Creole-Style Shrimp And Sausage Gumbo

Bring reserved shrimp shells and 4 1/2 cups water to boil in a stock pot or large saucepan over medium-high heat. Reduce heat to medium-low and simmer for 20 minutes.

Strain stock and add clam juice and ice water (you should have about 2 quarts of tepid stock, 100 to 110 degrees F). Discard shells. Set stock mixture aside.

Heat oil in a Dutch oven or large, heavy-bottomed sauce-pan over medium-high heat until it registers 200 degrees F on an instant-read thermometer, 1 1/2 to 2 minutes.

Reduce heat to medium and stir in flour gradually with a wooden spatula or spoon, working out any small lumps. Continue stirring constantly, reaching into corners of pan, until mixture has a toasty aroma and is deep reddish brown, about the color of an old copper penny or between the colors of milk chocolate and dark chocolate, about 20 minutes (The roux will thin as it cooks. If it begins to smoke, remove from heat and stir constantly to cool slightly).

Add onion, bell pepper, celery, garlic, thyme, salt, and cayenne. Cook, stirring frequently, until vegetables soften, 8 to 10 minutes.

Add 1 quart reserved stock mixture in slow, steady stream, stirring vigorously. Stir in remaining quart stock mixture. Increase heat to high and bring to a boil.

Reduce heat to medium-low, skim off foam on surface, add bay leaves, and simmer uncovered, skimming foam as it rises to the surface, about 30 minutes.

Stir in sausage and continue simmering to blend flavors, about 30 minutes longer. Stir in shrimp and simmer until cooked through, about 5 minutes longer.

Off heat, stir in parsley and scallions. Adjust seasonings to taste with salt, ground black pepper and cayenne. Serve.