YOUR SOLIN GENERATED RECIPE
Spicy Shrimp and Chicken Gumbo with Cauliflower Rice
A vibrant, spicy gumbo featuring succulent shrimp and tender chicken simmered with a medley of aromatic vegetables and traditional spices. The dish is served over a bed of light and fluffy cauliflower rice, offering a satisfying yet clean meal that's both hearty and refreshingly bright.
INGREDIENTS
3 ounces Shrimp
3 ounces Chicken Breast
1 cup Cauliflower Rice
0.25 cup diced Onion
0.25 cup diced Bell Pepper
0.25 cup diced Celery
0.25 cup Diced Tomatoes (No Salt Added)
1 cup Low-Sodium Chicken Broth
2 teaspoons Olive Oil
1 teaspoon Gumbo Spice Mix
PREPARATION
Heat the olive oil in a medium saucepan over medium heat.
Sauté the diced onion, bell pepper, and celery until softened, about 3-4 minutes.
Add the gumbo spice mix and diced tomatoes, stirring to combine the flavors.
Pour in the low-sodium chicken broth and bring the mixture to a gentle simmer.
Add the chicken breast pieces and simmer for about 5 minutes until they are nearly cooked through.
Gently stir in the shrimp and allow the gumbo to simmer for an additional 3-4 minutes, or until the shrimp turn pink and opaque, and the chicken is fully cooked.
In a separate pan, lightly heat the cauliflower rice until just warmed through.
Serve the spicy shrimp and chicken gumbo over a bed of cauliflower rice and enjoy the vibrant flavors.