Triple Protein Gumbo

 Servings: 6

 Components

  •  3 Packets of Dr. Kellyann’s Rosemary Thyme Bone Broth
  • 1 Cup Dr. Kellyann’s Basic Bone Broth
  • 1 Bundle of hen sausage
  • Meat from one rotisserie hen
  • 1 1/2 Lbs. uncooked shrimp, peeled and deveined
  • 1 Cup okra, sliced
  • 1 Cup crimson pepper, diced
  • 1 Cup yellow pepper, diced
  • 1⁄2 Teaspoon cayenne pepper (For much less of a “kick” (spice) use 1/4 teaspoon)
  • 1 1⁄2 Teaspoon onion powder
  • 1 1⁄2 Teaspoon garlic powder
  • 1⁄2 Teaspoon paprika
  • 3 Tablespoons of Ghee
  • 1⁄2 Cup arrowroot
  •  1 Cup celery, diced
  • 1 Cup white onion, diced
  • 1 Tablespoon minced garlic
  •  1⁄2 Can of 14 oz diced tomatoes
  • 1⁄2 Teaspoon white pepper
  •  1 Teaspoon black pepper
  • 1⁄2 Teaspoon Himalayan salt

Directions:

Serving Measurement: One Cup

  1. Warmth 3 cups of water in a saucepan. When the water begins to boil, add three
    packets of Dr. Kellyann’s Rosemary Thyme Bone Broth and 1 cup of Dr.
    Kellyann’s Basic Bone Broth. Put aside.

  2. Make the Roux: In a big pot, soften 3 tablespoons ghee. Add within the
    arrowroot and stir repeatedly for about 20 minutes. Watch out
    to not let it burn! When completed, It ought to have a deep chocolate shade.

  3. Add the bay leaf, onions, celery, yellow pepper and crimson pepper. Stir,
    sometimes, until the onions are tender, about 3 minutes.

  4. Add the garlic and slowly pour within the bone broth, stirring incessantly, until
    the broth involves a slight boil.

  5. Add the diced tomatoes, sausage, hen, okra and all of the seasonings.
    Combine effectively and convey to a boil. Cut back warmth, cowl and simmer for 15
    minutes.

  6. Add the shrimp, cowl and simmer for an additional 8-10 minutes.

  7. Serve with cauliflower rice.


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