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For the shrimp stock:.
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Place all ingredients in a large stock pot and bring to a boil.
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Reduce to a low simmer and cook uncovered for about 45 minutes, skimming off any foam that forms on the surface.
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It should cook down to about 8 cups Freeze if you are not using it right away.
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For the seafood gumbo:.
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1.
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Heat the 2 tablespoons of oil in a large saucepan and add the okra.
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Cook until lightly browned.
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Drain on paper towels.
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2.
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In a large, heavy bottomed stock pot over medium heat, add the 1/2 cup oil and flour and make a roux.
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I like to use a deep pot to reduce the chance of splattering the searing hot oil on myself.
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The roux will take time, maybe about 45 minutes of constant stirring with the longest wooden spoon you have until it is the color of milk chocolate.
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Dont rush it or you could burn the flour.
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If it looks speckled, it is ruined and you must start over.
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Hey nobody said this would be easy.
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3.
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Add the onion and continue to cook and stir until it is the color of dark chocolate.
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Add the celery and bell pepper and saute for about 5 minutes then add the crabs, tomatoes, fried okra, thyme, bay leaf, garlic, Worcestershire sauce and shrimp stock.
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Season to taste with salt, pepper and Tabasco.
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Simmer for 45 minutes then add the shrimp and green onions.
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Serve over cooked rice.
