Instructions: In a large frying pan, heat tomato juice over medium-high heat. Add the onion, bell pepper, okra and celery and saute until wilted and softened slightly, 5-7 minutes.

Add wine and vinegar and bring to a boil. Stir in sweet potatoes, tomatoes or puree, chili powder and cayenne and cook until mixture returns to a boil. Reduce heat to low, cover and simmer, stirring occasionally, until the sweet potatoes are tender, 20-25 minutes. Add the shrimp and stir to combine. Cover and cook until the shrimp are pink, about 5 minutes. To serve, divide the rice among individual bowls. Top each with an equal amount of the gumbo.

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