Shrimp Creole Okra Recipe Recipe For Chicken

CHICKEN SHRIMP CREOLE

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.

EASY CREOLE OKRA AND SHRIMP

Steps:

• Heat the olive oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and simmer for 10 minutes, then add the okra, sausage, Cajun seasoning, and salt. Cover and cook for 30 minutes. Stir in the shrimp and cook until they are bright pink on the outside and the meat is no longer transparent in the center, 8 to 12 minutes.

SHRIMP CREOLE

Steps:

• In a large skillet, over medium-low heat, brown flour in butter.
• Add onion, garlic, green pepper, celery, and okra; sauté until tender.
• Stir in tomatoes, bay leaf, parsley and salt and pepper.
• Add 1/2 cup water, more if necessary.
• Stir in shrimp, bring to boil; reduce heat and simmer 5 minutes,or until shrimp is done.
• Remove bay leaf.
• Serve over hot rice.

SHRIMP CREOLE

Steps:

• Heat a large heavy Dutch oven over medium heat. Add oil. Cook garlic, onions, celery, and green bell peppers. Cook until softened, about 5 minutes. Stir in cayenne and let caramelize. Add the seafood stock, tomatoes, Worcestershire, hot sauce, and bay leaves. Season with salt and pepper. Simmer for 35 minutes. Add shrimp and cook about 4 more minutes, until they are bright pink and cooked through. Garnish with green onions.

CREOLE CHICKEN AND OKRA RECIPE

Steps:

• Remove and discard chicken skin. In nonstick Dutch oven, place oil and heat over medium temperature.
• Add chicken and cook, turning, about 10 minutes or until brown on all sides. Remove chicken to warm bowl.
• To Dutch oven, add onion, green pepper, celery and garlic; stir and cook about 5 minutes. Add okra and cook, stirring, about 5 minutes more.
• Stir in tomatoes, parsley, paprika, bay leaf and salt. Return chicken to Dutch oven and spoon vegetable mixture over top.
• In small bowl, mix together chicken broth, wine and hot pepper sauce; pour over all.
• Cover, reduce heat to low and cook about 30 minutes or until fork can be inserted in chicken with ease. Serve with rice, if desired.

SHRIMP AND OKRA CREOLE

Steps:

• Prepare Dinner in large saucepan as directed on package.
• Meanwhile, cook and stir green peppers and okra in nonstick skillet sprayed with cooking spray until crisp-tender.
• Add green pepper mixture to prepared Dinner along with the shrimp, tomatoes and hot pepper sauce; mix lightly. Cook on medium heat until heated through, stirring occasionally.

CREOLE OKRA

Steps:

• Heat the olive oil in a large skillet over medium heat. Saute the onion and garlic until limp. Add the green pepper; cook and stir until tender. Drain the tomatoes, reserving juice, and pour them into the skillet. Season with thyme, parsley, cayenne, salt, and pepper. Simmer for 5 minutes over medium heat.
• Add the frozen okra, and pour in enough of the reserved juice from the tomatoes to cover the bottom of the pan. Cover, and cook for 15 minutes, or until okra is tender.