells reserved for stock
• hot pepper sauce
• salt & pepper
• seafood creole seasoning

Instructions

1. STOCK: Bake shrimp shells at 375 degrees F until dried and starting to brown on edges.

2. About 15 to 20 minutes.

3. Put everything into an 8-quart pot and bring to a boil.

4. Reduce heat to low and cook 5 hours, uncovered.

5. When stock is cooled, drain all liquid from the vegetables (I squeezed by hand), then discard all solids.

6. GUMBO: Combine the cayenne, white and black peppers, paprika, thyme, oregano, bay leaf and salt in small bowl.

7. In a heavy pot, 6 quart or larger, heat oil over medium heat until hot.

8. Add onions, celery, and green bell peppers.

9. Turn heat to high, stirring frequently.

10. Add garlic, file powder, and the pepper-herb mixture.

11. Cook for 5 minutes, stirring constantly.

12. Add tomato sauce and stock, bring to a boil.

13. Reduce heat and simmer for 30 minutes, stirring occasionally.

14. Add okra and sausage and simmer for 30 more minutes, stirring occasionally.

15. When ready to serve, add all seafood and cook for 3 minutes.

16. Turn off heat, and let stand for 10 minutes, covered.

17. Serve over long-grain rice.