When we assume of Creole cooking, Louisiana in general and New Orleans in certain come to thoughts. Creole cooking is a mixture of French and Spanish cookery with influences from African Americans, native Americans, and other settlers of Louisiana. Creole dishes are very quite often spicy and quite often have peppers, celery, tomatoes, hot pepper sauce, and more. The dish presented right here makes use of several of these ingredients and is quite often served over cooked extended grain brown rice, but could be served over other cook ed rices or pastas..
Although this recipe calls for chicken breast, you could conveniently substitute shrimp, cut up fish, lobster, or any other food from the sea. A mixture of chicken and shrimp would make a fine "surf and turf" dish and I am confident would be delicious also. Subsequent time you are in the mood for a regular Southern recipe attempt this 1. Your guests will be pleased!
Ingredients
2 tablespoons olive oil
four chicken breast 'tenders' cut into bite size pieces
1 little yellow onion, chopped
1 bell pepper, diced
1 stalk of celery, chopped
1 clove garlic, minced
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/2 bay leaf
1/2 teaspoon salt
1/8 teaspoon black pepper
four oz mushrooms sliced
Directions
1 - Heat olive oil in sizeable skillet
2 - Add onion, bell pepper, celery, and garlic
3 - Saute' till onion is translucent
four - Take away vegetables and set aside
five - Add chicken pieces to exact same skillet and saute' till browned
6 - Add back the reserved vegetables and add all the spices.
7 - Cover and simmer under reduced heat for 20-30 minutes.
8 - Add mushrooms and simmer an additional five minutes.
Comment - Served over browned rice it tastes exceptional!
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