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INGREDIENTS: 4 GENEROUS SERVINGS

INGREDIENTS:
1 cup vegetable oil
1 cup all purpose flour
1 cup chopped yellow onions
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/4 pound chopped andouille or linguica sausage, chopped fine
1/4 pound sliced andouille or linguica sausage
Tony Chachere's creole seasoning
1 quart chicken stock
1/2 cup Madeira wine
1/2 cup good red wine
2-3 cups sauerkraut,  rinsed and drained
**Note: 1/2 pound of 21-25 count shrimp (shelled & de-veined) can be added 15 minutes before serving.
1 bay leaf,  remove before serving
Salt to taste
2 tablespoons chopped scallions,  green part only
2 tablespoons chopped flat leaf parsley
Louisiana file powder,  sprinkle on top when serving
4 cups cooked long grain rice.
*Optional: Hollowed out bread bowls also make a nice touch if you don't want rice. Use a good sourdough bowl.


METHOD:
In a large, heavy pot or a Dutch oven over medium heat, combine the oil and
flour. Stirring slowly and constantly, make a dark brown roux, the color of
chocolate, 20 to 25 minutes. Add the chopped onions, bell peppers, chopped
celery, and 1/4 pound chopped sausage. Season with Creole seasoning. Cook,
stirring, until the vegetables are very soft, 8 to 10 minutes. Add the stock,
Madeira wine, red wine,  bay leaf and sauerkraut, stir until the roux mixture and
broth are well combined. Bring to a boil, then reduce the heat to medium-low
and cook, uncovered, stirring occasionally, 2 hours. Meanwhile, season the
remaining seafood with Creole seasoning. Add the optional seafood and
remaining sliced sausage to the gumbo. Cook for an additional 15 minutes.
Remove from the heat and let sit for 5 minutes before skimming off any fat that
has risen to the surface. Taste for seasonings and adjust. Stir in the green
onions and parsley and serve the gumbo in individual soup or gumbo bowls with
the rice. Pass the file powder at the table.

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