YOUR SOLIN GENERATED RECIPE
Spicy Shrimp and Chicken Gumbo with Cauliflower Rice
Enjoy a zesty twist on classic gumbo featuring succulent shrimp and tender chicken breast simmered with a medley of vegetables and aromatic spices, served over a bed of light, fluffy cauliflower rice. This balanced dish offers vibrant flavors, a subtle kick of heat, and a delightful texture that satisfies without weighing you down.
INGREDIENTS
3 oz Shrimp
3 oz Chicken Breast
2 cups Cauliflower Rice
1 tsp Olive Oil
1/4 cup Chopped Yellow Onion
1/4 cup Chopped Celery
1/4 cup Chopped Red Bell Pepper
1/4 cup Diced Tomatoes
1/4 cup Sliced Okra
1/2 cup Low-Sodium Chicken Broth
1 tsp Cajun Seasoning
1/2 tsp Garlic Powder
1/4 tsp Black Pepper
Pinch of Salt
PREPARATION
Heat olive oil in a large pan over medium heat.
Add chopped onion, celery, and red bell pepper. Sauté until softened, about 3-4 minutes.
Stir in the diced tomatoes, okra, Cajun seasoning, garlic powder, black pepper, and salt. Cook for another 2 minutes to allow the flavors to meld.
Add the shrimp and chicken breast to the pan. Cook until the shrimp turn pink and the chicken is lightly browned, approximately 4-5 minutes.
Pour in the low-sodium chicken broth and let simmer for an additional 3 minutes to combine the flavors.
Meanwhile, prepare the cauliflower rice by lightly steaming or microwaving until tender, about 2-3 minutes.
Serve the shrimp and chicken gumbo hot over a bed of cauliflower rice.