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Chicken and Shrimp Gumbo

  • Author: OPTAVIA
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

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Ingredients

  • 1 tbsp canola oil
  • 2 garlic cloves, minced
  • 1 scallion, chopped
  • 2 celery ribs, diced
  • 1 small green bell pepper, seeds and membranes removed, diced
  • 1½ cups diced tomatoes (canned or fresh)
  • 2 cups water
  • ¼ tsp dried thyme
  • 1 bay leaf
  • ¼ tsp cayenne
  • 1½ cups chopped okra
  • 1 lb. boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 cups cauliflower “rice”
  • ¾ lb. peeled and deveined shrimp
  • ¼ tsp each: salt & pepper

Instructions

Heat oil in a large pot, and add the garlic, scallions, celery, and bell pepper; cook until translucent.
Add the tomatoes, water, thyme, bay leaf, and cayenne; simmer for 15 minutes.
Add the okra and chicken, and continue to simmer until tender, about 7 to 10 minutes.
Add the cauliflower and shrimp, and simmer for 3 minutes or until shrimp is cooked through. If gumbo is too thick, add water as desired. Season with salt and pepper, and serve hot.


Notes

1 LEANER | 3 GREEN | 2 CONDIMENTS | 1 HEALTHY FAT


Nutrition

  • Calories: 320
  • Fat: 12g
  • Carbohydrates: 15g
  • Protein: 40g
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