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1
In a stockpot, heat the oil.
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2
Add the shrimp shells and cook over high heat, until starting to brown, 5 minutes.
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3
Add the tomato paste and cook until it begins to stick to the pot, 2 minutes.
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4
Add the clam juice, onion, celery, carrot and bay leaves and bring to a boil.
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5
Simmer over moderately low heat for 25 minutes.
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6
Strain the stock into a heatproof bowl.
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7
In a saucepan, whisk the flour with the oil to make a paste.
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8
Cook over moderate heat, stirring often, until the roux turns golden brown, 30 minutes.
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9
Increase the heat to moderately high and cook, stirring, until the roux is dark brown, 10 minutes longer.
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10
Scrape the roux into a bowl and reserve.
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11
In the stockpot, heat 2 tablespoons of the oil.
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12
Add the garlic, onion and celery; cook over moderate heat, stirring, until softened.
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13
Add the roux and cook until bubbling.
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14
Stir in the stock and tomatoes and bring to a boil.
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15
Reduce the heat to moderately low.
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16
Simmer for 1 1/2 hours, until no floury taste remains; skim off the fat.
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17
In a skillet, heat the remaining 2 tablespoons of oil.
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18
Add the green pepper, okra, chile powder, paprika, file, oregano, thyme, cayenne and white pepper.
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19
Season with salt and cook over moderately low heat, stirring, until fragrant, 5 minutes.
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20
Stir in a ladleful of the liquid in the stockpot, scrape up the browned bits and transfer to the gumbo in the pot.
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21
Simmer, stirring, for 1 hour.
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22
Add the shrimp to the pot and cook, until just white throughout, 2 minutes.
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23
Stir in the crab; season with salt.
