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

Savor the bold flavors of this hearty gumbo with tender shrimp and chicken simmered in a spicy, aromatic broth, loaded with vibrant vegetables and served over a bed of light cauliflower rice.

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NUTRITION

348kcal
Protein
40.7g
Fat
8.1g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

3 oz Shrimp (raw)

2 oz Chicken Breast (raw)

1.5 cups Cauliflower Rice

1 tsp Olive Oil

1/2 medium Onion

1/2 medium Red Bell Pepper

1 stalk Celery

1/2 cup Okra

1/2 cup Diced Tomatoes

1 cup Low Sodium Chicken Broth

Spices: Cayenne, Paprika, Thyme (to taste)

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PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat.

  • 2

    Add chopped onion, bell pepper, and celery. Sauté until softened, about 4-5 minutes.

  • 3

    Stir in sliced okra and diced tomatoes, cooking for another 2 minutes.

  • 4

    Add diced chicken breast and cook until lightly browned on the edges.

  • 5

    Introduce shrimp and sprinkle in cayenne pepper, paprika, and thyme to your taste, stirring to combine.

  • 6

    Pour in the low sodium chicken broth and bring the mixture to a simmer. Let it cook for 5-7 minutes or until the chicken is cooked through and the shrimp turn pink.

  • 7

    In a separate pan, lightly sauté cauliflower rice for 2-3 minutes until it's heated through but still retains texture.

  • 8

    Ladle the spicy gumbo over a plate of cauliflower rice and serve hot.

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

Savor the bold flavors of this hearty gumbo with tender shrimp and chicken simmered in a spicy, aromatic broth, loaded with vibrant vegetables and served over a bed of light cauliflower rice.

NUTRITION

348kcal
Protein
40.7g
Fat
8.1g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

3 oz Shrimp (raw)

2 oz Chicken Breast (raw)

1.5 cups Cauliflower Rice

1 tsp Olive Oil

1/2 medium Onion

1/2 medium Red Bell Pepper

1 stalk Celery

1/2 cup Okra

1/2 cup Diced Tomatoes

1 cup Low Sodium Chicken Broth

Spices: Cayenne, Paprika, Thyme (to taste)

PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat.

  • 2

    Add chopped onion, bell pepper, and celery. Sauté until softened, about 4-5 minutes.

  • 3

    Stir in sliced okra and diced tomatoes, cooking for another 2 minutes.

  • 4

    Add diced chicken breast and cook until lightly browned on the edges.

  • 5

    Introduce shrimp and sprinkle in cayenne pepper, paprika, and thyme to your taste, stirring to combine.

  • 6

    Pour in the low sodium chicken broth and bring the mixture to a simmer. Let it cook for 5-7 minutes or until the chicken is cooked through and the shrimp turn pink.

  • 7

    In a separate pan, lightly sauté cauliflower rice for 2-3 minutes until it's heated through but still retains texture.

  • 8

    Ladle the spicy gumbo over a plate of cauliflower rice and serve hot.