NUTRITION

SERVINGS

INGREDIENTS

4 oz Shrimp (cooked)

3 oz Chicken Breast (cooked, diced)

1 cup Cauliflower Rice

0.5 medium Red Bell Pepper (diced)

1 stalk Celery (chopped)

1/4 medium Onion (chopped)

1 clove Garlic (minced)

1/2 cup Diced Tomatoes

1/2 cup Chicken Broth

1 tsp Olive Oil

0.5 tsp Cayenne Pepper

0.5 tsp Smoked Paprika

0.5 tsp Dried Thyme

PREPARATION

• 1

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

• 2

  Sauté the chopped onion, celery, red bell pepper, and garlic until softened, about 3-4 minutes.

• 3

  Add the cayenne pepper, smoked paprika, and dried thyme to the vegetables and stir well.

• 4

  Mix in the diced chicken breast and cook until lightly browned, about 3-4 minutes.

• 5

  Pour in the chicken broth and diced tomatoes, stirring to combine.

• 6

  Reduce the heat to low and allow the sauce to simmer for 5 minutes to meld the flavors.

• 7

  Gently add the shrimp and simmer for an additional 3-4 minutes until the shrimp are heated through and cooked.

• 8

  Meanwhile, prepare the cauliflower rice by briefly steaming or sautéing it in a separate pan until tender, about 3 minutes.

• 9

  Serve the spicy shrimp and chicken gumbo over a bed of warm cauliflower rice.