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
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 272 calories, Fat 6g fat (2g saturated fat), Cholesterol 117mg cholesterol, Sodium 458mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
CREAMY CREOLE SHRIMP AND CHICKEN OVER PENNE
I combined a few recipes that I had and came up with this one. You can adjust the creole seasoning and add hot sauce to your tastes. The first time I made it, I couldn't taste the spiciness until after I let it cook for a bit so I added more Creole seasoning and it got way too spicy for my tastes. Please use caution! If you follow the recipe, you have a mild spiciness from the Creole seasoning and a creaminess from the Alfredo sauce. Add some protein and a pasta, and you have got yourself a wonderful meal!
Provided by PSU Lioness
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 tsp olive oil in a large skillet over Medium heat (You will need a pan big enough to add an entire jar of Alfredo sauce plus the shrimp and chicken).
- Add shrimp and saute until pink. (You can season the shrimp with Creole seasoning for more heat if you like). When pink and firm, remove from pan and set aside.
- Heat 1 tsp olive oil in the same large skillet over Medium/High heat.
- Add chicken and cook until no longer pink. (You can also season chicken with Creole seasoning for heat). Remove from pan and set aside.
- In the same pan, heat 1 Tbsp olive oil over Medium - Medium/High heat.
- Add green onions, diced tomatoes, 2 tsp Creole seasoning and garlic powder. Cook for 5-7 minutes until a there is a good amount of liquid in the pan from tomatoes.
- Add Alfredo sauce to tomato mixture and stir to combine.
- Add shrimp and chicken to Alfredo/tomato mixture and stir gently to combine.
- Reduce heat to Medium/Low. Cover and allow to simmer, stirring occasionally, until sauce reaches a warm/hot serving temperature. About 8 - 10 minutes.
- While sauce is heating, cook Penne according to the directions on the box.
- When sauce is hot and penne is cooked, serve sauce mixture over Penne pasta.
CREOLE CHICKEN AND SHRIMP
I have been tweaking this recipe for over 20 years to recreate the wonderful Creole flavors of New Orleans. This combination of flavors is complex and is not spicy, especially when served over rice. Prepare the recipe the day before (except for the shrimp & cream) and let it sit in the refrigerator overnight for even better flavor. We hope you enjoy it as much as we do.
Provided by Catherine B.
Categories Poultry
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- Brown bacon in a large, heavy soup pot. Remove from pan and set aside.
- Add 1 Tablespoon Canola oil to the bacon grease in the hot pan.
- In a bowl, toss the minced vegetables with the flour; then add this mixture to the hot pan of grease. Stir and cook quickly until caramel brown to create a chunky roux. Remove veggie/roux mixture from the pan and set aside. Don't worry if there are still brown scrapings in the bottom of the pan.
- Add 1 Tablespoon Canola oil to the hot pan, then add chicken chunks and lightly brown chicken.
- Return the chopped bacon and cooked veggie mixture to the pan along with the browned chicken. Add the sliced Andouille sausage.
- Add to the pan: sherry, salt, Worcestershire, Tabasco, pepper, thyme, sugar, Creole seasoning, and parsley, stirring in and including the scrapings from the bottom of the pan. Turn heat to low and simmer with the lid on for 30 minutes.
- Creole can be cooled and refrigerated at this point to rest overnight. When ready to serve, heat slowly and return to a low simmer before continuing with the directions.
- Remove pan lid and add shrimp and cream to the mixture. Heat thoroughly for about 10 minutes on low, stirring gently, until the sauce is hot and the shrimp are cooked through. Be careful not to overcook the shrimp.
- Season with salt if desired.
- Serve over hot fluffy rice, with a spicy Caesar salad and enjoy!
Nutrition Facts : Calories 613.8, Fat 39.8, SaturatedFat 13.3, Cholesterol 204.7, Sodium 2047.8, Carbohydrate 17.1, Fiber 2.1, Sugar 6.4, Protein 44
CAJUN CHICKEN & SHRIMP CREOLE
Steps:
- Place the chicken thighs in the bottom of the Crock-pot slow cooker. Add the remaining ingredients except for the shrimp, lemon-juice, hot sauce and rice. cove and cook on low for 8 to 10 hours. In the last hour of cooking, add the lemon-juice, shrimp. and hot sauce. Serve over the hot rice.
CREOLE SHRIMP, CHICKEN AND SAUSAGE PASTA
Make and share this Creole Shrimp, Chicken and Sausage Pasta recipe from Food.com.
Provided by Ms_Misty57
Categories Lunch/Snacks
Time 50m
Yield 2 cups, 5 serving(s)
Number Of Ingredients 14
Steps:
- Heat 1 TBS of olive oil over medium high heat in a large saute pan. Season the shrimp with 2 teaspoons of the Creole seasoning. Place the shrimp in the pan and saute until almost done. Remove the shrimp from the pan and set aside.
- Add 1 tablespoon olive oil to the pan. Season the Chicken pieces with 2 teaspoons of the Creole seasoning. Place the Chicken in the pan and saute until done. Remove the Chicken from the pan and set aside.
- Place the remaining TBS of olive oil in the saute pan and onions and bell peppers. Saute, stirring occasionally, until the onions are translucent, about 3 minutes. Add the sausage and cook another minute.
- Add the garlic to the pan and saute for 30 seconds.
- Add the chicken stock to the pan and scrape pan to remove any browned bits that have formed in the bottom, about 30 seconds.
- Add the thyme, 3 teaspoons of creole seasoning and 1/2 tsp salt and cook for 2 minutes.
- Add the heavy cream to the pan and cook an additional 2 minutes.
- Return the shrimp and chicken to the pan. Add the cooked pasta to the pan. Continue to cook the sauce and pasta, stirring occasionally, for about 3-5 minutes. Remove from the heat and add the basil and Parmesan.
Nutrition Facts : Calories 912.6, Fat 61.6, SaturatedFat 21.6, Cholesterol 311.2, Sodium 1882.5, Carbohydrate 32.5, Fiber 1.9, Sugar 2.7, Protein 55
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