Better Belly Blueprint Recipes
– Carnivore Charleston Boil –

Dr. Al Danenberg Nutritional Periodontist

April 18, 2021 [printfriendly]



I live in Charleston, SC. We have a Lowcountry Boil that has shrimp, sausage, and a bunch of other things that are not the healthiest ingredients. So, I came up with a Carnivore dish that I call my Carnivore Charleston Boil.


Give it a try.




  • 1 16.9-oz carton of grass-fed beef bone broth from Kettle & Fire
  • 1/2 14-oz package of Pederson’s Whole30 Kielbasa Sausage
  • 1 Lb wild caught shrimp
  • 1 Cup pork rinds (I use 4505 Cracklins), broken into small pieces




  1. Empty carton of Kettle & Fire bone broth into a saucepan; simmer for about 20 minutes to reduce the volume to half
  2. Slice kielbasa into discs and add into saucepan
  3. Add pieces of pork rinds to bone broth in saucepan
  4. Boil or steam shrimp separately and then add into saucepan just before serving (you don’t want to overcook the shrimp, or they will get rubbery)
  5. Ladle out into soup bowls and enjoy




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