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1
Place the carcass in a stock pot, breaking it up, if necessary, to make it fit.
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2
Add water to cover.
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3
Bring to a boil, reduce to a simmer, and skim off any foam that comes to the surface.
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4
Add the sliced onion, celery, parsley, thyme sprig and bay leaf; simmer, uncovered, skimming occasionally, for 2 to 4 hours.
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5
Do not let the stock boil or it will turn cloudy.
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6
Heat the oil in a large, heavy skillet (preferably cast iron), over medium heat.
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7
Stir in the flour and cook, stirring and scraping the entire bottom of the pan at least every 10 seconds, until the resulting roux cooks to a deep mahogany color, 10 to 15 minutes.
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8
Adjust the heat to prevent scorching, which can give a bitter taste.
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9
Turn off the heat and continue stirring a minute or two until the mixture no longer gets darker on the bottom.
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10
Carefully stir in the diced vegetables tables; don't let the roux splatter it can cause nasty burns.
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11
Stir to coat the vegetables evenly with roux; stir in the chile powder, salt, pepper, herbs and cayenne; set aside.
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12
Strain the stock, let it stand until the fat rises to the top, and skim off the fat.
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13
Bring 8 cups of the stock to a boil in a large pot, stir in the roux vegetable mixture and simmer until slightly thickened, about 15 minutes.
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14
Add the shrimp, crab and/or oysters and simmer just until done, about 5 minutes.
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15
Taste for seasoning and correct if necessary.
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16
Serve in soup bowls over small scoops of rice.
