new orleans shrimp etouffee

Ingredients

• 1 stick 1 stck unsalted butter
• 2 tablespoons bacon grease
• 1/2 cup all-purpose flour
• 1/2 large red bell pepper, chopped
• 1/2 large green pepper, chopped
• 1/2 large yellow pepper, chopped
• 3 cloves garlic, chopped
• 2 medium sweet onions, chopped
• 1 can Rotel tomatoes (10 oz)
• 4 slices bacon, cooked and crumbled
• 1 pound Andouille sausage, chopped
• 1 cup dry white wine
• 1 cup heavy cream
• 2 - bay leaves
• 1 tablespoon Tony Chachere's Creole seasoning
• 1/2 tablespoon white pepper
• 1/2 tablespoon black pepper
• 1/2 tablespoon cayenne pepper
• 4 cups chicken stock
• 2 pounds shrimp, peeled and deveined