| Here's my recipe for a creole sauce that I use to make shrimp
creole. To make chicken, just substitute some boneless chicken
pieces and allow more time for cookin
I think this is delicious, and definitely tastes better the
next day.
SHRIMP CREOLE
1 clove garlic, pressed or finely chopped
1 cup chopped onion
1 green pepper, chopped
1/2 cup chopped celery
3 tbsp butter or margarine
1 can tomato sauce (12-15 ounces)
1/2 cup dry red wine, or water (I use water, but only 1/4 c)
2 small whole bay leaves
2 tbsp snipped parsley
1/4 tsp thyme
1/2 tsp salt
dash cayenne pepper
several dashes hot sauce ( we like about 10)
12 ounces frozen uncooked shrimp
Combine garlic, onion, green pepper, celery and butter in a 1 1/2
qt casserole. MICROWAVE 3-5 min on HIGH or until onion is transparent.
Stir in tomato sauce, wine, bay leaves, parsley, thyme, salt and
pepper. Cover with waxed paper. MICROWAVE 5 minutes, covered,
to finish cooking. Remove bay leaves.
Add shrimp; stir. Cover with waxes paper. MICROWAVE 4 minutes
on high. Let stand 5 minutes (or until the next day in your frig).
Serve over rice.
5-6 servings
and
pepper
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| Here's a chicken in creole sauce I made the other night that turned
out pretty good. Maybe it will fit the bill.
2 boneless chicken breasts (ie. 4 halves)
1-2 tbsp butter (or your favorite substitute)
� tsp dried rosemary
2 tbsp olive oil
3/4 cup finely chopped onion
3/4 cup finely chopped celery
3/4 cup semi-finely chopped green pepper (cored & seeded)
2 cups canned tomatoes (I like imported italian plums)
1 bay leaf
1 dried hot red pepper or �-� tsp dried hot red pepper flakes
salt and pepper to taste
1) After trimming away any excess fat, cut chicken breasts into
bite-sized pieces.
2) saut� chicken pieces with the rosemary in just enough butter to
prevent the chicken from sticking to the pan. cook until almost
done: ~10-15 minutes.
3) meanwhile, in a saucepan, saut� onion celery, and green pepper in
olive oil until onion begins to wilt.
4) to the veggies, add the tomatoes, bay leaf, hot red pepper, salt
and pepper. bring to a boil and cook ~10 minutes.
5) when chicken pieces are done, if there is a large amount of
excess liquid, drain part, but leave about � cup.
6) add chicken pieces, with liquid, to the creole sauce and continue
cooking until the sauce thickens to the "proper" consistency.
I served this over my favorite "plain" rice.
Enjoy!
\steve/
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