"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chik'n Creole Recipe

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This recipe for Chik'n Creole, by , is from Pasado's Safe Haven Cooks!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kelli Welling


30 oz can peeled tomatoes, chopped
16 oz Beyond Meat chik'n (or brand of your choice or sub 16 oz canned beans)
⅓ C vegetable oil
1 lg onion, chopped
2 lg bell peppers, chopped
4 cloves garlic, minced
1 C water
2 bay leaves
1 Tbsp paprika
tsp cayenne pepper
1 Tbsp salt
1 Tbsp cornstarch mixed with 1/4 C water
6-8 C cooked rice

1. Heat oil over medium heat
2. Add onions, peppers, garlic and cook about 5 minutes until vegetables are soft
3. Stir in tomatoes, spices, and water. Bring to a boil over high heat
4. Reduce to simmer
5. Stir occasionally for about 25 minutes
6. Add in chik'n and cook 5-10 minutes
7. If needed, add cornstarch mixture to thicken. Taste and adjust spices as needed
8. Discard bay leaves and serve over rice with hot sauce to garnish




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