Description
Chicken Creole Pasta Melt 2 tablespoons of butter or margarine in a large skillet. Add 4 to 6 pieces of chicken and brown well. Add ½ cup water, 15 oz. of tomato sauce and contents of New Orleans Sauce La Creole mix. Mix well. Cover and cook for 30 minutes or until chicken is tender. Serve with rice or pasta. Makes 4 servings.
Shrimp or Fish Creole Follow same directions as above except add about a pound of peeled shrimp or cubed filet of fish after sauce is mixed. Cover and cook for 20 minutes or until seafood is cooked. Serve with rice. Makes 4 servings.
Ingredients: Dehydrated: tomato (includes 1% silicon dixide), bell pepper, onion; sugar, herbs and spices (including thyme, paprika, basil, celery seed, cayenne & white pepper, bay leaf), salt dehydrated celery.
ALLERGY INFORMATION: Shares facilities and equipment with products that contain: Milk, Eggs, Wheat, Soybeans, Peanuts, Tree Nuts (Pecans), Fish and Shellfish.
