This is a takeoff of New Orleans Shrimp, and also a variation of a dish called N'awlins Skillet which I had once in a large chain restaurant. Remember, you'll add the cayenne and crush red pepper to taste!
Preparation Time
20 mins
Cooking Time
45 mins
Total Time
1 hr 5 mins
Calories
215 Calories
Recipe Instructions
Step 1
Heat oil in a large heavy skillet over medium heat. Saute onion, celery, red bell pepper, green bell pepper, zucchini, and green chiles until the onion is tender. Remove vegetables from skillet, and set aside.
Step 2
Melt the butter in the same skillet on medium heat, being careful not to burn. Stir in flour until combined, then stir in salt and pepper. Cook flour mixture until brown, 3 to 5 minutes; stir continuously. DO NOT ALLOW THIS MIXTURE TO BURN.
Step 3
Stir in onion soup mix and water. Increase heat to medium high. Season with red cayenne pepper and crushed red pepper flakes. Stir in vegetables. If gravy is too thick, stir in warm water. Reduce heat to low.
Step 4
Heat a separate large heavy skillet over medium high heat. Saute chicken, sausage and shrimp until chicken is no longer pink, and juices run clear. Stir into vegetable mixture. Simmer for 35 minutes.
Ingredients
1 teaspoon salt
½ cup all-purpose flour
1 tablespoon butter
2 ½ cups water
½ onion, chopped
½ red bell pepper, chopped
1 (1 ounce) envelope dry onion soup mix
½ green bell pepper, chopped
1 teaspoon finely chopped green chile peppers
cayenne pepper to taste
black pepper to taste
crushed red pepper flakes to taste
1 teaspoon oil
½ pound shrimp
2 boneless skinless chicken breasts, cut into bite-size pieces
