Tuesday, July 10, 2012

Creole Chicken and Shrimp

This turned out really good. I did not have any half-and-half, so I used cream, and it was awesome. Since I'm low-carbing it these days, using cream didn't bother me. For myself (but not for my long suffering wife and child) I used cauliflower "rice" instead of rice. (Note: here's an easy method for cauliflower rice, but it calls for way too much salt. I suggest using only half the amount of salt called for, if that.) This recipe comes from The Ultimate Casserole Cookbook, by Barbara C. Jones.

1 tbsp pickling spice
1 1/2 pound shrimp, shelled
4 tablespoons olive oil
4 boneless, skinless chicken breasts (half breasts, technically)
1/2 cup celery, chopped
1/2 cup green onions, chopped
1/3 cup red bell pepper, chopped
1/3 cup green bell pepper, chopped
1/2 cup dry white wine
1 tablespoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
8 ounces tomato sauce
3 tbsps snipped parsley
1 cup half and half
1/2 tsp black pepper
1/4 tsp thyme
1 1/2 teaspoons salt

Fill a large pot three-fourths full with water and bring to a boil. Add pickling spice and shrimp and cook until shrimp turn pink. Remove shrimp, drain and chill.

In a large skillet, heat oil and brown chicken on both sides and sautee until centers are no longer pink. Remove from skillet and drain on paper towel. Cool and cut into bite-size pieces.

Put onion, celery, and peppers in the skillet and sautee until onion is translucent. Add chicken to skillet and stir in tomato sauce, white wine, Tabasco, Worcestershire sauce, parsley, thyme, salt, and pepper, and mix well.

Pour into a 4 quart baking dish and bake at 350 for 40 to 45 minutes. Remove chicken dish and stir in shrimp and half-and-half. Bake until heated throughout. Serve over rice. Serves 4-6.

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