Chicken Shrimp Creole

Name: Chicken Shrimp Creole
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

14 ingredients

2 steps

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

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.