Classic Shrimp and Crab Gumbo

For the Broth:

Place the oil in a large pot over medium high heat. Add the shrimp shells to the pot and cook until lightly browned, stirring frequently. Add the tomato paste and cook 2 minutes, stirring constantly. Stir in the clam juice, onion, carrot, celery and bay leaves and bring to a boil. Reduce heat to medium low and simmer the broth 25 minutes, stirring occasionally. Strain the broth into a large bowl.

For the Gumbo:

Whisk together the flour and 1/2 cup oil in a medium saucepan until smooth. Cook over medium heat about 20 to 30 minutes until golden brown, stirring frequently. Increase the heat to medium high and continue cooking the flour mixture about 10 minutes until dark brown, stirring constantly. Remove the pan from the heat. Heat the remaining 2 tbsp. oil in a large pot over medium heat. Add the garlic, onion, celery, tomatoes, green pepper and okra and cook about 5 to 8 minutes until the vegetables are softened, stirring frequently. Stir in the flour mixture and bring to a simmer, stirring frequently. Stir in the broth and bring to a boil. Reduce heat to medium low and simmer the gumbo 90 minutes, stirring occasionally. Skim the grease off the top. Stir in the chili powder, paprika, file' powder, oregano, thyme and white pepper and simmer an additional 60 minutes, stirring occasionally. Add the peeled, deveined shrimp and crabmeat to the pot and simmer about 2 minutes until just cooked through, stirring occasionally. Serve the gumbo immediately with freshly cooked rice.