1 red bell pepper, seeded and diced

1 green bell pepper, seeded and diced

2 large onions, diced

2 celery stocks diced

3/4 cup vegetable oil or butter

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 dry thyme

1/2 teaspoon dried oregano

6 cloves garlic minced

5 1/2 cups shrimp shell stock recipe follows

1 pound andouille sausage cut in half pieces and half again.

peeled, deveined shrimp reserved from making stock, below

plain cooked white rice, for serving

Combine peppers, onions, and celery ina bowl. Stir and toss with your fingers. Set aside.

In a large heavy skillet use a cast iron one, heat the oil until it just begins to smoke.

Gradually add the flour, whisking constantly to make the classic french roux.

Continue whisking constantly and cook over high to medium high heat until the roux is dark brown and very fragrant.

Add the vegetable mixture, and stir in well with a wooden spoon. Cook for two minutes until they start to break down. Add salt and dry seasonings and garlic.

Stir to combine, cooking for another 1 to 2 minutes.

Remove pan from heat.

Place shrimp stock in a large Dutch oven or stockpot and bring to a gentle boil. Gradually add the roux mixture to boiling stock, whisking constantly, until completely incorporated and dissolved.

Return to a boil and add the andouille, then reduce to a simmer and cook for 15 minutes.

Taste and adjust seasoning if necessary.

Add shrimp and turn off the heat.

Let gumbo sit for 5-7 minutes  to allow shrimp to cook, depending how large your shrimp are. Then immediately serve over rice.

SHRIMP SHELL STOCK

2 pounds medium shrimp, with shell

2 Tablespoons vegetable oil

1 small onion, roughly chopped

1 carrot roughly chopped

1 stick celery, roughly chopped

1/2 cup white wine

water about three cups

3 black peppercorn

1 bay leaf

1/2 teaspoon dried thyme leaves

peel and devein the shrimp and reserve the shells. Refrigerate the shrimp until needed. In a saucepan or stock pot, heat the oil over medium high heat.

Then, add the shrimp shells and cook, stirring constantly, until shells are pink and giving off a good aroma.

Add the wine and cooked until reduced by half.

Add water to the pot to just past level of shrimp shells. Add peppercorns, bay leaf and thyme.

Bring to a boil and immediately reduce to a skimmer. Skim any froth or scum that forms off of top of stock and simmer for approximately 30-45 minutes.

Strain the stock through a sieve lined with a coffee filter.

Makes 2 cups.