Mike Davis, 26Brix Chef
1 cup all-purpose flour
1 cup sunflower oil
3 cups tomatoes, chopped
2 green pepper; seeded and finely diced
1 yellow onion, finely diced
3 stalks celery, finely diced
1 bunch fresh oregano, chopped
1 bunch fresh thyme, chopped
1 bottle Dunham Cellars Cabernet Sauvignon
4 quarts chicken stock
1 tablespoon Worcestershire sauce
teaspoon cayenne pepper
1 pound andouille sausage, cooked and sliced (substitute Italian sausage)
2 pounds crawfish tails, cooked (substitute cooked prawns if needed)
3 cups cooked white rice
salt and pepper to taste
Gumbo file (also known as ground sassafras) as garnish
To make the roux, add flour and oil together in a heavy bottom saucepan. Cook on low heat and stir constantly with a wooden spoon approximately 20 minutes, or until the mixture turns a light chocolate color. Cool roux to room temperature.
Place tomatoes into a large stockpot on medium-high heat. Stir tomatoes until most liquid has evaporated and tomatoes are dry. Add the green pepper, onions, celery, oregano and thyme.
Saute the vegetables for about 10 minutes. Deglaze with the wine and reduce by . Add 1 cups of the roux to vegetable mixture and stir until thick. Slowly add the chicken stock while mixing to ensure all lumps are gone. Simmer the mixture on medium heat for 1 hours or until thickened. Turn up heat slightly, add remaining ingredients and finish cooking for another 20 minutes on medium high heat stirring often. Season with salt, pepper, and gumbo file (or sassafras).
Makes 8-10 servings