Chicken & Shrimp Gumbo
1 leaner – 3 greens – 1 healthy fat – 2 condiments (per serving)
4 servings Ingredients: • 1 bay leaf • ¼ tsp ground black pepper • 1 lb. boneless, skinless chicken thighs, cut into bite-sized pieces • 1½ cups diced tomatoes (canned or fresh) • 1 tbsp canola oil • ¼ tsp cayenne • 2 celery ribs, diced • ¼ tsp dried thyme • 2 garlic cloves, minced • 1 small green bell pepper, seeds and membranes removed, diced • 1½ cups chopped okra • 2 cups riced cauliflower • ¼ tsp salt • 1 scallion, chopped • ¾ lb. peeled and deveined shrimp • 2 cups water
Directions:
1. Heat oil in a large pot, and add the garlic, scallions, celery, and bell pepper; cook until translucent.
2. Add the tomatoes, water, thyme, bay leaf, and cayenne; simmer for 15 minutes.
3. Add the okra and chicken, and continue to simmer until tender, about 7 to 10 minutes.
4. 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.
