YOUR SOLIN GENERATED RECIPE
Spicy Shrimp and Chicken Gumbo with Cauliflower Rice
A hearty and flavorful gumbo that combines succulent shrimp and tender chicken simmered in a spiced tomato broth with aromatic vegetables, all served over a bed of low-carb cauliflower rice. This dish is both satisfying and nutritionally balanced, perfect for a clean meal any time of day.
INGREDIENTS
3 oz Shrimp, raw
3 oz Chicken Breast, raw
1 tbsp Olive Oil
1/4 cup diced Yellow Onion
1/4 cup diced Celery
1/4 cup diced Red Bell Pepper
1/2 cup Diced Tomatoes (no salt added)
1/2 cup Low Sodium Chicken Broth
1 cup Cauliflower Rice
1/2 tsp Cayenne Pepper
1/2 tsp Paprika
Salt and Black Pepper to taste
PREPARATION
Heat olive oil in a large saucepan over medium heat.
Sauté the diced onion, celery, and red bell pepper until softened, about 3-4 minutes.
Add the chicken breast (cut into bite-sized pieces) and cook until it starts to brown.
Stir in the diced tomatoes, chicken broth, cayenne pepper, paprika, salt, and black pepper.
Simmer the mixture for about 5 minutes to meld the flavors.
Add the shrimp and cook until they turn pink and are just cooked through, about 3-4 minutes.
While the gumbo simmers, prepare the cauliflower rice by lightly steaming or sautéing it in a non-stick pan for 2-3 minutes.
Serve the spicy shrimp and chicken gumbo over a bed of cauliflower rice, and enjoy.