Smoky Louisiana Chicken and Shrimp Stew
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Heat oil in a large saucepan or a Dutch oven. Add diced chicken, chopped garlic, chipotle peppers, crushed red peppers, red and green peppers and onion. Sauté until the peppers and onion are soft.
Add the rest of the vegetables and continue to sauté gently until very fragrant and the chicken is thoroughly cooked.
Add chicken broth, bay leaf and salt. Simmer with the lid on over medium heat for approximately 1 hour to blend the flavours.
Add the shrimp to the pot 5 minutes before serving.
Helpful Tip
Serve with rice, chopped cilantro and hot peppers for garnish.
Nutrition Info
| Per 430 g serving | Amount |
|---|---|
| Calories | 280 |
| Protein | 34 g |
| Fat | 8 g |
| Saturated Fat | 2 g |
| Carbohydrate | 18 g |
| Fibre | 4 g |
| Sugar | 6 g |
| Cholesterol | 180 mg |
| Sodium | 340 mg |
| Per 430 g serving | % Daily Value |
|---|---|
| Potassium | 25 |
| Calcium | 10 |
| Iron | 30 |
| Vitamin A | 25 |
| Vitamin C | 140 |
| Vitamin B6 | 39 |
| Vitamin B12 | 60 |
| Folate | 34 |
| Zinc | 73 |
