NUTRITION

SERVINGS

INGREDIENTS

3 oz Shrimp

3 oz Chicken Breast

1 cup Cauliflower Rice

1/2 medium Yellow Onion

1/2 medium Red Bell Pepper

1 stalk Celery

1 tbsp Tomato Paste

1/2 cup Diced Tomatoes

1 tbsp Extra Virgin Olive Oil

1 tsp Cajun Seasoning

2 cloves Garlic

1 cup Chicken Broth

PREPARATION

• 1

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

• 2

  Add chopped garlic, diced onion, celery, and red bell pepper. Sauté until the vegetables soften, about 3-4 minutes.

• 3

  Stir in the tomato paste and Cajun seasoning, cooking for another minute to release the spices' aroma.

• 4

  Pour in the chicken broth and diced tomatoes, stirring well to combine.

• 5

  Add the chicken breast (cut into bite-sized pieces) and let it simmer over medium heat for about 5-7 minutes until partially cooked.

• 6

  Stir in the shrimp and continue simmering for an additional 3-4 minutes until the shrimp turn pink and the chicken is fully cooked.

• 7

  In a separate pan, lightly sauté the cauliflower rice for 2 minutes until tender but still retaining some crunch.

• 8

  Serve the gumbo hot over a bed of cauliflower rice, adjusting spices to taste if needed.