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Spicy Creole Stew

Spicy Creole Stew

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

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We’ve merged stewy gumbo with the bold flavors of rice-packed jambalaya into a dish that will transport you to the jazz-filled streets of New Orleans. Here, we’ve simmered shrimp, chicken, and spicy andouille in an aromatic tomato base loaded with onions, bell peppers, and celery. 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 a 1/2 container serving.

Allergens:FishShellfish

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

Total Time11 minutes
Cooking difficultyEasy
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 unit

Spicy Creole Stew

(ContainsFish, Shellfish)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories530 kcal
Fat15 g
Saturated Fat4.5 g
Carbohydrate63 g
Sugar7 g
Dietary Fiber4 g
Protein33 g
Cholesterol135 mg
Sodium1720 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
Instructionsarrow up iconarrow up icon
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.
  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!