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

A vibrant bowl of spicy gumbo combining tender shrimp and juicy chicken simmered with a fragrant vegetable medley in a light broth. Served over cauliflower rice, this dish is bursting with bold flavors and a satisfying kick, perfect for a hearty yet balanced meal.

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NUTRITION

366kcal
Protein
51.2g
Fat
9.6g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

3 ounces Shrimp

3 ounces Chicken Breast

1 cup Cauliflower Rice

1/4 cup Diced Onion

1/4 cup Diced Celery

1/4 cup Diced Red Bell Pepper

1/2 cup Sliced Okra

1 cup Low-Sodium Chicken Broth

1 teaspoon Olive Oil

1/2 teaspoon Cayenne Pepper

1/2 teaspoon Smoked Paprika

1/2 teaspoon Garlic Powder

1/2 teaspoon Dried Thyme

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PREPARATION

  • 1

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

  • 2

    Add the diced onion, celery, and red bell pepper. Sauté until softened, about 3-4 minutes.

  • 3

    Stir in the cayenne pepper, smoked paprika, garlic powder, and dried thyme, letting the spices toast briefly for about 30 seconds.

  • 4

    Add the chicken broth and bring to a simmer.

  • 5

    Mix in the sliced okra and let simmer for 3-4 minutes until it softens slightly.

  • 6

    Add the chicken breast pieces and shrimp to the broth. Simmer gently until the chicken is cooked through and the shrimp turn pink, about 5-6 minutes.

  • 7

    In a separate pan, lightly sauté the cauliflower rice over medium heat for 2-3 minutes until just tender.

  • 8

    Serve the gumbo hot over a bed of cauliflower rice and enjoy your protein-packed, spicy dish.

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

A vibrant bowl of spicy gumbo combining tender shrimp and juicy chicken simmered with a fragrant vegetable medley in a light broth. Served over cauliflower rice, this dish is bursting with bold flavors and a satisfying kick, perfect for a hearty yet balanced meal.

NUTRITION

366kcal
Protein
51.2g
Fat
9.6g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

3 ounces Shrimp

3 ounces Chicken Breast

1 cup Cauliflower Rice

1/4 cup Diced Onion

1/4 cup Diced Celery

1/4 cup Diced Red Bell Pepper

1/2 cup Sliced Okra

1 cup Low-Sodium Chicken Broth

1 teaspoon Olive Oil

1/2 teaspoon Cayenne Pepper

1/2 teaspoon Smoked Paprika

1/2 teaspoon Garlic Powder

1/2 teaspoon Dried Thyme

PREPARATION

  • 1

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

  • 2

    Add the diced onion, celery, and red bell pepper. Sauté until softened, about 3-4 minutes.

  • 3

    Stir in the cayenne pepper, smoked paprika, garlic powder, and dried thyme, letting the spices toast briefly for about 30 seconds.

  • 4

    Add the chicken broth and bring to a simmer.

  • 5

    Mix in the sliced okra and let simmer for 3-4 minutes until it softens slightly.

  • 6

    Add the chicken breast pieces and shrimp to the broth. Simmer gently until the chicken is cooked through and the shrimp turn pink, about 5-6 minutes.

  • 7

    In a separate pan, lightly sauté the cauliflower rice over medium heat for 2-3 minutes until just tender.

  • 8

    Serve the gumbo hot over a bed of cauliflower rice and enjoy your protein-packed, spicy dish.