Chicken and Shrimp Creole

In honor of Mardi Gras, I decided to make a Cajun dish. I've been craving something with shrimp in it anyway. Plus, I've been dying to go to New Orleans just to try the food. I doubt this quite measures up to the food down there, but it's still very yummy. I wouldn't know the difference anyway - I've never been to New Orleans.

Thanks to my boyfriend, over the past few years I have grown accustomed to spicy food. I'm shocked at how well I can handle the spice now. Just a few weeks ago, I managed to down the Thai Curry chicken wings at Buffalo Wild Wings. Although they made my nose runny and my mouth burn, it was completely worth it. They were delicious and I would definitely recommend them. I occasionally crave spicy things now. Watching Man v. Food probably has something to do with that, too. Seeing Adam take on the hot wing challenges makes me want to try one for myself. Considering he usually comes out of them with tears in his eyes, I'm not so sure how committed to the challenge I would be, but I can still dream.

Back on topic. This dish really isn't that spicy. I could feel the burn a little bit, but it was definitely there. Just the perfect amount of heat for my liking. Don't let that scare you away, though. The spice level is all up to you for this dish. You can add (or not add) as much spice as you want. Hot sauce was in the original recipe, but I thought there was enough heat without it. Once again, we find the beauty of cooking. This dish can be made incredibly mild or tear-inducingly spicy. Whatever floats your boat. It's all up to you. Have fun with it!


Chicken and Shrimp Creole
serves 4


Ingredients:

2 tsp olive oil
1 lb boneless chicken breast, cut into bitesize pieces
1 red onion, chopped
1/2 cup celery, chopped
2 cloves of garlic, minced
14-ounce can of diced tomatoes
8 oz tomato sauce
1/4 - 1/2 teaspoon of cayenne pepper
2 tsp Cajun Seasoning (more or less to taste)
1 bay leaf
1 cup corn
1/2 tbsp Worcestershire sauce 
1 tbsp of all purpose flour (1 tsp corn starch for gluten-free)
1 tbsp water
about 10 large shrimp, peeled and deveined
salt to taste

Directions
This can be served over rice or by itself.

In a large skillet heat the olive oil over medium heat. Add the chopped onion, garlic, celery, chicken, and cajun seasoning and saute until the chicken is cooked. Add diced tomatoes and tomato sauce, cayenne pepper, bay leaf, corn, and Worchestershire sauce and bring to a boil. Cover and reduce heat to low and simmer 20-30 minutes.

Mix the flour and water together. Stir into the tomato mixture. Continue cooking for another 5 minutes. Sprinkle the shrimp with a small amount of Cajun seasoning and add to the tomato mixture. Cook for another 5 to 6 minutes, or until shrimp is cooked through. Add salt if needed.

Source
adapted from Skinny Taste