For the shrimp stock, peel and de-vein the shrimp and reserve the shells. Refrigerate the shrimp until needed. In a saucepan or stockpot, add all ingredients but the water. Slowly add the water until ingredients are covered. Bring to a boil and immediately reduce to a simmer. Skim impurities (i.e., scum) from top of stock and simmer for approximately 30 to 45 minutes. Strain stock and reserve.In a Dutch oven, heat the oil. Add the sliced andouille sausage and just sauté until almost done. Remove from the heat. Add the shrimp and sauté until just slightly translucent. Again, remove from the heat. Add a touch more oil if needed. Add the onions and cook till translucent. Add the garlic, all peppers and garlic. Sauté for about 7 – 8 minutes. Add salt and dry seasonings and garlic and stir to combine, cooking for another 1 to 2 minutes. Add about 2 tbsp of butter and let melt.
Deglaze the bottom of the pan with the wine and the chicken stock. Add the reserved chicken stock and the diced tomatoes. Add the kale to the mixture and let simmer. In a coffee cup, take the remaining 4 tbsp of butter and the corn starch and mash the butter and cornstarch together until well blended. Pour the mixture into the gumbo and make sure you stir completely. This will help thicken the broth slightly. Taste and adjust seasonings if necessary.