YOUR SOLIN GENERATED RECIPE
Spicy Shrimp and Chicken Gumbo with Cauliflower Rice
Enjoy a hearty bowl of gumbo combining succulent shrimp and tender chicken breast simmered in a richly spiced tomato broth, enhanced with aromatic vegetables and served over a bed of light cauliflower rice. This dish packs vibrant flavors with a satisfying kick of Cajun heat, perfect for a balanced dinner that nourishes and delights.
INGREDIENTS
3 ounces Shrimp, peeled and deveined
3 ounces Chicken Breast
1 tablespoon Olive Oil
1/4 medium Onion
1/4 medium Red Bell Pepper
1 stalk Celery
1 clove Garlic
1/4 cup Diced Tomatoes
1/2 cup Chicken Broth
1 cup Cauliflower Rice
1 teaspoon Cajun Seasoning
1/2 teaspoon Paprika
Salt & Pepper to taste
PREPARATION
Heat olive oil in a large skillet over medium heat.
Add chopped onion, red bell pepper, celery, and minced garlic to the skillet, and sauté until vegetables soften, about 3-4 minutes.
Slice the chicken breast into bite-sized pieces and add to the skillet, browning on all sides.
Add Cajun seasoning, paprika, salt, and pepper, stirring to coat the meat and vegetables evenly.
Pour in the chicken broth and diced tomatoes, then bring the mixture to a simmer.
Add the shrimp and cook until they turn pink and are just cooked through, approximately 3-4 minutes.
While the gumbo simmers, prepare the cauliflower rice by lightly steaming or sautéing it in a separate pan with a touch of olive oil for 3 minutes until tender.
To serve, spoon a generous portion of cauliflower rice into a bowl and ladle the spicy shrimp and chicken gumbo over the top. Enjoy hot.