| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cajun | Cajun | 15 | Servings | |
INGREDIENTS
| See part 1 |
INSTRUCTIONS
You can use this recipe to make Chicken Creole by substituting a 3 - 4 pound chicken, cut up (or 2 - 3 pounds of chicken breasts), seasoned and browned, and using chicken stock instead of shrimp stock. Typos By Jim Kirk ~ captain@iquest.net Posted to MM-Recipes Digest V4 #280 by Jim Kirk <captain@iquest.net> on Oct 24, 1997
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