Seafood Filé Gumbo

1 lb medium shrimp with heads and shells
5 cups seafood stock
2 tablespoons Chef Paul Prudhomme’s Seafood Magic®
¾ cup margarine
2 cups chopped onions
2 cups chopped celery
2 cups chopped green bell pepper
3 tablespoons Chef Paul Prudhomme’s Gumbo Filé
1 tablespoon Chef Paul Prudhomme’s Magic Pepper Sauce®
1 teaspoon minced garlic
1¼ cups canned tomato sauce
1½ cups packed crab meat (picked over for shells)
1 dozen shucked oysters

Peel the shrimp, reserving the heads and shells to make the Basic Seafood Stock. Rinse and drain the shrimp, then refrigerate until ready to use. In a 4-quart heavy soup pot, melt the margarine over medium heat. Stir in the onions, celery and bell peppers, then turn heat to high and stir in the Gumbo Filé, Magic Pepper Sauce®, garlic and Seafood Magic®. Cook for 6 minutes, stirring constantly. Reduce heat to medium, stir in the tomato sauce and continue cooking for 5 minutes, stirring constantly. (During this time the mixture will begin sticking to the bottom of the pan. As it does, continually scrape pan bottom well with a spoon. The scrapings not only add to the flavor of the gumbo, but also reduces the gumbo filé’s ability to thicken.) Add the stock and bring the gumbo to a boil. Reduce heat and simmer 45 minutes to an hour, stirring occasionally. Add the shrimp, crabmeat and oysters, then cover and turn off the heat. Leave pot covered just until the seafood is poached, about 6 to 10 minutes. Serve immediately.