Straight from New Orleans, this fabulous Cajun/Creole main dish is simple and delicious.
Prep Time: 25 minutes
Cook Time: 35 minutes
Ingredients:
- 2 tablespoons butter
- 2 tablespoons oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/2 cup chopped celery
- 1 green bell pepper, chopped
- 6 boneless skinless chicken breasts
- 1/4 cup flour
- 1/8 teaspoon cayenne pepper
- 1-1/2 teaspoons Cajun or Creole seasoning blend
- 1 (14 ounce) can chicken broth
- 1 (14 ounce) can diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 pound small raw shrimp, devined and peeled
Preparation:
In large skillet, melt butter and oil together over medium heat. Add vegetables and stir. Meanwhile, cut chicken breasts into 3 pieces each and dredge in a mixture of the flour, cayenne pepper, and the seasoning blend.
Remove vegetables from skillet. Add coated chicken to the skillet along with any remaining flour mixture; cook and stir until browned, about 5-6 minutes. Return vegetables to skillet along with chicken broth, tomatoes, and tomato paste. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until chicken is cooked and sauge is thickened.
Add shrimp to the skillet; simmer for 3-5 minutes longer until shrimp curl and turn pink. Serve over hot cooked rice.
