YOUR SOLIN GENERATED RECIPE
Spicy Shrimp and Chicken Gumbo with Cauliflower Rice
Savor a hearty, spicy gumbo that beautifully marries tender chicken and succulent shrimp with vibrant vegetables, simmered in a rich, Cajun-infused broth. Topped with a bed of fluffy cauliflower rice, this dish offers a satisfying, low-calorie twist on a classic Southern favorite.
INGREDIENTS
4 oz Chicken Breast
3 oz Shrimp
1 cup Cauliflower Rice
1 cup Low Sodium Chicken Broth
0.5 cup Diced Tomatoes
0.25 cup Diced Red Bell Pepper
0.25 cup Chopped Celery
0.25 cup Chopped Onion
2 cloves Minced Garlic
1 teaspoon Olive Oil
1 teaspoon Cajun Seasoning
PREPARATION
Heat olive oil in a medium saucepan over medium heat. Add chopped onion, celery, red bell pepper, and minced garlic. Sauté until vegetables are softened, about 3-4 minutes.
Add the diced tomatoes, chicken broth, and Cajun seasoning to the pan. Stir well and bring the mixture to a simmer.
Add the chicken breast (cut into bite-sized pieces) and allow it to cook in the simmering broth for about 5-7 minutes until it starts to become tender.
Gently fold in the shrimp and continue to simmer for another 3-4 minutes or until the shrimp turn pink and opaque.
In a separate pan, lightly warm the cauliflower rice over medium heat for 2-3 minutes, seasoning lightly with salt and pepper if desired.
To serve, spoon the cauliflower rice into a bowl and ladle the spicy chicken and shrimp gumbo over the top. Enjoy while hot.