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Chicken Creole

(by Stella Chase Reese)


6 5-oz. boneless and skinless chicken breasts 1 T. salt 1/2 t. white pepper 1/4 c. vegetable oil 1 c. onions, chopped 1/2 c. green peppers, chopped 2 c. whole tomatoes with liquid 2 c. water 2 cloves garlic, mashed and chopped 1/2 t. ground thyme (or 2 sprigs fresh) 1/4 t. cayenne pepper 12 small whole okra 1 lb. shrimp, peeled and deveined 1 T. parsley, chopped Season chicken with 1 teaspoon salt and the white pepper.

In large skillet, heat vegetable oil.

Place seasoned chicken in hot oil, turning as it cooks (about 6 minutes).

Lower heat.

Remove chicken and set aside. Saute onions in skillet until they are clear.

Add green peppers; stir and cook for 3 - 4 minutes.

Add whole tomatoes, mashing them as you stir them into the onion mixture.

Add water, garlic, thyme, cayenne pepper, and remaining salt.

Cook over high heat for 4 minutes. Lower heat and return chicken to sauce.

Add okra and cook for 10 minutes until okra are just tender.

Add shrimp and cook until shrimp turn pink (about 5 minutes).

Add parsley.

Serve over buttered rice.

Serves 6.


(Read What Would Leah Do?, the story that accompanies this recipe.)

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