Chicken and Shrimp Creole

Since C doesn't eat seafood, I have to make separate plates for he and I whenever I decide to eat it. This was easy to split since the shrimp take so little time to cook. The only irritation was C whining about the shrimp smell, but the man complains when there is fresh bread baking, so his nose is obviously not up to par. The flavors were fantastic, it really hit the spot. It would be lovely with just shrimp and would cook up in no time.

Chicken and Shrimp Creole
serves 4

¼ cup oil
¼ cup all-purpose flour
1 green bell pepper, chopped
3 stalks celery, chopped
1 onion, chopped
1 pound chicken breast, cut into bite size pieces
1 (14.5 ounce) can diced tomatoes with green chile peppers, with liquid
1 cup chicken broth
2 tablespoons chopped fresh parsley
2 teaspoons Worcestershire sauce
3 cloves garlic, minced
1 teaspoon soy sauce
1 teaspoon white sugar
½ teaspoon salt
½ teaspoon ground black pepper
3 dashes hot sauce
½ pound shrimp, cleaned and peeled

Heat oil in a large skillet over high heat. Stir in flour and cook, stirring constantly, for 5 minutes or until mixture is the color of a copper penny. Reduce heat to low and stir in bell pepper, celery, onion and chicken. Cook 10 to 15 minutes, stirring occasionally.

Stir in tomatoes with green chile peppers, chicken broth, parsley, Worcestershire sauce, garlic, soy sauce, sugar, salt, pepper and hot sauce. Bring heat to medium high and when the mixture comes to a boil, cover and simmer for 20 minutes. Add shrimp for last 3 to 5 minutes of cooking, depending on the size of the shrimp. Serve over rice.

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