2 tablespoons seeded, finely chopped green bell pepper
2 tablespoons seeded, finely chopped red bell pepper
2 tablespoons all-purpose flour
3/4 cup dry white wine
1/8 teaspoon cayenne pepper, or to taste
1 teaspoon Creole seasoning
2 bay leaves
3/4 cup chicken stock
1/2 cup peeled, seeded, chopped fresh or canned Italian plum tomatoes
1 pound rock shrimp or crawfish meat (small regular shrimp can also be used)
1 tablespoon finely chopped fresh parsley for garnish
In a 12-inch nonstick sauté pan over high heat, heat the oil. Add the chicken
and sprinkle with salt and pepper. Cover. Brown the chicken pieces on both sides,
about 5 minutes per side.
Transfer the chicken to a platter.
In the sauté pan over medium heat, melt the butter. Add the onion, garlic, and
bell peppers, and sauté for 2 minutes.
Stir in the flour; cook 30 seconds longer, stirring constantly.
Add the white wine, scraping any brown bits from the bottom of the pan.
Add the cayenne pepper, Creole seasoning, bay leaves, chicken stock, tomatoes,
and chicken. Bring the sauce to a boil; cover. Reduce the heat and simmer for 10
minutes or until the chicken pieces are cooked through and tender.
Add the rock shrimp; cover. Cook 5 minutes longer, stirring occasionally.
Remove the bay leaves.
Divide the chicken among four plates and pour equal amounts of sauce on top.
Garnish with the parsley.
Yield: 4 servings
Posted by jerseyjan at Recipe Goldmine 7/9/01 6:46:49 am.