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Substitute 1/2 cup cooked cleaned shrimp for the tuna. Add with the celery and onion.
Cut a peeled whole onion into thin slices about 1/4 inch thick. Stack two or three slices, then make several crosswise cuts, about 1/4 inch apart, in both directions down through onion slices.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I was alittle disappointed that this recipe only makes two servings but it was easy enough to double. My family and I enjoyed it.
Very easy and tasty! I added Paul Prudhomme's Seafood Seasoning and a little Tony's to make it a little more creole tasting since we are from Louisiana. Husband loved it! Will be apart of our regular menu.
Easy and tasty, and great for singles. I just can't figure out why they call it Creole.