Shrimp creole taggart pt 2
15 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| See part 1 | ||
Directions
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@...
Posted to MM-Recipes Digest V4 #280 by Jim Kirk <captain@...> on Oct 24, 1997