Monday, August 8, 2011

Linda’s Creole Creation

½ lb chicken tenders, cut into thirds
Cajun seasoning
Freshly cracked black pepper
½ lb raw shrimp, deveined and peeled
½ red bell pepper, diced
½ green bell pepper, diced
½ yellow onion, diced
2 large garlic cloves, minced
1 jalapeno, seeded and minced (optional, depends on how spicy you like it)
1 can of diced tomatoes with jalapenos

2 cups of chicken broth
1 cup rice
1 tsp EVOO

Cook rice in rice cooker or stove top until done. Fluff right before serving.

In a frying pan over medium heat, drizzle a little EVOO and brown chicken for a couple minutes on each side. Season with Cajun seasoning and pepper. Don’t cook all the way through yet and remove chicken from pan to a plate. Add veggies to pan, sauté for about 5 minutes until tender. Add canned tomato, bring to a boil and then turn to a simmer. Add chicken back to pan and then add shrimp. Cook just until shrimp turns pink and chicken is cooked all the way through.

Serve chicken and shrimp mixture over rice.

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