NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

3 oz Shrimp

1 cup Cauliflower Rice

½ medium Red Bell Pepper

¼ medium Onion

1 cup chopped Tomatoes

1 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

1 tsp Cajun Seasoning

2 cloves Garlic

½ tsp Paprika

PREPARATION

• 1

  Heat the olive oil in a large pot over medium heat and sauté the diced onion, red bell pepper, and minced garlic until softened, about 3 to 4 minutes.

• 2

  Add the chicken breast (cut into bite-sized pieces) to the pot and cook until lightly browned.

• 3

  Stir in the Cajun seasoning and paprika to coat the chicken and vegetables evenly.

• 4

  Pour in the low-sodium chicken broth and add the chopped tomatoes, then bring the mixture to a simmer.

• 5

  Gently add the shrimp and allow them to cook until they turn pink and are just firm, about 3 minutes.

• 6

  Meanwhile, in a separate pan, lightly sauté the cauliflower rice for 2 minutes to heat through and enhance flavor.

• 7

  Combine the gumbo with the cauliflower rice or serve the gumbo ladled over a bed of the rice. Adjust seasoning if necessary and serve hot.