Servings: 5
Preparation time: 30 minutes
Cook time: 25 minutes
Ready in: 55 minutes
Ingredients
• 1 tablespoon grass-fed raw milk butter (recommended: Organic Valley)
• 1 tablespoon olive oil
• 6 cloves garlic, finely chopped
• 1 large onion, diced
• 1 3/4 cups tomatoes, crushed
• 1/4 cup jalapenos, seeded and diced
• 2 teaspoons unrefined sea salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 1 cup low-sodium chicken broth
• 1 pound pasture-fed, free-range chicken breast, cooked and chopped
• 1 pound peeled, deveined, and cooked shrimp
• 8 pods okra, sliced into rounds
Directions
1. Melt the butter in a large saucepan over medium heat, then add the olive oil.
2. Sauté garlic in butter and olive oil until lightly browned. Stir in the onions and cook for about 8 minutes, or until translucent.
3. Stir in tomatoes and jalapenos. Combine salt, garlic powder, onion powder, thyme, cayenne pepper, paprika, and black pepper in a small bowl, then sprinkle on vegetables. Add the chicken broth to cover, then bring the mixture to a boil. Reduce the heat to low.
4. Simmer uncovered for 15 minutes, or until the mixture is thick. Add chicken, shrimp, and okra; simmer for 2 minutes until heated through.
