Low carb Gumbalaya

Here is a recipe for Low carb Gumbalaya

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Ingredients
½ cup coconut oil or bacon fat
2½ lbs boneless chicken thighs
2 minced garlic cloves
1 (4 oz.) yellow onion
1 (5 oz.) small green bell pepper
3 (4¼ oz.) celery stalks chopped
3 oz. fresh okra
1¾ lbs (31⁄3 cups) crushed tomatoes
½ cup water
2 cups beef broth
1 tsp salt
1 tsp cajun seasoning
1 tsp gumbo filé
1⁄8 tsp cayenne pepper
12 oz. kielbasa thinly sliced
1 lb shrimp peeled and deveined

Instructions

1. Melt coconut oil or bacon fat in a large cast iron skillet. Add cubed chicken and minced garlic. Mix and sauté until chicken
is browned.

2. Add sliced onion and green bell pepper and stir with chicken until vegetables are soft.

3. Add salt, cajun seasoning, gumbo filé and cayenne. Stir into chicken mix and continue to cook for a minute.

4. Add the thinly sliced kielbasa, celery, okra and crushed tomatoes along with water and bone broth. Stir until well mixed.

5. Return the pan to a low boil and continue stirring as the sauce thickens.

6. Let the gumbalaya simmer on low heat for at least 15 minutes. The longer it simmers, the more intense the flavor will be.

7. When the vegetables are tender and the sauce has thickened, add the shrimp and simmer for two to three minutes until shrimp
is pink and cooked through.

IF YOU WANT TO GET A CUSTOM KETO DIET MADE UP FOR YOU
CLICK HERE FOR MORE RECIPES.
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