1In a large dutch oven, heat and brown Chorizo without oil. After about 3 minutes, add the chopped shallots and garlic, cook until tender about 2 minutes.
Add chicken broth, wine, roasted peppers, beans, ground pepper and bay leaves. Simmer for 10-15 minutes.
2While the gumbo simmers, make the rue. In a small frying pan, melt the butter. Once all butter is melted and bubbling, add the flour and stir until all flour is incorporated. Cook the rue until it turns to a nutty-brown color. Remove from heat and add into the gumbo. Stir the gumbo as you pour in the rue.
3Add the frozen chopped spinach and simmer another 10-15 minutes. Add the shrimp and cook and simmer for another 7-10 minutes. Taste for preferred saltiness; Chorizo and chicken broth may provide enough salt. Stir in and garnish with chopped parsley.