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
- Melt butter in a large saucepan over medium heat then add the olive oil.
- Sauté garlic in butter and olive oil until lightly browned. Stir in the onions and cook for about 8 minutes, or until translucent.
- Stir in tomatoes and jalapenos. Combine salt, garlic powder, onion powder, thyme, cayenne pepper, paprika, and black pepper in a small bowl then sprinkle onto vegetables. Add the chicken broth to cover then bring mixture to a boil. Reduce heat to low.
- Simmer uncovered for 15 minutes, or until the mixture is thick. Add chicken, shrimp, and okra, simmer for 2 minutes until heated through.