I don't usually wake up too late on the weekends, but for some reason Daylight Savings really did a number on me. After taking a nice long stroll around Lake Miramar, hubby and I went to grab some groceries for the week. Upon returning home, I couldn't keep my eyes awake and proceeded to pass out for 2 hours...on the ground...like an animal! I enjoy naps and all but typically those of the 15 minute variety. Waking up from a 2 hour nap just leaves me groggy and crabby.
Needless to say I wanted to make something quick and easy for dinner. Chicken & Shrimp Creole is an old standby that I love to make, especially after a long day at work. Or... a long day of sleeping on the ground. It's easy, flavorful and I usually have everything on hand. Well, maybe not the okra, but I feel that's an expendable ingredient if you have to omit. I served this on top of short grain brown rice, but it's equally as tasty with some noodles or even just a hunk of bread.
PS. I don't claim that this is in any way "authentic" Creole. I just don't really have a better name for it :)
Quick Creoleesque Chicken & Shrimp
nonstick cooking spray
1 pound chicken breast tenders, chopped into cubes
Montreal chicken seasoning
1 red bell pepper, seeded and sliced
1 cup frozen cut okra, thawed
3/4 cup thinly sliced celery
1/2 cup frozen sweet corn
3/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon ground red pepper
1 (14.5-ounce) can diced tomatoes, undrained
1/2 lb medium shrimp, peeled & deveined
1/4 cup chopped fresh parsley
1 tablespoon butter
1. In a medium bowl, season the chicken with Montreal Chicken Seasoning. Stir to combine evenly.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 minutes on each side or until browned. Add red bell peppers, okra, corn and spices (sugar through ground red pepper), stirring to combine. Pour tomatoes over chicken mixture; bring to a boil. Cover, reduce heat, and simmer for 5 minutes.
3. Uncover; stir in shrimp and cook until just turning pink, about 3 minutes. Add parsley and butter, stirring until butter melts.