Shrimp and Andouille Gumbo

The stock recipe is adapted from Ina Garten's (http://www.foodnetwork.com/recipes/ina-garten/seafood-stock-recipe.html): Warm 2 tbsp. olive oil in a large stock pot. Add the shells from the shrimp with 1 medium chopped onion, 1 chopped large carrot, 2 chopped stalks of celery. Cook for 15 minutes, or until the vegetables just start to brown. Add 2 minced cloves of garlic and cook 2 more minutes. Add 1 1/2 quarts of water, 1/2 cup of white wine, salt, pepper, and thyme. Bring to a boil and then simmer for about an hour. You'll use this stock for the gumbo. The main gumbo is adapted from Emeril (http://emerils.com/123395/shrimp-crab-and-okra-gumbo There are a bunch of gumbo recipes on his site, this particular one is the one I used). While the stock is simmering, prepare the ingredients for the gumbo itself. Chop 1 large onion, 3 stalks celery, 1 large green bell pepper, 3 cloves of garlic. Add this into a large mixing bowl with 2 bay leaves, 1 tsp. dried thyme, 1 tsp. oregano, 1/4 tsp. Cayenne, 2 tsp. kosher salt, and 1 tsp. freshly ground pepper. Cook the andouille sausage. I cut it into small medallions and fry it with a little olive oil to make sure they brown. After the stock has been simmering for 20-30 minutes, start the roux. In a second large stock pot, heat 1/3 cup of vegetable oil until it is very hot (they original instructions say "smoking". That scares me a bit). Reduce heat to medium-low and add 1/2 cup of flour. You *must* continually stir this as it cooks, continuing to do so until it is brown (original recipe says the color of pecans. It starts to smell like nuts on the verge of burning). Once the roux is ready, add the entire mixture assembled above and mix thoroughly. Cook for 5 minutes, stirring occasionally. Add in the tomato paste. Cook for another 5 minutes. You'll have a fairly thick mass of veggies. Once the veggies are cooked, add 1/2 cup white wine to them, and strain the simmering shrimp stock (it should have simmered for about an hour at this point) directly into the veggie mass. Stir it up well. Add in the cooked andouille sausage. Allow to simmer for a while. 30 minutes is enough. Cook your rice according to when you want to prepare things The final ingredients only need to go in 5-10 minutes before serving. When ready, add the shrimp (I originally used 1 lbs. shrimp and 1/2 lbs. dungeness crab and it was awesome), as well as the parsley and green onions. Cook until the shrimp is white and firm, about 5 minutes (the gumbo holds a lot of heat).