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In a separate pot, boil shrimp shells in 1-quart unseasoned water 25 minutes. Add water to retain volume. Strain through cheesecloth. Retain liquid. In a large heavy gumbo pot, add oil and flour to make a roux. Cook until golden brown. Add all seasonings. Saute 5 to 10 minutes. Add shrimp and saute 10 minutes. Add hot water, 1-quart reserved liquid, tomatoes, lemon rind, bay leaves. Stir well. Add crab meat and salmon. Cook 45 minutes. Season to taste. Serve over rice. Garnish with parsley.
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Food photo lighting — LED panels, diffusers, backdrops for stunning shots
Double-sided photo backdrops — marble, wood, concrete textures
Global seafood cooking — fish, shellfish, crustacean techniques
Iconic seafood seasoning — crab boil, shrimp, Bloody Mary
Professional-grade blender — silky purees, hot soups, nut butters