There was one day I didn’t feel like eating at all. It was Day 18 and I was feeling like I was going to turn into an egg…
Mom and I went to Potomac Vegetable Farms and were looking through the veggies for some inspiration to cook and eat. Okra was a plenty, and even though we had already made okra cakes, somehow we turned to our little green friends again. This time making a Whole30 friendly gumbo.
We started off by cooking some italian sausage from a local farm. Next, we sautéed the rest of our ingredients in the big soup pot.
We pulled off any meat from the chicken backs for the gumbo and then added in our homemade chicken stock, and the rest of the ingredients; being sure to add the shrimp in last to make sure they didn’t over cook.
We also added a tiny bit of arrow root powder to thicken up the stock a bit. Be sure to keep stirring the arrow root when you add it in to make sure it doesn’t get lumpy!!
This really may have been the most amazing meal we made so far on the Whole30 challenge.
I’m sorry I cook with my eyeballs and my tongue, but if you have any questions let me know!! Give it a whirl!