• 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


  1. Cook Cali-Blend down to a thick stock (add shrimp heads/bones/etc to enhance body of stock (sieve if so) (set aside)
  2. Brown/Sauté all meats and/or seafood with 3 bay leaves and oil (set aside)
  3. Caramalize/Sauté Finely Chopped Onions, Peppers, Garlic, Shallots, Fresh Sage and Parsley(set aside)
  4. Combine Filé, Matcha, and Corn Starch with 3 cups water to create slurry
  5. 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.