Heat 5 tablespoons of olive oil in a medium sauce pan of medium heat. Sprinkle the flour into the pan and stir to dissolve. Turn the heat down and simmer for 30 minutes to brown the roux.
In a large pot, heat the remaining 2 tablespoons of olive oil over medium high heat. Add the onions, celery, bell pepper and carrots and heat for 10 minutes or until softened, stirring occasionally.
While the roux and vegetables are cooking, heat the sausages in a saute pan until heated through and then dice into bite-sized pieces. Set aside.
Once the roux has cooked, stir in the vegetable broth and wine. Mix thoroughly, incorporating any flour that has settled on the bottom of the pan. Pour the mixture into the pot with the cooked vegetables. Add the canned tomatoes, tomato paste, roasted red peppers, okra, corn, oregano and salt.
Heat on medium-high for 25 minutes, stirring frequently. No need to add a lid, the liquid will evaporate and the stew will thicken. Stir in the filé, hot sauce, cayenne pepper, and sugar and cook for another five minutes.
Remove from the heat. Add the sausage and season to taste with salt and pepper.
Serve garnished with chopped parsley, cilantro green onions and/or a side of rice, if desired.