Shrimp and Andouille Gumbo

Ingredients

• 1 red bell pepper, seeded and diced
• 1 green bell pepper, seeded and diced
• 2 large onions, diced
• 2 celery stalks, diced
• 3/4 cup vegetable oil or lard
• 3/4 cup flour
• 2 bay leaves
• 1 tablespoon kosher salt
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon cayenne
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 6 cloves garlic, minced
• 5 1/2 cups reserved shrimp stock, recipe follows
• 1 pound andouille sausage, cut in 1/2-inch pieces (half-moons)
• Peeled, deveined shrimp, reserved from making stock, below
• Plain cooked white rice, for serving
• 2 pounds medium shrimp, with shells
• 2 tablespoons vegetable oil
• 1 small onion, roughly chopped
• 1 carrot, roughly chopped
• 1 stalk celery, roughly chopped
• 1/2 cup white wine
• Water
• 3 black peppercorns
• 1 bay leaf
• 1/2 teaspoon dried thyme leaves (or a couple fresh sprigs)

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