Recipe: Creole Chicken and Shrimp

This easy casserole will fill you up.

Be sure to bring the Tabasco sauce to the table so the more adventurous in your family can turn up the heat even more.

Yield: 6 servings

1 tablespoon pickling spice

1 1/2 pounds shrimp, peeled and veined

4 tablespoons olive oil

4 boneless, skinless chicken breast halves

1 bunch green onions and tops, chopped

1/2 cup chopped celery

1/3 cup chopped red bell pepper

1/3 cup chopped green bell pepper

1 8-ounce can tomato sauce

1/2 cup white wine

1/4 teaspoon Tabasco sauce

1 tablespoon Worcestershire sauce

2 to 3 tablespoons snipped parsley

1/4 teaspoon thyme

1 1/2 teaspoons salt

1/2 teaspoon pepper

1 cup half-and-halfrice

Fill large pot three-quarters full with water and bring to a boil. Add pickling spice and shrimp and cook until shrimp turn pink. Remove shrimp, drain and chill.

In large skillet, heat oil and brown chicken on both sides. Saute until centers are no longer pink. Remove from skillet and drain on paper towels. Cool and cut into bite-sized pieces.

Put onions, celery and peppers in the skillet and saute until onion is translucent. Add chicken to skillet and stir in tomato sauce, white wine, Tabasco, Worcestershire sauce, parsley, thyme, salt and pepper. Mix well.

Pour into a 4-quart baking dish and bake at 350 for 40 to 45 minutes. Remove chicken dish and stir in shrimp and half-and-half. Bake until heated throughout. Serve over rice.