Chicken Shrimp Creole Food

CREOLE SHRIMP, CHICKEN AND SAUSAGE PASTA

Steps:

• Heat 1 TBS of olive oil over medium high heat in a large saute pan. Season the shrimp with 2 teaspoons of the Creole seasoning. Place the shrimp in the pan and saute until almost done. Remove the shrimp from the pan and set aside.
• Add 1 tablespoon olive oil to the pan. Season the Chicken pieces with 2 teaspoons of the Creole seasoning. Place the Chicken in the pan and saute until done. Remove the Chicken from the pan and set aside.
• Place the remaining TBS of olive oil in the saute pan and onions and bell peppers. Saute, stirring occasionally, until the onions are translucent, about 3 minutes. Add the sausage and cook another minute.
• Add the garlic to the pan and saute for 30 seconds.
• Add the chicken stock to the pan and scrape pan to remove any browned bits that have formed in the bottom, about 30 seconds.
• Add the thyme, 3 teaspoons of creole seasoning and 1/2 tsp salt and cook for 2 minutes.
• Add the heavy cream to the pan and cook an additional 2 minutes.
• Return the shrimp and chicken to the pan. Add the cooked pasta to the pan. Continue to cook the sauce and pasta, stirring occasionally, for about 3-5 minutes. Remove from the heat and add the basil and Parmesan.

CREAMY CREOLE SHRIMP AND CHICKEN OVER PENNE

Steps:

• Heat 1 tsp olive oil in a large skillet over Medium heat (You will need a pan big enough to add an entire jar of Alfredo sauce plus the shrimp and chicken).
• Add shrimp and saute until pink. (You can season the shrimp with Creole seasoning for more heat if you like). When pink and firm, remove from pan and set aside.
• Heat 1 tsp olive oil in the same large skillet over Medium/High heat.
• Add chicken and cook until no longer pink. (You can also season chicken with Creole seasoning for heat). Remove from pan and set aside.
• In the same pan, heat 1 Tbsp olive oil over Medium - Medium/High heat.
• Add green onions, diced tomatoes, 2 tsp Creole seasoning and garlic powder. Cook for 5-7 minutes until a there is a good amount of liquid in the pan from tomatoes.
• Add Alfredo sauce to tomato mixture and stir to combine.
• Add shrimp and chicken to Alfredo/tomato mixture and stir gently to combine.
• Reduce heat to Medium/Low. Cover and allow to simmer, stirring occasionally, until sauce reaches a warm/hot serving temperature. About 8 - 10 minutes.
• While sauce is heating, cook Penne according to the directions on the box.
• When sauce is hot and penne is cooked, serve sauce mixture over Penne pasta.

SHRIMP CREOLE

Steps:

• In a large skillet, cook onions, bell pepper, celery, and garlic in the oil, until vegetables are tender, 5-6 minutes.
• Stir in the tomato paste and cook for a minute, then add 1 cup of the chicken broth and mix well.
• Then add the diced tomatoes, tomato sauce, bay leaves, cayenne pepper, Worcestershire sauce, and salt, stirring to mix.
• Bring mixture to a boil, then reduce heat, and simmer, stirring occasionally, for about 20 minutes.
• Mix the remaining chicken broth with the flour until it is smooth.
• Whisk it into the sauce and stir constantly for 5 minutes.
• Add the shrimp and cook just till shrimp turn pink and curl.
• Remove bay leaves before serving.
• Serve with steamed rice and Tabasco sauce, if desired.

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.