Creole Chicken & Prawn
We love Caribbean and Southern american flavours at Mongolian Kitchen so after a couple of recent trips to America and the Carribean we felt inspired to make a start. Creole sauce was something we tasted in various places, it seemed simple enough. A light and concentrated tomato sauce with mixed peppers and a unique selection of spices and garlic. You can also have this spicy or mild. The version we made was mild.
We decided to make this with Chicken and Prawn because they always seem to go together. We just wish the prawns in the UK could be like the ones across the pond (ours are tiny!). Like a lot of these types of sauces, the longer you cook them the more the flavours concentrate and this would make a great casserole dish too.
- 1 medium onion, finely chopped
- 2 celery stalks finely chopped
- 2 cloves garlic, crushed
- ½ yellow pepper, thinly sliced
- ½ red pepper, thinly sliced
- 2 medium tomatoes, peeled, deseeded and chopped
- 1 tbsp plain flour
- 1 tsp tomato puree
- 1 cup chicken stock
- ¾ cup tomato passata (or chopped tinned tomatoes)
- ¼ cup marsala (optional)
- 1 tsp worcestershire sauce
- handful of chopped parsley
- ½ tsp dried thyme
- ½ tsp oregano
- ½ tsp dried basil
- 1 tsp sweet paprika
- ½ tsp chilli powder (optional - or add more!)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp celery salt
- ½ tsp black pepper
- ½ tsp brown sugar
- 2 chicken breasts
- 90g prawns (or more if you like)
- In a non-stick pan or casserole dish, quickly brown the chunks of chicken in some olive oil and butter.
- Remove and set aside.
- Next in the same pot add the onions and celery and saute on a medium heat, approx 5 minutes
- When soft check if the mixture is dry and if so add a knob of butter.
- Then add the flour and fry on medium for 1-2 minutes and mix well
- Slowly add the chicken stock a bit a time while stirring to make sure there are no lumps in the flour
- Once all the chicken stock is combined add the chopped tomatoes, tomato puree, marsala, spices, Worcestershire sauce and the passata or chopped tomatoes.
- If the volume doesn't look enough for your pot add more chicken stock or water.
- Reduce the heat and allow to simmer for 20 minutes.
- Next add the red and yellow peppers and leave to simmer for another 20 minutes.
- At this stage taste the sauce and add salt if required.
- Add the browned chicken pieces and allow to simmer for 10 minutes.
- Finally add the prawns and allow to cook for the final 10 minutes.
- Give the sauce a final taste and add the parsley at the end.
- Goes well if served with garlic mashed potatoes