Servings: 6

 Substances

•  3 Packets of Dr. Kellyann’s Rosemary Thyme Bone Broth
• 1 Cup Dr. Kellyann’s Basic Bone Broth
• 1 Package deal of hen sausage
• Meat from one rotisserie hen
• 1 1/2 Lbs. uncooked shrimp, peeled and deveined
• 1 Cup okra, sliced
• 1 Cup crimson pepper, diced
• 1 Cup yellow pepper, diced
• 1⁄2 Teaspoon cayenne pepper (For much 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

Directions:

Serving Dimension: One Cup

1. Warmth 3 cups of water in a saucepan. When the water begins to boil, add three
   packets of Dr. Kellyann’s Rosemary Thyme Bone Broth and 1 cup of Dr.
   Kellyann’s Basic Bone Broth. Put aside.

2. Make the Roux: In a big pot, soften 3 tablespoons ghee. Add within the
   arrowroot and stir repeatedly for roughly 20 minutes. Watch out
   to not let it burn! When completed, It ought to have a deep chocolate coloration.

3. Add the bay leaf, onions, celery, yellow pepper and crimson pepper. Stir,
   often, until the onions are tender, about 3 minutes.

4. Add the garlic and slowly pour within the bone broth, stirring often, until
   the broth involves a slight boil.

5. Add the diced tomatoes, sausage, hen, okra and all of the seasonings.
   Combine effectively and convey to a boil. Cut back warmth, cowl and simmer for 15
   minutes.

6. Add the shrimp, cowl and simmer for an additional 8-10 minutes.

7. Serve with cauliflower rice.