Triple Protein Gumbo

 Servings: 6


  •  3 Packets of Dr. Kellyann’s Rosemary Thyme Bone Broth
  • 1 Cup Dr. Kellyann’s Classic Bone Broth
  • 1 Package of chicken sausage
  • Meat from one rotisserie chicken
  • 1 1/2 Lbs. raw shrimp, peeled and deveined
  • 1 Cup okra, sliced
  • 1 Cup red pepper, diced
  • 1 Cup yellow pepper, diced
  • 1⁄2 Teaspoon cayenne pepper (For less of a “kick” (spice) use 1/4 teaspoon)
  • 1 1⁄2 Teaspoon onion powder
  • 1 1⁄2 Teaspoon garlic powder
  • 1⁄2 Teaspoon paprika
  • 3 Tablespoons of Ghee
  • 1⁄2 Cup arrowroot
  •  1 Cup celery, diced
  • 1 Cup white onion, diced
  • 1 Tablespoon minced garlic
  •  1⁄2 Can of 14 oz diced tomatoes
  • 1⁄2 Teaspoon white pepper
  •  1 Teaspoon black pepper
  • 1⁄2 Teaspoon Himalayan salt


Serving Size: One Cup

  1. Heat 3 cups of water in a saucepan. When the water starts to boil, add three
    packets of Dr. Kellyann’s Rosemary Thyme Bone Broth and 1 cup of Dr.
    Kellyann’s Classic Bone Broth. Set aside.

  2. Make the Roux: In a large pot, melt 3 tablespoons ghee. Add in the
    arrowroot and stir continuously for approximately 20 minutes. Be careful
    not to let it burn! When finished, It should have a deep chocolate color.

  3. Add the bay leaf, onions, celery, yellow pepper and red pepper. Stir,
    occasionally, till the onions are tender, about 3 minutes.

  4. Add the garlic and slowly pour in the bone broth, stirring frequently, till
    the broth comes to a slight boil.

  5. Add the diced tomatoes, sausage, chicken, okra and all the seasonings.
    Mix well and bring to a boil. Reduce heat, cover and simmer for 15

  6. Add the shrimp, cover and simmer for another 8-10 minutes.

  7. Serve with cauliflower rice.

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