Shrimp and Chicken Sausage Gumbo w/ Bone Broth Base

 Shrimp and Chicken Sausage Gumbo

You can ad more or less of any of these ingredients.  Also, more vegetables is always better this is just what I had in my kitchen at the time.
·      
       2 tablespoons Paprika

·      1 tablespoon Cayenne pepper 

·      Sea Salt to liking

·      Cumin to liking

·      Chuluah hot sauce to liking

·      Chipotle Chile Seasoning

·      Pepper to liking

·      2 bay leaves

·      2 tablespoons grass fed butter 

·      1 onion chopped

·      2 garlic cloves minced

·      Celery chopped

·      1 can organic kidney beans

·      1/2 lb of wild caught baby shrimp

·      1 lb habenero chicken sausage

       2 cups brown or wild rice

·      9 cups home made chicken bone broth (you can also use chicken broth or bouillon cubes for the base)

Directions:
Chop all vegetables and put in crock-pot.  Cook shrimp on stovetop and sausage then ad to crock pot with all other ingredients. Remember you can ad as much vegetables and spices you like!  Cook on high for two hours.  


Bone Broth
There are a lot of ways to make bone broth.  The way I like to is in a crock pot over night.  The most important thing about making bone broth is getting bones from quality meat (grass fed, organic, free range are key)  Some people save up their bones over time.  You want to have about 2 lbs of bones for this recipe.  I don't cook much meat with bones so I buy two organic rotisserie chickens and use the meat for another recipe and then use the bones for bone broth.
Ingredients:
12 cups water
2 tablespoons apple cider vinegar (this helps pull nutrients from bones)
1 onion
1 whole garlic
4 pieces of celery
4 large carrots
2 lbs of bones 
Herbs: Fresh parsley, thyme, bay leaves or pepper
Directions:
Cut celery and carrots into about inch long pieces, cut onion and leave peel on, and cut garlic in half leaving peel on. ( There is a lot of nutrients that are from the peels of these vegetables.)  Add bones and all ingredients to crock pot.  I at the time did not have any spices so I did not add any.  Cook on low for at least 12 hours.  Cooking longer is ok to do too. 
Then you will need a strainer to put broth through and discard all bone and ingredients.
 
I put broth in the refrigerator until it is cooled.  You will then be able to scrape the fat off the top and discard.
 
Bone broth is starting to become a fad to drink bone both hot in a mug regularly.  You can do this to get the nutrients or use it in your soups for a way healthier broth base.