2010 Chicken Shrimp Creole

By boandozzy

2/3 cup shrimp mixture with 1/2 cup rice equals 272 calories, 6 g fat (2 g saturated fat), 117 mg cholesterol, 458 mg sodium, 30 g carbohydrate, 4 g fiber, 24 g protein.

Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable.

Originally published as Chicken Shrimp Creole in Healthy Cooking December/January 2010, p35

Ingredients

• 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

Details

Servings 6
Preparation time 20mins
Cooking time 55mins
Adapted from tasteofhome.com

Preparation

Step 1

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. Yield: 6 servings.