Louisiana Crab and Shrimp Stew

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Ingredients
2lbs of shrimp, peeled and deveined -reserve the heads and peelings for seafood stock
6-12 boiled crabs, cleaned and split in half
1 lb of lump crabmeat
1/4 cup corn oil
1/2 cup all purpose flour
1 red bell pepper, diced finely
1 green bell pepper, diced finely
2 onions, diced finely
6 garlic cloves, diced finely 
2 bay leaves
Garlic Powder, to taste
Onion Powder, to taste
Smoked Paprika, to taste
Oregano, to taste
Culture Creole Seasoning, to taste
Badia Complete Seasoning, to taste
6 cups of seafood stock
Green onions, to garnish
Optional: Cornstarch/water mix to thicken
Seafood Stock
1 onion, cut in fourths
1 bell pepper, cut in fourths
5-6 peppercorns
6-7 garlic cloves
2 pieces of celery, cut in large pieces
4 bay leaves
Directions
Seafood Stock
In a 6 quart pot, add all of the stock ingredients and fill the pot with water.  On medium high heat, allow the mixture to boil while prepping the stew.
Stew

1. In a large, heavy bottomed stock pot, on medium heat, combine the flour and oil.  Continue to stir.  
2. As the roux begins to darken, reduce the heat to low medium and continue to stir until it reaches a dark brown color.
3. Once the roux has reached the desired color, add the raw seasonings, minus the garlic.
4. Stir until the raw seasonings begin to soften (3-4 minutes), then add the garlic.
5. Stir another minute. 
6. Season the roux and raw seasonings with dry seasonings.
   
7. Stir in the warmed seafood stock and bring to a boil on high heat.
8. Reduce the heat and add the crabs. Allow to simmer about 20 minutes.
9. Stir in the lump crab meat and shrimp.
10. Add a cornstarch slurry to thicken, if necessary. (1:2 ratio, 1bs of cornstarch and 2 tbs of cold water, mixed well)
11. Allow the stew to simmer until the shrimp are cooked, about 10 minutes.
12. Remove the bay leaves.
13. Serve over rice, garnish with green onions.