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Chicken Shrimp Creole

 Chicken Shrimp Creole
“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
6 ServingsPrep: 20 min. Cook: 35 min.


  • 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


  • 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.

2 of 2

Chicken Shrimp Creole (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.