NUTRITION

SERVINGS

INGREDIENTS

3 ounces Shrimp Fillets

3 ounces Chicken Breast

1 cup Cauliflower Rice

1/4 medium Yellow Onion (chopped)

1/4 medium Green Bell Pepper (chopped)

1 stalk Celery (chopped)

1 Garlic Clove (minced)

1/4 cup Diced Tomatoes

1/2 cup Low Sodium Chicken Broth

1 teaspoon Olive Oil

1/2 teaspoon Cayenne Pepper

1/2 teaspoon Paprika

1/2 teaspoon Dried Thyme

1 Bay Leaf

PREPARATION

• 1

  Heat the olive oil in a medium saucepan over medium heat.

• 2

  Add the chopped onion, celery, and bell pepper. Sauté until they soften, about 3-4 minutes.

• 3

  Stir in the minced garlic, cayenne pepper, paprika, and dried thyme. Cook until fragrant, about 30 seconds.

• 4

  Add the shrimp and chicken pieces, stirring occasionally, and cook for about 2-3 minutes until lightly browned on the edges.

• 5

  Pour in the diced tomatoes and low sodium chicken broth, then toss in the bay leaf. Allow the mixture to simmer for 5-7 minutes until the chicken is cooked through and the flavors meld.

• 6

  Meanwhile, prepare the cauliflower rice by lightly steaming or sautéing it until tender, about 3 minutes.

• 7

  Remove the bay leaf from the gumbo, adjust seasoning as needed, and serve the spicy gumbo over a bed of cauliflower rice.