It’s a doozy but delicious. Materials - food processor, stock pot Optional: crushed crawfish/shrimp shells, bone in chicken, beef bouillon Shopping list: large onion (I prefer Vidalia but any will do) 5 red bell peppers, 1 green bell pepper, 3 tomatoes, 1 head of garlic, kale, protein of your choosing (I like a blend of GFGF Beef and chicken but my dad & uncles prefer goat, chicken wings and beef so it’s what you like), 2 cans of tomato paste, ghee/tallow, bone broth, bay leaves Recipe: chop the onion in half, put half into the processor and dice the other half. Add in the bell pepper, garlic, tomato, and kale. (add in ground crawfish/shrimp here) Top with bone broth and blend until you can no longer see the kale. Set aside. - prep the protein with Salt, crushed red pepper, paprika, garlic powder, onion salt, ground mustard, and Worcestershire sauce, parsley. Cover and set aside. - in the stock pot on med heat add the tallow and when it’s really hot add in the diced onion and diced green bell pepper. Cook until softened then add in the tomato paste stir constantly until well mixed. Then add in the contents from the food processor, stir it up, and cover for 3 - 5 mins. Add in the protein. (If it’s not enough base to cover the protein add in bone broth but not too much or it’ll be soupy.) Add a bay leaf. Stir and cover. Check w/ a stir every 20 mins for an hour. Pair with the pigeon peas and rice dish! Enjoy!