Taste of Home
Chicken Shrimp Creole
TOTAL TIME: Prep: 20 min. Cook: 35 min.
YIELD: 6 servings.
“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
Ingredients
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2 bacon strips
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1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
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1 medium onion, chopped
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1 small green pepper, chopped
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1 celery rib, chopped
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1 garlic clove, minced
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 bay leaf
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/4 teaspoon Worcestershire sauce
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1/4 teaspoon hot pepper sauce
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1 pound uncooked medium shrimp, peeled and deveined
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3 cups cooked brown rice
Directions
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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.
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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.
Nutrition 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.
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