Chicken Shrimp Creole Recipe

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Chicken Shrimp Creole Recipe
Chicken Shrimp Creole Recipe photo by Taste of Home
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Chicken Shrimp Creole Recipe

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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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min.

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

Nutritional Facts

1 each: 272 calories, 6g fat (2g saturated fat), 117mg cholesterol, 458mg sodium, 30g carbohydrate (4g sugars, 4g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable.

  • 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
  1. 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.
  2. 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.
Originally published as Chicken Shrimp Creole in Healthy Cooking December/January 2010, p35

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foodfave User ID: 2810972 116735
Reviewed Jan. 25, 2010

"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."

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