Ingredients

The following ingredients have 6 Servings
  • 2 lb. shrimp
  • 1 cup oysters
  • 1 cup crab meat
  • Crab claws
  • 2 onions (chopped)
  • 2 cups okra (chopped)
  • 2 tbsp. Coconut oil
  • 1 can (14.5 ounces diced tomatoes)
  • 3 cloves garlic (minced)
  • 6 green onions (finely chopped)
  • 6- cup of water
  • 1 tbsp. cayenne pepper
  • 1/3 cup fresh parsley (finely chopped)
  • Sea salt and freshly ground black pepper
  • ½ cup Paleo cooking fat
  • 5 tbsp. almond flour
  • 5 tbsp. coconut flour

Instruction

  • Over medium-high heat, melt ½ cup of cooking fat. Whisk in the coconut and almond flour, and stir until you get a nice dark caramel color.
  • Add the shrimp to the mixture, cook for a few minutes, and then set aside.
  • In a big soup pot over medium-high, heat up the coconut oil. Toss in the onions and okra and cook for about 4 to 5 minutes or until the okra is done.
  • Once the okra is nicely browned, add the diced tomatoes and garlic. Cook for a minute or two, then add the water and season to taste.
  • Add the shrimp mixture to the soup and let it simmer for 10 minutes.
  • Add the crab meat, the oysters, and the crab claws, and simmer for another 15 minutes.
  • Add the parsley and green onions and simmer for 15 to 20 minutes or until everything is nicely cooked.