Spicy Creole Chicken, Sausage and Shrimp Stew with Rice

This hearty Creole stew brings together the best of gumbo and jambalaya in one satisfying dish. Tender chicken, smoky andouille sausage and succulent shrimp simmer in a spicy tomato sauce with the classic Holy Trinity of onions, bell peppers and celery. Served over fluffy rice, it’s a taste of New Orleans any night of the week.

Each serving comes with hot sauce on the side, so you can dial up the heat to your liking. Whether you bake or microwave, this meal comes together quickly for a comforting dinner that’s packed with bold flavors.

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Ingredients

1 unit Spicy Creole StewView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 350°F (175°C). Remove outer packaging and plastic film from the tray.
2. Cover the tray with aluminum foil and place on a baking sheet. Bake on the middle rack for 20 minutes.
3. Carefully remove foil, stir the stew and re-cover with foil. Return to the oven and bake until the internal temperature reaches 165°F (74°C), about 20 minutes more.
4. Let stand for 2 minutes. Remove foil, stir and divide the stew between two shallow bowls. Top with the rice (included in the kit). Serve with hot sauce on the side.

Recipe Tips

FAQ

Can I cook this stew on the stovetop?

This recipe is designed for oven or microwave heating. For stovetop, transfer the contents to a pot and simmer over medium heat, stirring occasionally, until heated through (165°F).

What if I don't have a microwave-safe plate?

Place the tray directly on the microwave turntable if it’s microwave-safe. Otherwise, use a microwave-safe dish underneath.

Can I add extra vegetables?

Absolutely! Stir in additional diced bell peppers, celery or okra during the last 10 minutes of baking for more texture.