Seafood Gumbo

Preheat the oven to its highest temperature setting, which is 375 degrees F (or 190 degrees C).

Separate the shrimp from their shells and set them aside, reserving the shells for later use. Place the shrimp in a covered container and refrigerate to keep them chilled. Meanwhile, place the shells on a baking sheet and bake in the oven until they are dry and starting to develop a golden brown color on their edges. Turn off the oven.

Create the stock by filling an 8-quart pot with 5 quarts of water and adding 4 large carrots, 4 medium onions, and some celery. Add 2 bay leaves, minced garlic, a handful of parsley, a few whole cloves, 1 teaspoon of ground black pepper, 1 tablespoon of dried basil, and 2 teaspoons of dried thyme. Add the reserved shrimp shells to the pot. Bring the mixture slowly to a rolling boil, then reduce the heat to a low simmer and let it cook for 5 to 7 hours, replenishing the water as needed by pouring more into the pot.

Once the stock has finished cooking, remove it from the heat and strain it through a cheesecloth or fine-mesh sieve to separate the liquid from the solids. Press all the remaining liquid from the shells and vegetables, then discard the solids.

Return the stock to the heat and reduce it to 2 to 3 quarts, or to your desired quantity (you will need approximately 7 cups of this stock for the recipe). If you want a clearer stock, strain it through a cloth before proceeding.

In a small bowl, combine ground red, white, and black peppers, paprika, thyme, oregano, bay leaves, and salt. Set this mixture aside for later use.

In a large, heavy pot with a capacity of 5 quarts or more, heat some oil over medium heat and warm the pot. Add sliced onions, celery, and green pepper to the pot, then turn the heat up high. Stir frequently as you add minced garlic, file (if using), hot pepper sauce, and the prepared pepper-herb mixture. Cook for 5 minutes, stirring constantly, as the mixture reduces and intensifies in flavor.

Add tomato sauce to the pot and stir as it thickens over high heat. Add 7 cups of the prepared stock to the pot and bring the mixture to a boil, then reduce the heat and let it simmer for 1 hour, stirring occasionally.

When you're ready to serve, add the shrimp, oysters, and crabmeat to the pot. Cover it and let the mixture sit for 5 minutes before turning off the heat and letting it stand for an additional 10 minutes.