Spicy Shrimp and Chicken Gumbo with Cauliflower Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Shrimp and Chicken Gumbo with Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Spicy Shrimp and Chicken Gumbo with Cauliflower Rice

Savor this bold and comforting gumbo that brings together tender shrimp, lean chicken, and a melody of sautéed vegetables simmered in a fragrant, spicy broth. Finished with a bed of light cauliflower rice, this dish delivers vibrant flavors with a satisfying kick.

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NUTRITION

423kcal
Protein
55.7g
Fat
9g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp, raw, peeled

3 oz Chicken Breast, raw

1 cup Cauliflower Rice

1/2 cup chopped Onion

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Celery

1/2 cup Diced Tomatoes (No Salt Added)

1 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

2 cloves Garlic, minced

1 tsp Paprika

1/2 tsp Cayenne Pepper

Pinch Black Pepper

Pinch Salt

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PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat.

  • 2

    Add the minced garlic, chopped onions, red bell pepper, and celery. Sauté until the vegetables begin to soften, about 3-4 minutes.

  • 3

    Stir in the paprika, cayenne pepper, salt, and black pepper, allowing the spices to bloom for about 30 seconds.

  • 4

    Add the diced tomatoes and low-sodium chicken broth to the pot, stirring to combine.

  • 5

    Cut the chicken breast into bite-sized pieces and add to the pot. Let it simmer for about 5 minutes.

  • 6

    Gently stir in the shrimp and continue to simmer until the shrimp turns pink and the chicken is cooked through, approximately 3-4 minutes.

  • 7

    In a separate pan, lightly warm the cauliflower rice just until tender.

  • 8

    Serve the spicy gumbo over the cauliflower rice and enjoy the vibrant medley of flavors.

Spicy Shrimp and Chicken Gumbo with Cauliflower Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Shrimp and Chicken Gumbo with Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Spicy Shrimp and Chicken Gumbo with Cauliflower Rice

Savor this bold and comforting gumbo that brings together tender shrimp, lean chicken, and a melody of sautéed vegetables simmered in a fragrant, spicy broth. Finished with a bed of light cauliflower rice, this dish delivers vibrant flavors with a satisfying kick.

NUTRITION

423kcal
Protein
55.7g
Fat
9g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp, raw, peeled

3 oz Chicken Breast, raw

1 cup Cauliflower Rice

1/2 cup chopped Onion

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Celery

1/2 cup Diced Tomatoes (No Salt Added)

1 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

2 cloves Garlic, minced

1 tsp Paprika

1/2 tsp Cayenne Pepper

Pinch Black Pepper

Pinch Salt

PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat.

  • 2

    Add the minced garlic, chopped onions, red bell pepper, and celery. Sauté until the vegetables begin to soften, about 3-4 minutes.

  • 3

    Stir in the paprika, cayenne pepper, salt, and black pepper, allowing the spices to bloom for about 30 seconds.

  • 4

    Add the diced tomatoes and low-sodium chicken broth to the pot, stirring to combine.

  • 5

    Cut the chicken breast into bite-sized pieces and add to the pot. Let it simmer for about 5 minutes.

  • 6

    Gently stir in the shrimp and continue to simmer until the shrimp turns pink and the chicken is cooked through, approximately 3-4 minutes.

  • 7

    In a separate pan, lightly warm the cauliflower rice just until tender.

  • 8

    Serve the spicy gumbo over the cauliflower rice and enjoy the vibrant medley of flavors.