4oz. Grass-fed Butter
4oz. Duck Fat
8oz. Millet Flour (can sub. regular flour)
1 Tbsp. Avocado Oil (can sub oil of choice)
1# Sliced Smoked Andouille Sausage
2 cups Medium Dice Onions
1 cup Medium Dice Bell Peppers (mix up the colors)
1 cup Medium Dice Celery
1  Fine Dice Jalapeno
2# Sliced Okra
5 Minced Cloves of Garlic
2# Chopped Greens
3 Tbsp. Cajun Seasoning Blend
16oz. Amber Ale (can sub. beer of choice)
28oz. Fire Roasted Diced Tomatoes
3 Bay Leaves
2qt. Stock (your choice)
1qt. Water
Salt & Pepper to taste
2# Shrimp (peeled & de-vained)
1 Bunch Chopped Italian Parsley
1 Bunch Chopped Cilantro

4 cups Water
2 cups Quinoa 

Cajun Spice Blend:
1tsp. Black Pepper
1tsp. Cayenne
1tsp Celery Seed
1tsp. Thyme
2 tsp. Oregano
1 Tbsp. Granulated Garlic (can sub powder)
1 Tbsp Sweet Paprika
1 Tbsp. Smoked Paprika
2 Tbsp. File

1.  In a medium sized sauce pot, heat together butter and duck fat.  Once they are melted and blended together, stir in millet flour.  Keep the heat at a medium temperature.  Stir the roux regularly.  It will appear to look like wet sand.  Continue to stir and cook as it begins to brown.  You will be looking for the color of peanut butter.  Once you have reached the medium honey color, remove it from the heat and set aside.
2.  In a large stock pot (1 gallon),  Add avocado oil to medium high heat.  Once the oil begins to ripple slightly, add the andouille sausage.  Once the sausage is caramelized (browned) add the mire poix (onions, peppers, celery, jalapeños, and garlic).  Continue to cook until onions are translucent and celery is softened.
3.  Once the sausage and the veggies are ready, add the cajun spice blend.  Be sure to incorporate the spice blend throughout the sausage and the veggie mix.  Let the mixture cook on medium heat for 5 minutes to bloom the spices.  Stir occasionally.
4.  Deglaze the pot with the beer.  Stir to remove the fond from the bottom of the pot (all the tasty bits that are starting to stick).  Let the beer reduce by half.
5.  Add the tomatoes, stir and let marry with the flavors for 2 minutes.  Add the roux, allowing it to melt into the mixture for a moment.  Add the stock and water.  Be sure to stir constantly so that the roux doesn't settle on the bottom of the pot.  Allow to cook for 30-45 minutes stirring regularly.
6.  Adjust with salt and pepper and check seasonings to taste.  Allow to cook for another 10 minutes.  Add the greens and stir in.
7.  Meanwhile, bring to a boil in a separate smaller pot the 4 cups of water.  Once boiled, reduce the heat and add the quinoa.  As the water is absorbed into the quinoa, turn the heat down to low and cover with a lid.  After 20-25 minutes all liquid should be gone.  Fluff with a fork and set to the side.
8.  Ten minutes before you are ready to serve, add the shrimp.  The gumbo is ready when the shrimp are pink.  Serve over the quinoa and garnish with the parsley and cilantro.
***Substitutions are easily done in this recipe.
VEGAN: Instead of butter and duck fat- use COCONUT OIL & OLIVE OIL
                as for sausage; you can use vegan sausage, mushrooms, sprouted tofu, or marinated tempeh
                To bulk up the gumbo, use a variety of veggies; eggplant, squashes, and mushrooms are best
SEAFOOD ALLERGIES: Instead of shrimp- Add 1# cooked (shredded or chopped)chicken 

Erin Clarke