Chicken and Shrimp Creole

Classic Southern cuisine is the definition of comfort food—hearty, satisfying and full of bold flavors. But that doesn’t mean it has to be unhealthy or overly filling. This chicken and shrimp Creole is the perfect example of Southern comfort with a wholesome twist. Made with lean proteins and fresh vegetables, it’s simmered in a spicy tomato-based sauce and served over nutrient-rich brown rice. It’s an easy recipe you’ll feel good about adding to the menu whenever your family requests it.

What makes it Creole?

In the United States, Creole cuisine refers to a cooking style that originated in New Orleans, blending the culinary traditions of the French, Spanish, African and Native American peoples who were settled there. While it shares many similarities with Cajun cooking, the difference between Cajun and Creole is in their use of certain ingredients, herbs and spices. Creole is often referred to as “city cuisine,” while Cajun is considered “country cuisine.”

Chicken and Shrimp Creole Ingredients

• Bacon
• Boneless chicken breasts
• Onion
• Green pepper
• Celery
• Garlic
• Canned diced tomatoes
• Bay leaf
• Salt
• Pepper
• Worcestershire sauce
• Hot pepper sauce
• Shrimp
• Cooked brown rice

Directions

Step 1: Cook the bacon

In a large skillet, cook the bacon over medium heat until it’s crisp. Transfer it to paper towels, then drain the pan, reserving 1 tablespoon of the drippings. Crumble the bacon and set it aside.

Step 2: Saute the chicken and aromatics

Saute the chicken, onion, green pepper and celery (the Cajun “holy trinity”) for five to six minutes or until the chicken is no longer pink. Add the garlic, and cook for one additional minute.

Step 3: Simmer and serve

Stir in the tomatoes, bay leaf, salt, pepper, Worcestershire sauce and hot sauce. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes. Add the shrimp and reserved bacon, and return the pan to a boil. Reduce the heat, cover and simmer for five minutes or until the shrimp turns pink. Discard the bay leaf and serve with rice.

How to Store Chicken and Shrimp Creole

After any leftovers have cooled completely, place them in a glass storage container and store them in the refrigerator for up to four days. Chicken and shrimp Creole can also be frozen in freezer-safe containers or storage bags for up to three months. Reheat leftovers in the microwave or on the stovetop until they’re heated through.

Chicken and Shrimp Creole Tips

Can I omit the bacon in chicken and shrimp Creole?

Definitely. The bacon brings depth to the Creole by adding a layer of smoky, rich savoriness. A similar flavor profile can be achieved by subbing in andouille sausage, Spanish paprika or smoked ham.

What other veggies can I add to chicken and shrimp Creole?

This shrimp and chicken Creole recipe, while perfectly delicious as written, can also be the starting point for you to create your own variation. To turn up the dial on the veggies, try adding sauteed mushrooms, zucchini or healthy okra to your chicken Creole.

Can I make Creole shrimp and chicken ahead of time?

You bet! In fact, this shrimp Creole will taste even better after the flavors have had a chance to meld in the refrigerator for 24 hours. Simply store it in the fridge until you’re ready to eat, then reheat it in a saucepan over medium heat.