GUMBALAYA - LOW CARB 1/2 c. coconut oil or bacon fat 2 1/2 pounds boneless chicken, cubed 2 minced garlic cloves 1 yellow onion, sliced 1 green bell pepper, slices 3 celery stalks, chopped 3 1/2 c. crushed tomatoes (1 large can 1/2 c. water 2 c, beef broth 1 t. salt 1 t. cajun seasoning 12 oz. kielbasa, thinly sliced 1 lb. shrimp, peeled and deveined 1. Melt oil in skillet. Add chicken and garlic. Saute until chicken is browned. 2. Add onion and bell peppers and stir until vegetables are soft. 3. Add salt and cajun seasoning, Stir and cook for 1 minute. 4. Add kielbasa, celery, crushed tomatoes, water, and beef broth. Stir until well mixed. 5. Turn pan to a low boil and continue stirring as the sauce thickens. Let simmer at least 15 minutes. The longer the greater the flavor. 6. When vegies are tender and sauce has thickened, add shrimp and simmer for 2-3 minutes until shrimp is pink and cooked through. If sauce does not thicken enough, add some corn starch mixed with water or beef broth until sauce is thickened to your liking.