Ingredients:
- 1-2lbs of Sausage, Shrimp, Chicken, Crabs
- 1 large Vidalia Onion, Green-Red-Yellow or Orange Pepper
- 10 Garlic Cloves and Shallots
- 6 Sassafras Leaves {bay leaves}
- 1 Bunch of Fresh Parsley, Sage
- 3lbs of Carrots, Broccoli, Cauliflower {California Blend} for veggie stock to yield a gallon
- 4 Tblsps of Ground Thyme, White Pepper, Smoked Paprika, Cumin
- 1 Tblspn of Cheyenne Pepper
- 2 Cups of Ground Filé, 3 Cups of Matcha Tea
- 1 Cup of Corn Starch for Slurry
- 3 Gallons of Purified Water (+1 quart for slurry)
- 5 Cups of Rice
- 1 Cup Toasted Sesame Seed Oi
Preparation:
- Cook Cali-Blend down to a thick stock (add shrimp heads/bones/etc to enhance body of stock (sieve if so) (set aside)
- Brown/Sauté all meats and/or seafood with 3 bay leaves and oil (set aside)
- Caramalize/Sauté Finely Chopped Onions, Peppers, Garlic, Shallots, Fresh Sage and Parsley(set aside)
- Combine Filé, Matcha, and Corn Starch with 3 cups water to create slurry
- Combine all Ingredients (except slurry) and bring to a boil, cut off and stir in Slurry then let simmer for 45 minutes to serve hot over cooked rice.