Creole Chicken and Shrimp

READY IN: 1hr 25mins




  • Brown bacon in a large, heavy soup pot. Remove from pan and set aside.
  • Add 1 Tablespoon Canola oil to the bacon grease in the hot pan.
  • In a bowl, toss the minced vegetables with the flour; then add this mixture to the hot pan of grease. Stir and cook quickly until caramel brown to create a chunky roux. Remove veggie/roux mixture from the pan and set aside. Don't worry if there are still brown scrapings in the bottom of the pan.
  • Add 1 Tablespoon Canola oil to the hot pan, then add chicken chunks and lightly brown chicken.
  • Return the chopped bacon and cooked veggie mixture to the pan along with the browned chicken. Add the sliced Andouille sausage.
  • Add to the pan: sherry, salt, Worcestershire, Tabasco, pepper, thyme, sugar, Creole seasoning, and parsley, stirring in and including the scrapings from the bottom of the pan. Turn heat to low and simmer with the lid on for 30 minutes.
  • Creole can be cooled and refrigerated at this point to rest overnight. When ready to serve, heat slowly and return to a low simmer before continuing with the directions.
  • Remove pan lid and add shrimp and cream to the mixture. Heat thoroughly for about 10 minutes on low, stirring gently, until the sauce is hot and the shrimp are cooked through. Be careful not to overcook the shrimp.
  • Season with salt if desired.
  • Serve over hot fluffy rice, with a spicy Caesar salad and enjoy!