Shrimp-And-Crab Gumbo Over Grits

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Coastal Living


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1/4 cup vegetable oil, divided

1 (12-ounce) package andouille sausages, sliced

1/4 cup all-purpose flour

1/2 large onion, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

1 1/2 celery ribs, chopped

5 garlic cloves, thinly sliced

3 cups fish stock or chicken broth

2 (14 1⁄2-ounce) cans diced tomatoes, undrained

1/2 pound fresh okra, thinly sliced

6 fresh thyme sprigs

2 bay leaves

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground cayenne

2 teaspoons fresh lime juice

1 cup quick-cooking or stone-ground grits

1 1/2 pounds large shrimp, peeled and deveined if desired

1/2 pound lump crabmeat

1/2 cup chopped fresh parsley leaves

1 tablespoon filé powder, optional

Hot sauce, optional

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