Gulf Coast Recipes

Creole Shrimp & Chicken
a la Le Creuset with
Shrimp-Flavored Rice Pilaf

Bourbon Street Bananas Flambé















Creole Shrimp and Chicken a la Le Creuset with Shrimp Flavored Rice Pilaf
for the 15.75” Oval Skillet & 2.75 Qt. Soup Pot

So much of Creole cooking involves garlic, onion and bell pepper. These flavors, along with tomatoes, thyme, parsley and hot pepper sauce are great accents for the chicken and shrimp - themselves an inspired combination. This goes together quickly, so be sure that your rice pilaf is ready and waiting for the delicious seafood and poultry topping. If you do use the optional okra, be sure to add it for the last 10 minutes of cooking. It should stay crisp, not get mushy. And try the salt rub with the shrimp. It brings out their flavor, yet doesn’t leave them salty tasting.

  • 1 lb. medium shrimp, raw, peeled & deveined, shells reserved
  • 2 Tbsp. sea salt (optional)
  • 6 chicken breast halves, skinned & boned
  • 1/3 cup all purpose flour for dredging
  • Salt & freshly ground pepper
  • 2 Tbsp. light olive oil or canola oil
  • 3 Tbsp. unsalted butter
  • 2 1/2 cups of finely chopped white or yellow onions
  • 3 large garlic cloves, finely minced
  • 2 (15 oz.) cans of diced tomatoes with their liquid
  • 3 bell peppers, all green, or one each green, red, yellow, cored & cut into small dice
  • 1 bay leaf, preferably Turkish
  • 2 tsp. fresh thyme leaves, minced, or 1 tsp. crumbled dry
  • 1 cup chicken stock, preferably homemade
  • 1/2 cup dry vermouth or dry white wine
  • About 6 fresh okra pods, stem end trimmed, cut in 1/4” rounds (optional)
  • Several dashes hot pepper sauce such as Tabasco or Frank’s
  • 1/3 cup finely chopped Italian flat-leaf parsley
  • 1/3 cup finely chopped Italian flat-leaf parsley (for serving)
  • Shrimp-infused rice pilaf (for serving) (Recipe provided)

Rinse the peeled shrimp & rub them with the sea salt. Let sit in a colander for about 10 minutes, then rinse them & pat dry. Cut the chicken in about 1” strips, across the grain.

Place the flour in a pie plate & add 2 teaspoons salt & a teaspoon of ground pepper. Mix. Dredge the shrimp & chicken in the seasoned flour & pat off any excess.

Heat the butter & oil in the 15.75” Oval Skillet on medium heat. When it is hot, add the shrimp & sauté for 3 minutes, or just until they turn bright pink. Remove with a slotted utensil to a platter. Wait a minute or so for the fat to reheat & then add the chicken & sauté, turning with tongs, until the strips are just cooked, about 4 minutes. Remove to the platter.

Add the onions to the pan & cook until the onions wilt & become translucent, about 6 minutes. Regulate the heat so the onions do not brown. Add the garlic & continue cooking about 1 minute until fragrant.

Add the tomatoes, peppers, thyme & bay leaf. Cook, stirring occasionally, for 5 minutes. Stir in the stock, wine & the rounds of okra, if using. Turn up the heat so the pan contents just simmer. Cook, uncovered, for 10 minutes. Stir in the shrimp, chicken, & most of the parsley. Cook just to reheat. Taste & add more salt & pepper & hot sauce to taste. Remove bay leaf.

Place a portion of the Rice Pilaf in deep, wide soup bowls, & ladle the Creole Shrimp & Chicken over it. Sprinkle each serving with a bit of the reserved parsley. Pass the hot sauce for folks who like a bit more “heat.”

This serves 8.

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Shrimp-Flavored Rice Pilaf
for the 2.75 Qt. Soup Pot

The shrimp shells impart a subtle flavor to the cooking liquid.

  • Shrimp shells from 1 lb. of shrimp, rinsed
  • 1 slice of onion
  • 6 peppercorns, bruised with the side of a heavy knife
  • 4 cups of good chicken stock or canned low-sodium broth
  • 4 Tbsp. unsalted butter
  • 3 medium shallots, peeled & finely chopped
  • 1 large garlic clove, finely minced
  • 2 cups long grain rice
  • 1/2 cup dry vermouth or dry white wine
  • Several dashes hot pepper sauce such as Tabasco or Frank’s
  • 1 cup chopped parsley

Place the shrimp shells in the 2.75 Qt. Soup Pot. Add the broth, the onion & the peppercorns & bring to the boil. Lower the heat & simmer the mixture for about 20 minutes. Strain the mixture into a large measuring cup. If the liquid doesn’t measure 3 cups, add additional broth or water to measure 3 cups.

Return the Soup Pot (no need to wash it) to the heat & melt the butter along with the chopped shallots. Cook them, stirring often, for 5 minutes. Stir in the garlic & cook until fragrant, about 1 additional minute. Add the rice & stir until the grains are coated with the butter. Add the reserved shrimp-infused stock & the wine. Bring to a boil, then stir.

Cover the pan; reduce the heat so the contents just simmer. Cook for about 20 to 25 minutes until all the liquid is absorbed. Remove the pan from the heat & let it rest for 15 minutes.

Uncover, top with the parsley & fluff with a fork. Serve at once as a flavorful base for the Creole Shrimp & Chicken. Serves 8.

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