Name: Chicken and Shrimp Gumbo with Basmati Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz boneless skinless chicken thighs; 4 oz large shrimp; 0.5 cup cooked basmati rice; 0.25 cup diced yellow onion; 0.25 cup diced celery; 0.25 cup diced green bell pepper; 0.5 cup sliced fresh okra; 1 tsp extra virgin olive oil; 1 cup low sodium chicken broth; 1 tsp Cajun seasoning; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove minced garlic; 1 tbsp chopped fresh parsley

Chicken and Shrimp Gumbo with Basmati Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Chicken and Shrimp Gumbo with Basmati Rice

Sautéed chicken and succulent shrimp simmered in a rich, aromatic broth with the Holy Trinity of vegetables, served over fluffy basmati rice.

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NUTRITION

Protein

53.9g

Fat

13.4g

Carbs

39.8g

SERVINGS

1 serving

INGREDIENTS

4 oz boneless skinless chicken thighs

4 oz large shrimp

0.5 cup cooked basmati rice

0.25 cup diced yellow onion

0.25 cup diced celery

0.25 cup diced green bell pepper

0.5 cup sliced fresh okra

1 tsp extra virgin olive oil

1 cup low sodium chicken broth

1 tsp Cajun seasoning

0.25 tsp sea salt

0.25 tsp black pepper

1 clove minced garlic

1 tbsp chopped fresh parsley

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PREPARATION

1
Heat olive oil in a large pot over medium heat.
2
Add the chicken thighs and brown for 5 minutes until golden.
3
Stir in the onion, celery, bell pepper, and garlic, cooking until softened.
4
Season with Cajun spices, sea salt, and black pepper.
5
Pour in the chicken broth and bring to a simmer.
6
Add the okra and simmer for 10 minutes to thicken the broth naturally.
7
Stir in the shrimp and cook for 3 minutes until pink and opaque.
8
Serve the gumbo over the basmati rice and garnish with fresh parsley.