48 oz. uncooked shrimp, peeled & deveined or 48 oz. preboiled chicken, skinned & deboned
6 c. cooked brown rice
Creole Sauce

CREOLE SAUCE:

Pam spray
2 tbsp. onion flakes
1/4 c. chopped green pepper
1/2 c. chopped celery
1/4 c. tomato juice
1 pkg. Sweet & Low
1/2 tsp. chili powder
1/4 tsp. garlic powder
2 tsp. Mrs. Dash seasoning
2 tsp. parsley flakes
Dash of pepper
2 c. cooked or canned tomatoes

Heat nonstick skillet sprayed with Pam, add onion flakes, green pepper and celery and cook until celery is tender. Blend tomato juice in separate bowl. Mix Sweet and Low and seasonings with tomatoes and add to celery mixture. Cook and stir 5 minutes or until clear and slightly thickened.

Add shrimp or chicken to hot creole sauce and simmer gently about 10 minutes or until shrimp is pink and tender. Divide into 6 equal servings over top of 1 cup brown rice, each serving. This recipe yields 6 servings. Serve with 1 1/2 cups tossed salad. Single serving = 4 ounces protein, 1 cup grain, 1/2 cup vegetable, 1 1/2 cups salad.