Chicken & Shrimp Creole Recipe

Prepare proteins

Pat the chicken thighs dry with paper towels and cut into 1-inch pieces. Pat the shrimp dry and set aside. Season both chicken and shrimp with 1 tsp kosher salt, 1 tsp black pepper and 1 tsp Cajun seasoning, evenly coating. Keep shrimp refrigerated until needed.

In a large heavy skillet or Dutch oven over medium-high heat, add 1 tablespoon vegetable oil. When oil is shimmering, add chicken pieces in a single layer (work in batches if needed) and sear without crowding for 3–4 minutes per side until golden and mostly cooked through. Remove chicken to a plate and reserve.

Lower heat to medium, add shrimp to the pan (add a little more oil if pan is dry) and cook for 1 minute per side until just pink and opaque. Remove shrimp and set aside with the chicken. Shrimp will finish cooking later; avoid overcooking now.

Wipe pan if it has too much brown bits burned or add 1 tablespoon butter to the skillet and melt over medium heat. Add diced onion, green pepper and celery (the classic Holy Trinity). Sauté, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add remaining 1 tablespoon butter and the minced garlic. Cook 30–45 seconds until fragrant but not browned.

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize slightly, which deepens flavor.

Deglaze the pan with 1 tablespoon dry white wine (if using), scraping up browned bits. Add the canned diced tomatoes with their juices and 1 cup chicken broth, stirring to combine.

Add Worcestershire sauce, the bay leaf, smoked paprika, thyme and oregano. Bring mixture to a gentle simmer, reduce heat to low, and cook uncovered for 12–15 minutes to meld flavors and reduce/ thicken slightly. Taste and stir in up to 1/2 tsp sugar if the tomatoes taste too acidic.

Return the seared chicken to the sauce and simmer gently for 8–10 minutes until chicken is cooked through and tender. If the sauce becomes too thick, add up to 1/4 cup more chicken broth to reach desired consistency.

Add the reserved shrimp and simmer 2–3 minutes until shrimp are just opaque and warmed through. Stir in 1 tablespoon lemon juice and 1 teaspoon hot sauce; adjust seasoning with salt and pepper to taste. Remove and discard the bay leaf.

Off the heat, stir in chopped parsley and sliced green onions. Let rest 2 minutes so flavors marry.

Spoon cooked rice into shallow bowls or onto plates. Ladle the creole chicken and shrimp over the rice, making sure to include plenty of sauce. Garnish with extra parsley and scallions if desired and serve hot.