Creole Chicken And Shrimp With Linguine - cooking recipe

Ingredients

4 Tbsp. butter
2 Tbsp. vegetable oil
1 1/4 to 1 1/2 lb. chicken, cut into 1/2-inch cubes
1 lb. shrimp
1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. cayenne pepper
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, crushed
1 tomato, peeled and chopped
2 Tbsp. Worcestershire sauce
2 Tbsp. lemon juice
1 lb. linguine, cooked and drained (or rice)

Preparation

In a large frying pan, melt 2 tablespoons of butter and 1 tablespoon of the oil over medium-high heat.
Add chicken and shrimp.
Sprinkle with oregano, salt, black pepper and cayenne. Saute about 3 minutes, until chicken turns opaque and shrimp turns pink.
Remove and set aside.
Reduce heat to medium and add remaining butter and oil.
Add onion and saute until softened. Add green pepper and garlic and cook until pepper is crisp-tender. Add tomato, Worcestershire sauce and lemon juice.
Return shrimp and chicken to pan; mix well and simmer for 5 minutes.
Serve over linguine or rice.