1 pound medium shrimp, shelled, reserving shells
1 bay leaf
8 cups water
1 1/2 tablespoons vegetable oil
3 tablespoons all-purpose flour
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 pound frozen Alaska king crab legs, rinsed
1/2 cup long-grain white rice
1/2 cup drained canned whole tomatoes, chopped
1/4 cup thinly sliced scallion greens cayenne to taste
shrimp, crab, gumbo

For tomato sauce
1 large onion, chopped
3 tablespoons olive oil
3 garlic cloves, minced
2 1/2 small cans (14 to 16 ounces each) whole tomatoes including juice
a 6-ounce can tomato paste
1 cup dry red wine
1 tablespoon sugar
1 teaspoon dried hot red pepper flakes, or to taste
2 teaspoons dried oregano, crumbled
1 bay leaf

For Creole seasoning
2 bay leaves
1 teaspoon paprika
3/4 teaspoon dried basil, crumbled
3/4 teaspoon dried thyme, crumbled
3/4 teaspoon salt
1/2 teaspoon freshly ground white pepper
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne
1/2 teaspoon dried oregano, crumbled

1 onion, chopped
1 celery rib, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 fresh jalapeño chili, or to taste, seeded and chopped fine (wear rubber gloves)
3 tablespoons olive oil
2 garlic cloves, minced
two 14- to 16-ounce cans whole tomatoes, drained and chopped coarse
1 1/2 pounds medium shrimp (about 48), shelled and deveined if desired

Accompaniment: cooked rice
Garnish: 1/4 cup packed fresh parsley leaves, washed well, spun dry, and chopped
shrimp, creole,

For shellfish stock
shells from 1 1/2 pounds small shrimp
2 pounds frozen Alaskan King crab legs (about 4 legs), rinsed and broken into large pieces at joints of necessary
5 quarts water
1 onion, halved
1 carrot, halved
1 teaspoon whole black peppercorns
1 bay leaf
2 fresh parsley sprigs
1 1/2 teaspoons salt

1/3 cup vegetable oil
1/2 cup bread flour
2 large onions, chopped
1 green bell pepper, chopped
2 celery ribs, chopped
1 1/2 pounds small shrimp, shelled
1/2 pound lump crab meat, picked over
2 dozen oysters, shucked, reserving their liquid
1 cup thinly sliced scallion greens (about 1 bunch)

Accompaniment: Cajun-style White Rice
shrimp, crab, oyster