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Recipe for :

Creole Chicken with Rock Shrimp Sauce

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here).


1 Tblsp. vegetable oil
4 skinless, boneless chicken breasts
Salt and freshly ground black pepper to taste
1 Tblsp. butter
1/4 cup chopped onion
1 Tblsp. minced garlic
2 Tblsp. seeded, finely chopped green bell pepper
2 Tblsp. seeded, finely chopped red bell pepper
2 Tblsp. all-purpose flour
3/4 cup dry white wine
1/8 tsp. cayenne pepper, or to taste
1 tsp. Creole seasoning
2 bay leaves
3/4 cup chicken stock
1/2 cup peeled, seeded, chopped fresh or canned
Italian plum tomatoes
1 lb. rock shrimp or crawfish meat
1 Tblsp. finely chopped fresh parsley for garnish

  • In a 12" nonstick sauté pan over high heat, heat the oil.
  • Add the chicken and sprinkle with salt and pepper and cover. Brown the chicken pieces on both sides, about 5 minutes per side. Transfer the chicken to a platter.
  • In the sauté pan over medium heat, melt the butter. Add onion, garlic and bell peppers and sauté for 2 minutes.
  • Stir in the flour; cook 30 seconds longer, stirring constantly.
  • Add the white wine, scraping any brown bits from the bottom of the pan.
  • Add the cayenne pepper, Creole seasoning, bay leaves, chicken stock, tomatoes and chicken. Bring the sauce to a boil and cover. Reduce heat and simmer 10 minutes, or until the chicken pieces are cooked through and tender.
  • Add the rock shrimp and cover. Cook for 5 minutes longer, stirring occasionally.
  • Remove the bay leaves.
  • Divide the chicken among four plates and pour equal amounts of sauce on top.
  • Garnish with the parsley.

Serves 4

Shirley Cline