Shrimp And Crab Gumbo Over Cheese Grits - cooking recipe

Ingredients

1/4 vegetable oil, divided
12 ounces andouille sausages, sliced
1/4 cup all-purpose flour
1/2 onion, chopped (large)
1 red bell pepper, chopped
1 green bell pepper, chopped
1 1/2 celery ribs, chopped
5 garlic cloves, minced
3 cups fish stock or 3 cups chicken broth
2 (14 1/2 ounce) cans diced tomatoes, undrained
1/2 lb fresh okra, thinly sliced
6 fresh thyme sprigs
2 bay leaves
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 - 1/4 teaspoon cayenne pepper
1 -2 teaspoon file powder (optional)
2 teaspoons fresh lime juice
1 cup grits (quick cooking or stoned ground)
1 lb large shrimp, peeled and deveined
1 lb crab, cut into sections and smashed a bit
hot sauce (optional)

Preparation

Heat 1 T oil in a large soup pot over medium high heat. Add sausage, and cook 3 to 4 minutes or until browned on all sides. Transfer sausages to a plate.
Add remaining oil to drippings in pot to equal 1/4 C cup. Whisk in flour Cook over low heat, stirring frequently for about 20 minutes or until mixture is dark reddish-brown.
Stir in onion, peppers, celery and garlic and saute over medium heat for 8 minutes or until softened. Stir in stock and next 9 ingredients . Bring to a boil, reduce heat, and simmer, covered for 30 minutes.
Meanwhile cook grits according to package directions and and cheese. Cover and keep warm.
Stir in sausage, shrimp, and crab sections and cook for about 3-4 minutes or until shrimp are just done. Do not overcook. Remove bay leaves and serve gumbo over cheese grits. Season with hot sauce if desired.