Shrimp and Andouille Gumbo

Name: 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)