SEAFOOD AND SAUERKRAUT GUMBO WITH ANDOILLE SAUSAGE - GUTSY'S FAVORITE COMFORT FOOD

INGREDIENTS: Serves 4-6

•   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 andouille or linguica sausage sliced into 1/4 to 1/2 inch rounds
•   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
•   1 cup okra cut into 1/2inch rounds
•   **Note: 1/2 pound of 21-25 count shrimp (shelled & de-veined) can be added 15 minutes before
       serving.
•   3 bay leaves,  **remove before serving
•   Salt to taste  **See Cooks Note
•   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 sourdough bread bowls also make a nice touch if you don't want rice. Use a
      good sourdough bowl.


PREPARATION:

1.  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.

2.  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.

3.  Add the stock,  Madeira wine, red wine,  bay leaves okra,  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. 

4.  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.

5.  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.

6.  Stir in the green onions and parsley and serve the gumbo in individual soup or gumbo bowls with
the rice. 

7.  Pass the file powder at the table.

8.  Garnish with a sprig of Italian flat leaf parsley.


COOKS NOTE*  Watch out for the salt.  Tony Chachere's Creole seasoning is quite salty,  so
                           check before you add more.