Bele Casel Prosecco Colfòndo isn’t “officially” available in Texas, but we managed to sneak some in for Christmas eve on the bayou and paired it with Uncle Tim’s east Texas gumbo.
For those of you who’ve never had gumbo, it’s a stew made with roux, filé (finely ground sassafras), and meat and/or seafood, and often served over steamed rice.
Uncle Tim makes his Christmas eve gumbo with chicken and deer sausage. In classic east Texas fashion, he recommends folding in a generous dollop of his potato salad (made with hard-boiled eggs).
Happy holidays, yall!