Instructions: In a small bowl, combine the white pepper, black pepper, crushed red pepper flakes, paprika, cumin, thyme and about 2 tablespoons of the basil. Reserve.

In a heavy, medium-sized ovenproof skillet, heat the butter over medium heat.

Add the flour and stir to combine. Add the onion and green and red peppers; mix to combine.

Transfer the skillet to the lower rack of the oven. Cook until the flour becomes golden in color, about 30 minutes.

Remove the skillet from the oven and transfer the roux and vegetables into a large saucepan that will hold all the ingredients.Stir the reserved spice and herb mixture into the roux.

Place the saucepan over medium-high heat and slowly add the white wine and the hot stock while stirring to prevent lumps. Adjust the seasonings as necessary with the sea salt. Bring to a simmer and cook for about 45 minutes.

Add the chicken pieces, shrimp, tomatoes and remaining basil, cooking until they are done and tender, about 15 minutes. The gumbo should have a luxurious consistency, with a spicy little bite. Adjust the seasonings to your taste.

Mix in a little file powder to slightly thicken the gumbo. Serve it immediately over rice or refrigerate for up to 2 days for the full gumbo flavor.

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NOTE: This gumbo is spicy. Reduce the white pepper, black pepper and crushed red pepper flakes seasonings to taste if you want to lower the heat.

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