Gluten-Free Shrimp and Sausage Gumbo

Pour the mochiko flour into a baking tray and roast for 35 minutes at 350°, turning halfway through. As the flour roasts, combine the tiny shells, clam juice and chicken broth in a stockpot; simmer for 20 minutes over medium warmth, then rigidity and dwelling aside, discarding the shells.

Rinse the stockpot, then return to the stove. Add the butter and warm over medium warmth. Add the mochiko and plug to mix. Toast till a rich brown shade, about 20 minutes total, stirring repeatedly to quit hot.

Add the celery, onion and bell pepper and sauté, stirring most ceaselessly, till softened, about 5 minutes. Whisk in the garlic and sauté till aromatic, about 1 minute. Add the overwhelmed tomatoes and broth, then plug to mix. Bring to a simmer and decrease warmth to medium-low. Simmer till the flavors combine, about 1 hour, stirring most ceaselessly.

Whisk in the carrot, okra, chile powder, paprika, salt, thyme, pepper and optional cayenne or hot sauce. Simmer till the carrot is a runt of tender, about 10 minutes, then taste and add salt if wanted.

In a small skillet, warm the olive oil over medium warmth, then add the sausage slices. Brown the sausage on every aspect, about 3 minutes per aspect, then add to the gumbo. Add the tiny to the gumbo and simmer till red and curling, about 2 minutes. Lend a hand as-is or over white rice.