Authentic Louisiana Creole Gumbo

Name: Authentic Louisiana Creole Gumbo
Ingredients: For the stock; 2 quarts low-sodium chicken broth; 6 large live blue crabs, cooked and cleaned , outer shell reserved; 2 pounds large, U-26, shrimp, cleaned, shells reserved; For the roux; 1 cup canola oil, lard or Crisco; 1 cup flour; For the gumbo; 2 large onions, diced; 4 stalks celery, diced; 2 green bell peppers, seeded and diced; 6 cloves garlic, minced; 1 tablespoon Creole seasoning, Lawry's or Old Bay, plus more to taste; 1 28-ounce can, whole tomatoes; 3 tablespoons Worcestershire sauce; 10 dashes of hot sauce, more to taste; 2 sprigs of fresh thyme; 2 bay leaves; 2 pounds stew beef, cut in 1-inch cubes, seasoned with salt and pepper at least one hour prior to starting the recipe, if not overnight; 2 pounds bone in, skin on chicken thighs, seasoned with salt and pepper at least one hour prior to starting the recipe, if not overnight; 3 cups fresh okra, sliced; kosher salt; freshly ground black pepper; cooked white rice, preferably short grain Carolina rice; sliced green onions for garnish