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 a bold twist on traditional gumbo featuring succulent chicken and shrimp simmered with a vibrant medley of tomatoes, onions, bell peppers, and celery. This lean, spicy stew is served over a bed of cauliflower rice for a clean, nutrient-packed meal with a fiery kick.

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NUTRITION

331kcal
Protein
49.8g
Fat
5.4g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

3 oz Shrimp

1 cup Cauliflower Rice

1/4 cup Chopped Onion

1/4 cup Diced Bell Pepper

1 stalk Celery

1/2 cup Diced Tomatoes

1/2 cup Low Sodium Chicken Broth

1/2 tsp Cayenne Pepper

1/2 tsp Paprika

1 clove Minced Garlic

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces and peel and devein the shrimp if not pre-prepared.

  • 2

    In a medium pot, lightly sauté the chopped onion, diced bell pepper, celery, and minced garlic in a small amount of water or a light cooking spray until tender.

  • 3

    Add the chicken pieces and cook until lightly browned on all sides.

  • 4

    Pour in the low sodium chicken broth and diced tomatoes, then stir in cayenne pepper, paprika, salt, and black pepper. Allow it to simmer for about 8-10 minutes.

  • 5

    Add the shrimp and cook until they turn pink and opaque, about 3-4 minutes.

  • 6

    In a separate pan, quickly stir-fry the cauliflower rice with a pinch of salt to warm it through.

  • 7

    Serve the gumbo hot over a bed of cauliflower rice, adjusting seasonings as needed for extra spice.

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 a bold twist on traditional gumbo featuring succulent chicken and shrimp simmered with a vibrant medley of tomatoes, onions, bell peppers, and celery. This lean, spicy stew is served over a bed of cauliflower rice for a clean, nutrient-packed meal with a fiery kick.

NUTRITION

331kcal
Protein
49.8g
Fat
5.4g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

3 oz Shrimp

1 cup Cauliflower Rice

1/4 cup Chopped Onion

1/4 cup Diced Bell Pepper

1 stalk Celery

1/2 cup Diced Tomatoes

1/2 cup Low Sodium Chicken Broth

1/2 tsp Cayenne Pepper

1/2 tsp Paprika

1 clove Minced Garlic

Salt & Black Pepper to taste

PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces and peel and devein the shrimp if not pre-prepared.

  • 2

    In a medium pot, lightly sauté the chopped onion, diced bell pepper, celery, and minced garlic in a small amount of water or a light cooking spray until tender.

  • 3

    Add the chicken pieces and cook until lightly browned on all sides.

  • 4

    Pour in the low sodium chicken broth and diced tomatoes, then stir in cayenne pepper, paprika, salt, and black pepper. Allow it to simmer for about 8-10 minutes.

  • 5

    Add the shrimp and cook until they turn pink and opaque, about 3-4 minutes.

  • 6

    In a separate pan, quickly stir-fry the cauliflower rice with a pinch of salt to warm it through.

  • 7

    Serve the gumbo hot over a bed of cauliflower rice, adjusting seasonings as needed for extra spice.