Shrimp and Sausage Gumbo

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
• 1/2 tsp. sea salt (or Himalayan salt)
• 1 1/2 tsp. instant espresso powder
• 1/4 cup cornstarch (preferably GMO-free + 1⁄4 cup water (combine to make a slurry))
• 1 lb. shrimp (peeled, deveined)
• 1 packet unflavored gelatin

Instructions

1. 1

   Heat ghee in large soup pot over medium-high heat, until fragrant.

2. 2

   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.

3. 3

   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.

4. 4

   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.)

5. 5

   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.

6. 6

   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.