Relatively inexpensive frozen salad shrimp are used in this Creole chicken dish but larger ones can be substituted if preferred.
| 1 frying chicken, 3 to 3 1/2 lbs. cut up
Salt and black pepper
3 Tbs. butter or margarine
1 medium onion, chopped
1 clove garlic, minced or pressed
1/4 cup all-purpose flour
1 can (10 3/4 oz.) chicken broth
1 can (6 oz.) tomato paste
1/2 cup finely diced celery
1/2 tsp. dried thyme leaves
1 Tbs. lemon juice
1 can (4 oz) sliced pimientos, drained
1 medium green pepper, cut into chunks
1/2 lb. salad shrimp, thawed, if frozen
Hot parsley rice
| Lightly sprinkle chicken pieces with salt and black pepper. In Dutch oven or very large skillet, brown chicken on both sides in heated butter. Remove chicken pieces.
Saute onion and garlic in drippings until golden. Stir in flour.
Measure chicken broth and add enough water to make 3 cups. Stir into pan with tomato paste, celery, thyme and lemon juice. Bring to a boil, stirring.
Return chicken to pan. Bring to boil again. Cover and simmer 35 minutes or until chicken is tender.
Add pimientos, green pepper and shrimp. Simmer, covered 5 minutes longer. Add salt and black pepper to taste.
Serve on a bed of parsley rice.
|Good served with a green vegetable and bread or rolls.|