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Chicken Shrimp Creole Recipe

Chicken Shrimp Creole Recipe photo by Taste of Home

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“Living in coastal Alaska, we put out our own shrimp pots. I am always looking for ways to prepare our fresh catches. This is an easy recipe, and my family really enjoys it.” Bonnie Roher — Wrangell, Alaska

This recipe is:

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Healthy

Diabetic Friendly

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Chicken Shrimp Creole Recipe

Prep: 20 min. Cook: 35 min.

Yield: 6 Servings

20 35 55

Ingredients

2 bacon strips
1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 medium onion, chopped
1 small green pepper, chopped
1 celery rib, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1 pound uncooked medium shrimp, peeled and deveined
3 cups cooked brown rice

Directions

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Crumble bacon and set aside. Saute the chicken, onion, green pepper and celery in drippings for 5-6 minutes or until chicken is no longer pink. Add garlic; cook 1 minute longer.
Stir in the tomatoes, bay leaf, salt, pepper, Worcestershire sauce and pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add the shrimp and reserved bacon; return to a boil. Reduce heat; cover and simmer for 5 minutes or until shrimp turn pink. Discard bay leaf. Serve with rice. Yield: 6 servings.

Nutritional Facts 2/3 cup shrimp mixture with 1/2 cup rice equals 272 calories, 6 g fat (2 g saturated fat), 117 mg cholesterol, 458 mg sodium, 30 g carbohydrate, 4 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable.

Originally published as Chicken Shrimp Creole in Healthy Cooking December/January 2010, p35

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Chicken Shrimp Creole

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(1-1) of 1 reviews

Reviewed on Jan. 25, 2010 by foodfave

My husband and I liked this recipe. It doesn't produce much of a "sauce" but has a great flavor for being a lighter entree. I even left out the hot pepper sauce. I halved it for the two of us but plan to make it again soon with the leftover tomatoes.