Recipe: Creole Shrimp and Chicken Stir Fry

Alright, alright! So I’m getting my recipe’s cultural inspirations crossed. But it really best describes what this dish tastes like and how it comes together.

The one thing missing? Some Cajun or Andouille sausage would have been awesome in this, but alas, I had none on hand. So while I don’t feature it here and it doesn’t appear in the photos, feel free to sausage with abandon, either in place of, or in addition to, the chicken thighs.

Creole Shrimp and Chicken Stir-Fry

1 tsp. paprika

1 tsp. dried oregano

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. dried thyme

Dash of cayenne pepper

kosher salt and fresh ground pepper, to taste

6 Tbsp. butter, divided (2 Tbsp. and 4 Tbsp.)

1 lb. fresh shrimp (preferably wild caught), peeled and deveined

1 lb. chicken thighs, cut into chunks (and/or Cajun or Andouille sausage, sliced into rounds)

1 onion, diced

1/2 lb. mushrooms, sliced

3 garlic cloves, minced

1 bunch Swiss chard (or other greens like collard, mustard, kale, spinach), sliced into ribbons

2 Tbsp. Worcestershire sauce

juice from 1/2 lemon

1/2 pint of grape or cherry tomatoes, halved

1) Toss shrimp and chicken with herbs and spices (paprika through S & P) in medium bowl. Let sit while you prepare rest of ingredients.

2) Melt 2 Tbsp. butter in large sauté pan over medium-high heat. Add shrimp and chicken mixture.

3) When shrimp is partially cooked, add onion, mushrooms, and garlic. Stir to combine.

4) When onion is translucent, add Swiss chard, Worcestershire sauce, and remaining 4 Tbsp. butter. Stir until butter is thoroughly melted, then put a lid on the pan and cook until Swiss chard is wilted, about 5 minutes.

5) Add lemon juice and tomatoes. Stir to combine. Cook until tomatoes are heated through and just beginning to soften, about 2 minutes. Serve immediately.

Makes 4 servings.

NOTES: This could be made quicker in several ways. Instead of all those spices, you could use a pre-mixed Cajun or Creole seasoning. Go easy though, they can be too salty. If you have pre-cooked shrimp, just add them later with the tomatoes. And if using spinach, don’t bother cutting it, just dump it in.


One Response to “Recipe: Creole Shrimp and Chicken Stir Fry”

  1. Made this tonight for dinner, using kale instead of Swiss chard. Turned out great, but way less spicy than anticipated; it actually ended up being quite mild. If you’re looking for spicy, probably wouldn’t hurt to throw some more cayenne into the mix. Great recipe, though! The grape tomatoes really add an interesting flavour to the mix.

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