Instructions: Preheat the oven to 350 degrees. To make a roux, melt the rendered fat in a large saute pan over medium-high heat. Add the flour and cayenne pepper, and cook, stirring continuously, until the ingredients are well blended.

Transfer to a baking pan and bake, stirring every 20 to 30 minutes, for 1 1/2 to 2 hours, or until deep brown.

Bring the stock to a boil in a large stock pot over medium-high heat, whisk in the roux, and cook over high heat until reduced by one-half.

Meanwhile, in a large saute pan over medium-high heat, combine the onions, peppers, garlic, andouille sausage, tasso ham, and okra. Cover the pan with a lid and cook until the vegetables are tender and fragrant, 5 to 8 minutes. Add the paprika, chile powder, cumin, and red wine, and cook over high heat until reduced by one-half, about 5 minutes. Add the tomato puree, bring to a boil, reduce the heat to low, and simmer 5 to 10 minutes, or until the flavors are well blended. Stir the vegetable mixture into the stock. Add the cayenne sauce. Worcestershire sauce, and file powder. Add the prawns, scallops, and chicken, and simmer until the prawns turn pink, the scallops are opaque, and the chicken is just cooked. Adjust the thickness of the gumbo with additional stock or water, if necessary, and season to taste with salt and pepper. Serve hot over white rice, and pass around a bottle of Louisiana-style hot sauce.

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