Soak the beans. See Notes
Peel, clean and rinse shrimp. Pat dry with a paper towel and combine with some creole seasoning and set aside. Chop and measure all other ingredients and set aside until needed.
Starting in a cold dutch oven, saute the bacon until most of the fat is rendered.
Leaving bacon in the dutch oven, turn down the heat and add the onions, bell peppers and celery. Saute slowly until starting to brown and caramelize, about 6 minutes.
Turn up the heat and add the garlic and about ⅔ of the Herb and Seasoning Blend. Stir for 2 to 3 minutes until aromatic.
Add the beans (after draining) and stir well to coat all the beans with the bacon grease, trinity and spices. Saute about 4 or 5 minutes.
Add a little stock to deglaze the dutch oven (if needed), scraping up all the browned goodness on the bottom.
Add the remaining stock and the liquid crab boil (see Notes); bring to a full boil, reduce heat to a heavy simmer and continue uncovered for about 5 minutes while all the flavors begin to come together.
Lower heat to a simmer, cover pot and cook for about 2 to 3 hours, stirring occasionally so it does not stick.
At about the 2-hour mark, start testing the beans to see if they are getting tender. Remove the cover intermittently if the beans need to thicken once they are soft.
Once the beans are soft, taste for seasoning. Add the remaining Herb and Spice Blend and about 2 teaspoons of salt. The shrimp will absorb some salt so it's OK to be a little salty at this point.
Add the shrimp by hand, a few at a time, and mix in thoroughly.
Keeping the beans on a slow simmer, cover the pot and simmer for about 10 to 15 minutes.
Remove from heat and let sit covered for about 5 minutes. Taste again for salt and add more if desired.
Remove the bay leaves and serve over long grain rice.