Name: Chicken Thigh and Shrimp Gumbo with Basmati Rice and Okra
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Boneless skinless chicken thighs; 3 oz Raw shrimp; 0.5 tbsp Avocado oil; 0.5 tbsp Cassava flour; 0.25 cup Diced onion; 0.25 cup Diced green bell pepper; 0.25 cup Diced celery; 0.5 cup Sliced okra; 1 cup Chicken bone broth; 0.33 cup Cooked basmati rice; 1 tsp Cajun seasoning; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic

Chicken Thigh and Shrimp Gumbo with Basmati Rice and Okra

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

YOUR SOLIN GENERATED RECIPE

Chicken Thigh and Shrimp Gumbo with Basmati Rice and Okra

Slow-simmered chicken and succulent shrimp in a savory, dark roux gravy with tender okra, served over a bed of fluffy basmati rice.

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NUTRITION

Protein

58.1g

Fat

17.6g

Carbs

35.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Boneless skinless chicken thighs

3 oz Raw shrimp

0.5 tbsp Avocado oil

0.5 tbsp Cassava flour

0.25 cup Diced onion

0.25 cup Diced green bell pepper

0.25 cup Diced celery

0.5 cup Sliced okra

1 cup Chicken bone broth

0.33 cup Cooked basmati rice

1 tsp Cajun seasoning

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Heat avocado oil in a pot over medium heat and whisk in cassava flour to create a light roux.
2
Add diced onion, bell pepper, and celery, sautéing until the vegetables are softened and fragrant.
3
Stir in the chicken thighs and Cajun seasoning, searing the meat until lightly browned on all sides.
4
Pour in the chicken bone broth and bring to a gentle simmer for 15 minutes.
5
Add the sliced okra and shrimp, cooking for another 5 minutes until the shrimp are pink and the okra is tender.
6
Season with sea salt and black pepper, then serve the gumbo hot over the fluffy basmati rice.