Spicy Creole Stew - Ready to Heat
with Chicken Thigh, Sausage & Shrimp
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. Bonus: Each serving comes with hot sauce, so you can kick up the spice level like a Louisianan if you like!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Spicy Creole Stew
(Contains Fish, Shellfish)
Nutrition Values
Instructions
FOR THE OVEN Adjust rack to middle position and preheat oven to 350 degrees. Remove outer packaging and plastic film. Cover tray* with aluminum foil and place on a baking sheet. Bake on middle rack for 20 minutes. 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. Let stand for 2 minutes. Carefully remove foil and stir. Divide gumbo-laya between shallow bowls and top with rice.
*You read that right: All trays and film are oven-safe and microwave-safe!
This meal is fully cooked when internal temperature reaches 165º.
FOR THE MICROWAVE Remove outer packaging and pierce plastic film a few times with a fork. Place tray* on a microwave-safe plate and microwave for 5 minutes. Carefully remove plastic film and stir. Microwave until meal reaches an internal temperature of 165 degrees, 4 minutes more. 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!
This meal is fully cooked when internal temperature reaches 165º.