Ingredients

• 12 to 14 ounces smoked Andouille sausage, cut crosswise into 1/2-inch-thick rounds
• 6 tablespoons (3/4 stick) unsalted butter
• 2 tablespoons neutral oil, such as grapeseed, peanut, or canola
• 1/2 cup all-purpose flour
• 1 large green bell pepper, diced (about 1 1/2 cups)
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 3 medium stalks celery, diced (about 1 1/2 cups)
• 5 cloves garlic, minced
• 2 tablespoons salt-free Cajun seasoning
• 1 1/2 teaspoons kosher salt, plus more as needed
• 1/2 teaspoon cayenne pepper, plus more as needed
• 1 (32-ounce) carton low-sodium seafood or chicken broth (4 cups)
• 1 (14-ounce) can crushed tomatoes, preferably fire-roasted
• 1 cup water
• 2 sprigs fresh thyme
• 2 dried bay leaves
• 2 pounds raw medium shrimp (21 to 25 per pound), peeled and deveined (tails left on if desired)
• 1 (10- to 12-ounce) package frozen cut okra (do not thaw)
• 1 to 2 tablespoons filé powder
• 1 tablespoon white wine vinegar or distilled white vinegar
• Cooked white rice
• Thinly sliced scallions
• Crystal or Tabasco hot sauce