Cajun Chicken Shrimp Creole Recipes

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CHICKEN SHRIMP CREOLE



Chicken Shrimp Creole image

"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

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

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

CAJUN CHICKEN & SHRIMP CREOLE



CAJUN CHICKEN & SHRIMP CREOLE image

Categories     Chicken     Shellfish

Number Of Ingredients 15

2 lbs. skinless chicken thighs
1 red bell pepper, chopped
1 large onion, chopped
2 stalks celery, diced
1 15oz. can stewed tomatoes, undrained & chopped
3 cloves garlic, minced
1 tbsp granulated sugar
1 tsp paprika
1 tsp Cajun seasoning
1 tsp salt
1 tsp freshly ground black pepper
1 lb. shelled shrimp, deveined and cleaned
1 tbsp fresh lemon juice
Louisiana hot sauce to taste
2 cups prepared quick-cooking rice

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.

TRUE SHRIMP CREOLE



True Shrimp Creole image

An authentic Cajun dish, this tastes even better if refrigerated overnight to allow all the flavors to blend.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 14

1/4 cup all-purpose flour
1/2 cup canola oil
1 medium onion, chopped
1 medium green pepper, chopped
1 celery rib, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) stewed tomatoes
1 can (6 ounces) tomato paste
4 bay leaves
1 tablespoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
Salt and pepper to taste
2 pounds fresh or frozen uncooked medium shrimp, peeled and deveined
Hot cooked rice

Steps:

  • In a large heavy skillet, combine flour and oil until smooth. Cook and stir over medium heat until flour is a rich deep brown. Add onion, green pepper and celery; cook until vegetables are tender, 5-6 minutes. Add garlic; cook 1 minute longer. Stir in next 6 ingredients. Cover and simmer until heated through, 4-5 minutes. , Add shrimp. Simmer, uncovered, until shrimp turn pink, 5-6 minutes. Discard bay leaves. Serve with rice.

Nutrition Facts : Calories 358 calories, Fat 19g fat (3g saturated fat), Cholesterol 224mg cholesterol, Sodium 440mg sodium, Carbohydrate 20g carbohydrate (10g sugars, Fiber 3g fiber), Protein 27g protein.

LOUISIANA SHRIMP CREOLE II



Louisiana Shrimp Creole II image

Tomatoes and shrimp cooked up with garlic and onions - this Gulf Coast tradition will have you dreaming of the bayou. This recipe can either be a main dish or a side dish. You can make it as hot as you want, just add more chili powder and hot sauce. Serve over hot rice.

Provided by Katrina Berry

Categories     Seafood     Shellfish     Shrimp

Time 45m

Yield 5

Number Of Ingredients 12

½ cup finely diced onion
½ cup chopped green bell pepper
½ cup chopped celery
2 cloves garlic, minced
3 tablespoons butter
2 tablespoons cornstarch
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1 dash hot pepper sauce
1 pound medium shrimp - peeled and deveined

Steps:

  • In a 2 quart saucepan, melt butter or margarine over medium heat. Add onion, green pepper, celery, and garlic; cook until tender.
  • Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes.

Nutrition Facts : Calories 192.8 calories, Carbohydrate 14.3 g, Cholesterol 156.6 mg, Fat 8.1 g, Fiber 2.4 g, Protein 16.8 g, SaturatedFat 4.7 g, Sodium 677.3 mg, Sugar 6.3 g

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Top Asked Questions

How to cook shrimp creole with tomato sauce?
Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes. 193 calories; protein 16.8g; carbohydrates 14.3g; fat 8.1g; cholesterol 156.6mg; sodium 677.3mg. Full Nutrition This was a great "base" recipes for shrimp creole.
How do you make authentic Cajun food?
An authentic Cajun dish, this tastes even better if refrigerated overnight to allow all the flavors to blend. In a large heavy skillet, combine flour and oil until smooth. Cook and stir over medium heat until flour is a rich deep brown. Add onion, green pepper and celery; cook until vegetables are tender, 5-6 minutes.
What is the best recipe for shrimp and rice?
Serve over hot rice. In a 2 quart saucepan, melt butter or margarine over medium heat. Add onion, green pepper, celery, and garlic; cook until tender. Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes.
What is the difference between Creole and Cajun cooking?
Jambalaya is a signature dish of Creole cuisine and is a one-skillet meal featuring cooked rice with vegetables and almost any kind of meat. Chicken and andouille sausage are the stars here, with a supporting cast of tomatoes, onions, peppers, and garlic. Creole cooking and Cajun cooking have some similarities, but are not exactly the same.

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