½ lb pork tenderloin chops
1 lb shrimp
1 onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
2 cups chicken broth
½ cup stout beer
1 qt stewed tomatoes
1 tbsp oil
¾ cup rice
1 tsp thyme
1 tsp basil
¼ tsp cayenne pepper
1 bay leaf
1½ tsp Creole seasoning
Chop pork tenderloin into ½ inch chunks; sprinkle with Creole seasoning and cook in hot oil with garlic for about 8 minutes. Add celery and onion and cook 5 minutes longer. Pour in chicken broth, beer, tomatoes rice, thyme, basil, pepper and bay leaf; bring to a boil. Reduce heat, cover and cook 15-20 minutes. Stir in shrimp and return to boil, reduce heat and cook covered about 5-10 minutes longer or until shrimp is pink and opaque. Discard bay leaf before serving.
© Crackerberries 2011
