If you are in a hurry for something tasty for supper, this is the dish for you. It is simple, quick and easy.
- 3 Tablespoons butter
- 2 Teaspoons Worcestershire sauce
- 1 Cup diced onion
- Juice of ½ a lemon
- 1 Cup diced green pepper
- 1 Tablespoon olive oil
- 1and1/2 Cups chicken
- 1 Pound of shrimp, peeled and deveined
- 2 Bay leaves 1and1/2
- Tablespoon Creole seasoning*
- 1 Can (15 oz ) whole tomatoes, crushed
- Cooked rice per serving.
In a large skillet over medium heat, melt butter. Add onions, pepper and celery.
Cook until soft about 5 minutes. Add Creole seasoning and cook for 2 minutes. Add chicken broth and bay leaves-bring to a boil. Lower heat and simmer until the liquid is reduced about 8 minutes.
Add tomatoes and cook until reduced by ½ about 10 minutes.
Add shrimp and cook about 2 minutes per side or until pink. Take off the heat and add the lemon juice.
Serve over cooked rice.
Mix together in a medium bowl:2 Tablespoons granulated onion, 2 Tablespoons granulated garlic,2 Tablespoons dried oregano, 2 Tablespoons dried basil, 1 Tablespoon dried thyme, 1 Tablespoon black pepper, 1 Tablespoon cayenne, 5 Tablespoons paprika and 3 Tablespoon Kosher salt. Store in a jar with your other spices.