Prepared one of TWO styles (Bayou Style or Creole Style) then served over jambalaya with garlic bread and choice of scratch-made soup or salad. Bayou Style – seasoned, skillet-seared, & topped with sauteed mushrooms, fresh tomatoes, and green onions. Creole Style – lightly seasoned, skillet-seared, and topped with Huck’s Creole Sauce.
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