Spicy Creole Stew with Honey Butter Corn Bread
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Spicy Creole Stew with Honey Butter Corn Bread

Spicy Creole Stew with Honey Butter Corn Bread

Serves 2 | with chicken thigh, Andouille sausage, shrimp, in a spicy tomato and pepper sauce with rice and corn bread

We’ve merged hearty gumbo with the bold flavors of jambalaya in this dish that will transport you to right to New Orleans. Here, we’ve simmered shrimp, chicken, and spicy andouille sausage in an aromatic tomato base loaded with onions, bell peppers, and celery. Serve fluffy honey butter corn bread on the side for an extra dose of Southern comfort and just a bit of sweetness. Bonus: Each serving comes with hot sauce, so you can kick up the spice level like a Louisianan if you like!

Nutrition values are representative of 1/2 bundle serving.

Allergens:
Fish
Shellfish
Eggs
Milk
Soy
Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time11 minutes
Prep Time
DifficultyEasy

Ingredients

/ serving 2 people

1 unit

Spicy Creole Stew

(Contains: Fish, Shellfish)

2 unit

Cornbread Swirls

(Contains: Eggs, Milk, Soy, Wheat)

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Nutrition Values

/ per serving
Calories730 kcal
Fat25 g
Saturated Fat6 g
Carbohydrate88 g
Sugar19 g
Dietary Fiber5 g
Protein36 g
Cholesterol160 mg
Sodium1960 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

FOR THE OVEN:

  1. Adjust rack to middle position and preheat oven to 350 degrees.
  2. Remove outer packaging and plastic film.
  3. Cover tray* with aluminum foil and place on a baking sheet. Bake on middle rack for 20 minutes.
  4. Carefully remove foil and stir; cover again with foil. Return sheet to middle rack and bake until meal reaches an internal temperature of 165 degrees, 20 minutes more. (If desired, in the last 3-5 minutes of cooking, add corn bread to sheet and bake until warm.)
  5. Let stand for 2 minutes. Carefully remove foil and stir. Divide gumbo-laya between shallow bowls and top with rice.
2

FOR THE MICROWAVE:

  1. Remove outer packaging and pierce plastic film a few times with a fork.
  2. Place tray* on a microwave-safe plate and microwave for 5 minutes.
  3. Carefully remove plastic film and stir. Microwave until meal reaches an internal temperature of 165 degrees, 4 minutes more.
  4. Stir and let stand for 2 minutes. Divide gumbo-laya between shallow bowls and top with rice.

*You read that right: All trays and film are oven-safe and microwave-safe!

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