Friday, May 6, 2011
1 chicken breast - cut into small pieces
1 lb large fresh or frozen shrimp
*2 hot sausage links - cut into small rounds (optional)
3 TBSP butter or bacon fat
5 TBSP flour
1 can low sodium chicken broth
1/3 cup tomato paste
1 red bell pepper - chopped (stems and seeds removed)
1 green bell pepper - chopped (stems and seeds removed)
1/2 onion - chopped
1 clove garlic - pressed or minced
red pepper flakes
Start by whisking the tomato paste into the chicken broth and set aside.
Season the chicken pieces with the cajun seasoning (depending on your spice tolerance). Cook in a large skillet or pan in olive oil over medium heat. When the chicken is about half cooked, add the shrimp and sausage. When chicken is done, remove all to a bowl. Melt the butter/bacon fat and whisk in flour. Slowly add chicken broth/tomato paste mix. Simmer about 2 minutes. Add the garlic, onion and bell peppers. Season with salt, pepper, cayenne, red pepper and chili powder to your liking. Cook and stir until veggies are tender and sauce has thickened.
Serve over hot cooked rice.
flour - gluten free all purpose flour
garlic - omit