Title: Shrimp Creole Taggart Pt 2
Categories: Cajun
Yield: 15 Servings

See part 1

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@iquest.net
Posted to MM-Recipes Digest V4 #280 by Jim Kirk on Oct
24, 1997