Add the broth, pickle juice, pepperoncini pepper juice and jalapeno pepper juice to a mixing bowl.
Whisk in the onion powder, garlic powder, chili powder, creole seasoning, paprika, Old Bay seasoning, red pepper flakes and cayenne pepper.
Stir in the jalapeno slices, pickle slices, sliced pepperoncini peppers, sliced sausages and the red beet pickled eggs.
Serve immediately.
Notes
Calories: 345 Net Carbs: 3 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.