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

Enjoy a spicy, hearty gumbo that perfectly balances succulent shrimp and tender chicken with a vibrant medley of vegetables, all simmered in a bold, flavorful broth. Served over a bed of nutritious cauliflower rice, this dish offers a satisfying twist on a classic favorite that's both light and aromatic.

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NUTRITION

380kcal
Protein
49.8g
Fat
9.1g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

3 oz Shrimp

1 cup Cauliflower Rice

1 medium Red Bell Pepper

1/2 cup chopped Onion

2 stalks Celery

2 cloves Garlic

1 tsp Olive Oil

1 cup Low-Sodium Chicken Broth

Spices: Chili Powder, Smoked Paprika, Cayenne Pepper, Black Pepper (total 1 tsp)

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PREPARATION

  • 1

    Heat the olive oil in a large pan over medium heat. Add chopped onions, celery, red bell pepper, and minced garlic, sautéing until softened, about 3-4 minutes.

  • 2

    Stir in the spices (chili powder, smoked paprika, cayenne pepper, and black pepper) and let them toast for 30 seconds to a minute, releasing their aroma.

  • 3

    Add diced chicken breast into the pan and cook until lightly browned on all sides, approximately 5-6 minutes.

  • 4

    Pour in the low-sodium chicken broth, allowing the mixture to simmer. Add the shrimp and let simmer until the shrimp turn pink and are cooked through, about 3-4 minutes.

  • 5

    Stir in the cauliflower rice, mixing well to combine. Allow the gumbo to heat through for an additional 2 minutes. Adjust seasoning as needed.

  • 6

    Serve hot, enjoying a warm, spicy, and comforting bowl of gumbo that balances lean proteins with vibrant vegetables.

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

Enjoy a spicy, hearty gumbo that perfectly balances succulent shrimp and tender chicken with a vibrant medley of vegetables, all simmered in a bold, flavorful broth. Served over a bed of nutritious cauliflower rice, this dish offers a satisfying twist on a classic favorite that's both light and aromatic.

NUTRITION

380kcal
Protein
49.8g
Fat
9.1g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

3 oz Shrimp

1 cup Cauliflower Rice

1 medium Red Bell Pepper

1/2 cup chopped Onion

2 stalks Celery

2 cloves Garlic

1 tsp Olive Oil

1 cup Low-Sodium Chicken Broth

Spices: Chili Powder, Smoked Paprika, Cayenne Pepper, Black Pepper (total 1 tsp)

PREPARATION

  • 1

    Heat the olive oil in a large pan over medium heat. Add chopped onions, celery, red bell pepper, and minced garlic, sautéing until softened, about 3-4 minutes.

  • 2

    Stir in the spices (chili powder, smoked paprika, cayenne pepper, and black pepper) and let them toast for 30 seconds to a minute, releasing their aroma.

  • 3

    Add diced chicken breast into the pan and cook until lightly browned on all sides, approximately 5-6 minutes.

  • 4

    Pour in the low-sodium chicken broth, allowing the mixture to simmer. Add the shrimp and let simmer until the shrimp turn pink and are cooked through, about 3-4 minutes.

  • 5

    Stir in the cauliflower rice, mixing well to combine. Allow the gumbo to heat through for an additional 2 minutes. Adjust seasoning as needed.

  • 6

    Serve hot, enjoying a warm, spicy, and comforting bowl of gumbo that balances lean proteins with vibrant vegetables.