The Ingredients
1 green pepper, chopped
1/2 cup chopped onion
1/2 cup chopped celery
1 Tbsp oil
1 lb chicken breast, cut into strips
2 Tbsp Tony Chachere's Creole Seasoning, divided
1 can diced tomatoes, undrained
1 (8 oz) can tomato sauce
1/2 pound cleaned shrimp
2 cups brown rice
Saute your trinity vegetables in hot oil until crisp-tender.
Toss the chicken with 1 Tbsp of the seasoning, then add the chicken to the skillet and cook until done.
I put the seasoning and chicken in a ziploc and mashed it around |
Add in the rice, cover and simmer for 5 minutes until heated through.
Remove from heat, let stand for another 5 minutes. Serve with bread.
The original recipe said to use instant brown rice but I used some cooked brown rice I made. It was a little soupier than I think it was supposed to be but it tasted great. Enjoy!
This sounds like something I might have to try for my family, minus the shrimp. I hope it would still taste good, I just can't stand the smell of shrimp cooking.
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