Premium Recipes

2-4 servings

Ingredients:
1 lb unpeeled, raw shrimp
4 cups chicken or vegetable stock
1 Tbsp coconut or mct oil
6 cloves garlic, minced
1 onion, chopped
1 lb chicken breast (or thigh), cut into 1″ chunks
1 green bell pepper, chopped
2 cups okra, chopped
1 tsp hot sauce (to taste)
1/2 tsp black pepper
1 tsp paprika
1-2 bay leaves
2 cups cooked rice
1 Tb corn starch

Directions:
1. Peel shrimp, reserving shells. Cut shrimp in half and store in fridge until needed.
2. Bring stock to a boil over medium high heat. Add shrimp shells, reduce heat to low, and continue to simmer for 15-20 minutes (while continuing on with recipe).
3. Heat 1 Tb oil in a large pot over medium heat. Add onion and garlic and saute for 5 minutes.
4. Add chicken and brown for 5-7 minutes.
5. Add bell pepper, okra, hot sauce, and seasonings. Saute for 5 more minutes.
6. Strain shrimp shells out of stock and discard. Pour stock carefully over chicken mixture.
7. Add shrimp to gumbo and cook another 5 minutes or until shrimp turns bright pink.
8. In a small bowl, whisk corn starch with 1 Tb water. Add to gumbo and mix through.
9. Mix rice into the gumbo and serve immediately, or store up to 1 additional day.