This time of year I usually start taking stock of my freezer-situation. It is still full of frozen okra, tomatoes, peppers, green beans, squash and eggplant. I also have boneless skinless chicken breasts and shrimp in there, so I decided to use some of it along with fresh ingredients to make a freezer Creole.

Freezer Creole
4 boneless skinless chicken breasts, cubed
2 Tbsp. oil
1-1/2 tsp. chili powder
2 small onions, chopped
2 carrots, chopped
3 celery ribs, chopped
1 bell pepper (or the frozen equivalent), chopped
2 cloves garlic, minced
1 quart whole tomatoes (or large can)
1 large can crushed tomatoes
1 pkg. Polska Kielbasa sausage, sliced
1 quart beef broth
1⁄2 gallon-bag breaded okra
1 small pkg. raw shrimp
Salt, pepper and Cajun seasoning to taste

Begin by searing the chicken in oil in a large pan, seasoning with salt, pepper and chili powder. Remove the chicken with a slotted spoon and reserve. The chicken will probably not be completely done, but it will finish later. Add onions, carrots, celery and peppers to the pan and sauté about 5 minutes. Add the garlic and cook for another minute.

Add whole and crushed tomatoes, breaking the whole tomatoes with your spoon and using the spoon to loosen any bits stuck on the bottom of the pan. Add the sausage, chicken and broth to the pan and simmer for about 15 minutes.

Add the breaded okra and bring the ingredients up to a soft boil. The okra breading will begin to thicken the Creole. Cook for 10 minutes. Taste and add salt, pepper and Cajun seasoning as necessary. Then add the shrimp and cook until it turns pink. This won’t take long – less than 5 minutes – and the shrimp will be done. Shrimp turns rubbery if cooked too long.

Serve over rice or with a slice of crusty bread. This recipe makes enough to feed 8-10 people. We made two dinners and a few lunches from that recipe – and the freezer is a little less full.