Shrimp-and-Crab Gumbo Over Grits

INGREDIENTS

1/4 cup

vegetable oil, divided

1 12 ounce package

andouille sausages, sliced

1/4 cup

all-purpose flour

1/2

large onion, chopped

red bell pepper, chopped

green bell pepper, chopped

1 1/2

celery ribs, chopped

garlic cloves, thinly sliced

3 cups

fish stock or chicken broth

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

1/2 lb

fresh okra, thinly sliced

fresh thyme sprigs

bay leaves

1 tsp

kosher salt

1/4 tsp

freshly ground black pepper

1/8 tsp

ground cayenne

2 tsp

fresh lime juice

1 cup

quick-cooking or stone-ground grits

1 1/2 lb

large shrimp, peeled and deveined if desired

1/2 lb

lump crabmeat

1/2 cup

chopped fresh parsley leaves

1 tbsp

filé powder, optional

Hot sauce, optional