Shrimp-And-Crab Gumbo

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3 tablespoons vegetable oil

3 pounds medium shrimp, shelled and deveined, shells reserved

2 tablespoons tomato paste

1 gallon plus 2 cups clam juice

1 medium onion, finely chopped

2 celery ribs, chopped

1 large carrot, chopped

8 bay leaves

1 1/2 cups all-purpose flour

1 cup vegetable oil

1/4 cup vegetable oil

4 large garlic cloves, minced

1 large onion, finely chopped

2 celery ribs, finely chopped

2 cups canned crushed tomatoes

1 large green bell pepper, finely chopped

1 pound okra, sliced into 1/2-inch rounds

1 tablespoon chile powder

1 tablespoon paprika

1 1/2 tablespoons filé powder (see Note)

1 tablespoon dried oregano

1 teaspoon dried thyme

1 teaspoon cayenne pepper

1 teaspoon ground white pepper


Shelled and deveined shrimp (from the stock)

1 pound lump crabmeat, picked over

Steamed rice, sliced scallions and Tabasco, for serving

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