“This is a takeoff of New Orleans Shrimp, and also a variation of a dish called N'awlins Skillet which I had once in a large chain restaurant. Remember, you'll add the cayenne and crush red pepper to taste!” - by Nicole
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Heat oil in a large heavy skillet over medium heat. Saute onion, celery, red bell pepper, green bell pepper, zucchini, and green chiles until the onion is tender. Remove vegetables from skillet, and set aside.
- Melt the butter in the same skillet on medium heat, being careful not to burn. Stir in flour until combined, then stir in salt and pepper. Cook flour mixture until brown, 3 to 5 minutes; stir continuously. DO NOT ALLOW THIS MIXTURE TO BURN.
- Stir in onion soup mix and water. Increase heat to medium high. Season with red cayenne pepper and crushed red pepper flakes. Stir in vegetables. If gravy is too thick, stir in warm water. Reduce heat to low.
- Heat a separate large heavy skillet over medium high heat. Saute chicken, sausage and shrimp until chicken is no longer pink, and juices run clear. Stir into vegetable mixture. Simmer for 35 minutes.
Nutrition
Amount Per Serving (8 total)
- Calories
- 215 cal
- 11%
- Fat
- 10.8 g
- 17%
- Carbs
- 11.2 g
- 4%
Based on a 2,000 calorie diet
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Reviews (27)
Rate This Recipe
"My husband Chuck-Tony says it's easily an all-time household favorite. Even tasttier, he says, with Tabasco mixed in. Great on top of steamed white rice! ;-)..." See more"
Nessus
"Very good. We made it without the onion and it still had plenty of onion flavor from the onion soup. The chicken and shrimp could have used a little seasoning. Next time I will saute the meats separat..." See moreely and spice them up a little. It would be very good with roasted red potatoes as a side or in the recipe even."
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