Love the rich taste of gumbo but want to keep it light and fresh? Enjoy this flavorful Creole-inspired dinner that’s easy to make and won’t weigh you down.
It maintains one of the best-loved elements of great gumbo — the delicious combination of celery, onions, okra, and bell pepper. However, it opts for riced cauliflower rather than the traditional choice of white rice.
Especially if you’re looking to spice up your weekly dinner rotation, this one’s bound to be a crowdpleaser.
Lean and Green Counts:
🥦 1 Lean
🥦 3 Green
🥦 1 Healthy Fat
🥦 2 Condiment
Here’s what you’ll need:
• 1 tbsp canola oil
• 1 stalk scallions, chopped
• 2 stalks celery, diced
• 1 1/2 cups tomatoes, diced
• 2 cups water
• 1/4 tsp dried thyme
• 1 small bay leaf
• 1/4 tsp cayenne pepper
• 1 1/2 cups okra, chopped
• 1lb boneless skinless chicken thighs
• 2 cups frozen riced cauliflower
• 3/4 lbs raw shrimp
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 large red bell pepper, diced
Makes three servings.
1 — First, heat oil in a large pot and add garlic, scallions, celery, and bell pepper and cook until translucent.
2 — Secondly, add tomatoes, water, thyme, bay leaf, and cayenne and simmer for 15 minutes.
3 — Next, add okra and chicken and continue to simmer for 10 minutes.
4 — Finally, add 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.
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