Shrimp and Sausage Gumbo
This recipe is packed with veggies on veggies on veggies, which makes my body and me very happy! It also tastes divine and is perfect for those "cold" California evenings we've been having. AKA, when it drops below 65. Enjoy!
1 cup chopped white onions
6 chopped garlic cloves
2 TBSP ghee or grass fed butter
1/2 lemon thinly sliced
8 organic pork sausages chopped ( you can use chicken sausage too)
1.5 cups of raw wild shrimp
4 cups chicken bone broth (store bought or homemade)
1 can crushed tomatoes
2 TSBP tomato paste
2 bell peppers sliced (I used one red and one yellow)
1 cup chopped kale
1 bag trader joe's cauliflower rice (or about 2 .5 cups if you make your own)
2 tsp paprika
1 tsp thyme
1/2 tsp cayenne
1 tsp oregano
Heat butter or ghee in a large pan (large enough to hold the entire gumbo) and then add onions and garlic once hot.
Sautee until until they become translucent and then add lemon slices, bell peppers and cauliflower rice.
Once browned, toss in the diced pork sausage and shrimp and mix until cooked.
Add bone broth, canned tomatoes, tomato paste, kale and all spices.
Stir and then let simmer for 10-15 minutes.
Add salt and pepper to taste if you need to.