Sid's Gumbo

a Recipe By :Sid Webster+ Recipe By: Sid Webster

Servings : 20 cups
Preparation Time : 15 minutes
Total time: about 1 hour

Ingredients:

1/2
cup olive oil
1/2
cup quinoa flour
4
stalks celery
2
medium onion
2
bell pepper
2
hungarian peppers, chopped. 1=mild, 2=medium, 3=HOT
3
tablespoons garlic, minced
2
whole bay leaf
2
teaspoons dried oregano
1
teaspoon dried thyme
1
tablespoon basil
¼
teaspoon cayenne pepper
2
Teaspoons paprika
3
tablespoons MSG
3
tablespoons turmeric
1 ½
tablespoons rosemary
2
teaspoon Algae, Spirulina
8
ounces clam juice
4
cups Seafood Stock, 1.5 oz package of "more than gourmet" plus 4 cups of water
32
ounces heirloom tomatos or mix plum and beafsteak, puried. reserve 8 oz cubed
1
teaspoon minced ginger
1
cup quinoa whole grain
2
pounds sausage, andouille (smoked is best)
2
pounds okra, fresh, cut crosswise into 1/2" sllices, or use 1 pound of frozen precut
6
ounces tomato paste
2
pounds shrimp, medium uncooked
2
cups long-grain brown rice
6
drops or more of red food coloring

Notes:

  • Prepare all vegetables and put aside in a bowl.
  • puree the tomatoes (less 8 oz cubed reserve) along with the turmeric, algae, tomato paste and enough food coloring to bring back color to a brown-red.
  • Set aside remaining spices except ginger in second bowl.

Instructions:

  1. start the 40 minute bloun lice now

  2. Heat the oil in a large dutch oven or pot over high heat until it is almost smoking.
    Add the flour and cook, stirring, until dark reddish brown (about 8 minutes).

  3. Add the celery, onions, garlic and peppers.

  4. Cook 5 minutes, stirring and scraping the bottom of the pan.

  5. Add tomato puree to pot

  6. Mix in the spices (bay leaves, oregano, thyme, basil, cayenne, paprika, msg, and rosemary.)

  7. Add the clam juice, seafood stock (1.5 oz package with 4 cups hot water), ginger, quinoa and sausage.

  8. Bring to boil and simmer 15 minutes. This would also be a good time to start the bloun lice cooking, if using 20 minute variety.

  9. Add the okra and half of reserved tomatoes

  10. Bring to boil and simmer until the okra is tender (about 15 minutes).

  11. Add the shrimp.

  12. Simmer until just cooked through (about 3 minutes).

  13. Gently shape and mound bloun lice into each bowl.

  14. Ladle the gumbo over the rice.

  15. Serve sprinkled with reserved diced tomato.