Shrimp and Sausage Gumbo
SERVINGS 8
Ingredients
- 2 Tbsp. ghee organic grass-fed, if possible
- 1 lb. turkey sausage
- 1 cup celery chopped (approx. 21⁄2 medium stalks)
- 2 cups onion chopped (approx. 22⁄3 medium)
- 1 cup green bell pepper chopped (approx. 11⁄3 medium)
- 5 cloves garlic chopped
- 2 cups canned tomatoes
- 8 cups chicken broth preferably from grass-fed cows
- 2 cups Okra sliced
- 2 Tbsp. Cajun seasoning see separate recipe for Cajun Rub
- 3 bay leaves
- 1 Tbsp. Worcestershire sauce
- ½ tsp. sea salt or Himalayan salt
- 1½ tsp. instant espresso powder
- ¼ cup cornstarch preferably GMO-free + 1⁄4 cup water (combine to make a slurry)
- 1 lb. shrimp peeled, deveined
- 1 packet unflavored gelatin
Instructions
- Heat ghee in large soup pot over medium-high heat, until fragrant.
- Add sausages; sear for approx. 5 minutes, turning frequently, until deep brown on all sides. Place on a paper towel-lined plate. Cool, slice into 1⁄4-inch rounds. Set aside.
- Add celery, onion, bell pepper, and garlic to same soup pot; cook over medium-high heat, stirring frequently, for 8 to 10 minutes, or until vegetables are very soft and brown.
- Add tomato puree; cook, stirring occasionally, for 8 to 10 minutes, or until it becomes very thick and darkens. (Don’t worry if it sticks and browns on the bottom of the pan, just don’t let it turn black.)
- Add broth mixture, okra, sliced sausage, Cajun Rub, bay leaves, Worcestershire sauce, salt, and espresso powder. Bring to a boil. Reduce heat to low; gently boil, stirring occasionally, for 30 minutes.
- Remove bay leaves. Add cornstarch slurry and shrimp. Bring back to a boil, stirring occasionally. Remove from heat. Cover and let sit for 10 minutes.
Nutrition
Calories: 280kcalCarbohydrates: 21gProtein: 27gFat: 10gSaturated Fat: 4gCholesterol: 195mgSodium: 1812mgPotassium: 1007mgFiber: 5gSugar: 6gVitamin A: 2501IUVitamin C: 52mgCalcium: 171mgIron: 5mg
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