Super Fast Chicken and Shrimp- Cajun Style

Wade and I were able to get away for some much needed rest and relaxation the past week.  We drove down to New Mexico and went to Carlsbad Caverns, Roswell, Albuquerque, the area around the Trinity Site where the first atomic bomb was tested, Santa Fe, and Los Alamos.  Whew!

It was a great time, but there was a lot of driving.  After spending nearly eight hours in the car yesterday on our way home we were ready for a quick home-cooked meal.  It also had to be something spicy so we could try out the hot sauces we bought on the trip.

I threw together this Cajun style dish from things we had on hand that were either canned or frozen.  It was simple, filling, and spicy.

•1 Tablespoon olive oil
•a bag of frozen peppers and onions- or one chopped onion and two chopped peppers
•a bag of frozen okra
•one can of Cajun spiced tomatoes- ours were home canned, but you can use a can of diced tomatoes and some thyme, garlic, paprika, and cayenne pepper
•2 cups chicken broth
•a couple of cooked chicken breasts, cut into pieces
•1 pound shrimp, peeled
•cooked rice, for serving
•LOTS of hot sauce

Heat the olive oil in a dutch oven over medium high heat.  Saute the peppers until they become slightly tender.  Add the okra, tomatoes, chicken broth, and chicken breasts.  Add any additional seasonings you like.  Simmer for a few minutes, until the okra is heated through. Stir in the shrimp and simmer until they are pink.  Serve over rice.  Pass the hot sauce!


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