YOUR SOLIN GENERATED RECIPE
Spicy Shrimp and Chicken Gumbo with Cauliflower Rice
Enjoy a vibrant, spicy gumbo that combines tender chicken and succulent shrimp with a medley of sautéed vegetables and a touch of heat, served over light cauliflower rice. This dish balances robust flavors with a healthful twist, making it a satisfying meal that fits perfectly into a clean eating lifestyle.
INGREDIENTS
3 oz Chicken Breast
3 oz Shrimp
1 cup Cauliflower Rice
1 tsp Extra Virgin Olive Oil
1/4 medium Onion (diced)
1/4 cup Red Bell Pepper (diced)
1 Celery stalk (chopped)
1/4 cup Diced Tomatoes
1 clove Garlic (minced)
1/2 cup Low-Sodium Chicken Broth
1/4 tsp Cayenne Pepper
1/4 tsp Paprika
1/4 tsp Dried Thyme
PREPARATION
Heat the olive oil in a medium saucepan over medium heat.
Sauté the diced onion, red bell pepper, chopped celery, and minced garlic until softened, about 3-4 minutes.
Add the diced chicken breast and cook until lightly browned on all sides.
Stir in the cayenne pepper, paprika, and dried thyme to coat the chicken and vegetables with the spices.
Pour in the low-sodium chicken broth and add the diced tomatoes. Bring the mixture to a simmer and let it cook for about 5 minutes.
Add the shrimp and continue simmering until the shrimp turns pink and is fully cooked, about 3-4 minutes.
Gently fold in the cauliflower rice and warm it through for about 2 minutes, allowing the flavors to meld.
Taste and adjust the seasoning if needed, then serve hot.