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Shrimp & Andouille Gumbo

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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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