1 cup chopped green bell pepper
3/4 cup chopped yellow onion
1 tsp canola oil
2 cups peeled, diced tomatoes
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp chili powder
1/4 tsp red pepper flakes
1/8 tsp black pepper
2 1/2 cups uncooked, cleaned small fresh shrimp
1 cup chopped, cooked chicken
Hot brown rice* cooked without salt or fat
In a large skillet over medium-high heat, heat the oil. Add the onion and bell pepper and saute until tender. Stir in the tomatoes, salt, garlic powder, chili powder, red pepper flakes, and black pepper. Bring the mixture to a boil; reduce heat and simmer, uncovered, 20 to 30 minutes until thickened.
Stir the shrimp and chicken into the mixture. Return the mixture to a boil; reduce heat and simmer 1 or 2 minutes until chicken is heated and shrimp turn pink.
Serve over the hot cooked brown rice.
*Or whatever happens to work for you. Or the creole by itself.
1 tsp canola oil
2 cups peeled, diced tomatoes
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp chili powder
1/4 tsp red pepper flakes
1/8 tsp black pepper
2 1/2 cups uncooked, cleaned small fresh shrimp
1 cup chopped, cooked chicken
Hot brown rice* cooked without salt or fat
In a large skillet over medium-high heat, heat the oil. Add the onion and bell pepper and saute until tender. Stir in the tomatoes, salt, garlic powder, chili powder, red pepper flakes, and black pepper. Bring the mixture to a boil; reduce heat and simmer, uncovered, 20 to 30 minutes until thickened.
Stir the shrimp and chicken into the mixture. Return the mixture to a boil; reduce heat and simmer 1 or 2 minutes until chicken is heated and shrimp turn pink.
Serve over the hot cooked brown rice.
*Or whatever happens to work for you. Or the creole by itself.
File photo for reference only.
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