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Nothing is more comforting than a bowl of good gumbo with a scoop of rice on top.
This gumbo has all the bells and whistles including okra and yes...sauerkraut!

This is really bread sopping good. I like San Francisco sourdough, Pugelise, or Como bread.



• 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. 
 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.

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