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Heat a heavy-bottomed pot, like a Dutch oven, over medium-high heat. Add 1 tbsp of avocado oil and tilt the pan to distribute the oil evenly. Add sliced sausage.
Then add 1 tbsp of Old Bay and cook until it is nicely browned. Remove to a bowl.
Add another tbsp of oil, tilt to evenly coat the pan, and then add diced chicken breasts. Add the rest of the Old Bay seasoning Cook until nicely browned on all sides (it does not need to be cooked all the way through).
Remove to the bowl with the sausages.
Add the last tbsp of oil to the pan and add the minced garlic, diced bell peppers, diced celery, and diced onion. Cook over medium to low heat until slightly browned. Season with ¼ tsp kosher salt.
Add crushed tomatoes, black pepper, all the spices, and herbs including Worchestershire sauce. Stir well. Cook for 1 minute.
Add the sliced okra and give it a good stir to combine.
Add the chicken and sausages back to the pot. Give everything a good stir.
Add the chicken broth and then allow simmering for 20 minutes to allow the okra to thicken the stew.
Once the stew is thickened, top it with the shrimp and cover the pot with a lid.
Bring heat to low and simmer for 10 minutes or so until the shrimp is pink. Serve hot with cauliflower rice and hot sauce.