Smoky Shrimp and Chicken Gumbo

Ingredients

• 2  bay leaves 
• 3  bay leaves 
• 0.5 teaspoon pepper black
• 1 teaspoon peppercorns black
• 6 tablespoons canola oil divided
• 3 medium carrots coarsely chopped
• 2 medium celery stalks chopped
• 3 large celery stalks chopped
• 2 cups brown rice hot cooked
• 1 tablespoon creole seasoning 
• 0.5 cup flour all-purpose
• 3  garlic clove minced
• 4  garlic clove crushed
• 1 large bell pepper green seeded finely chopped
• 3 cups beef broth fat-free
• 1 cup okra frozen
• 1 large onion coarsely chopped
• 2 teaspoons hot sauce hot (such as Tabasco)
• 1 pound shrimp unpeeled
• 6  chicken thighs boneless skinless cut into bite-sized pieces
• 0.5 teaspoon paprika smoked
• 2 medium tomatoes finely chopped
• 8 cups water 
• 2 cups onion white finely chopped
• 2 teaspoons worcestershire sauce 

Equipment

• bowl
• frying pan
• whisk
• sieve
• measuring cup
• dutch oven

Directions

1. To prepare the stock, peel and devein shrimp, reserving shells.
2. Cut each shrimp in half lengthwise; cover shrimp, and refrigerate.
3. Combine reserved shrimp shells, 8 cups water, and next 6 ingredients (through onion) in a large Dutch oven, and bring to a boil. Reduce heat, and simmer for 1 hour. Strain mixture through a sieve into a bowl; discard solids. Set aside 3 cups stock; keep warm. Reserve the remaining shrimp stock for another use.
4. To prepare the gumbo, heat a large cast-iron skillet over low heat; add 1/4 cup canola oil. Cook for 2 minutes, swirling to coat pan. Weigh or lightly spoon flour into a dry measuring cup. Gradually add flour to oil, stirring constantly with a whisk until smooth. Increase heat to medium; cook for 8 minutes or until the flour mixture is caramel-colored, stirring frequently. Cook 2 minutes or until mixture is chestnut-colored, stirring constantly.
5. Remove from heat; slowly add warm shrimp stock, stirring until smooth.
6. Pour stock mixture into a large bowl.
7. Heat 1 tablespoon oil in a large Dutch oven over medium heat.
8. Add chicken; cook 7 minutes, turning to brown on all sides.
9. Add onion and the next 5 ingredients (through bell pepper); saut for 3 minutes. Return stock mixture to pan; add broth and bay leaves. Bring to a boil; reduce heat, and simmer for 45 minutes.
10. Add okra and next 3 ingredients (through black pepper). Simmer for 30 minutes.
11. Combine shrimp and paprika; toss to coat shrimp.
12. Heat a large nonstick skillet over medium-high heat.
13. Add remaining 1 tablespoon oil to pan; swirl to coat.
14. Add shrimp; saut for 2 minutes or until the shrimp are done. Stir shrimp into okra mixture. Discard bay leaves.
15. Serve over rice.