INGREDIENTS
1 bunch
celery
115 gs
unsalted butter
1/2 large
onion
2 media
red bell peppers
2 tbsps
creole seasoning
1 tbsp
seafood seasoning
10 gs
garlic
70 gs
plain flour
950 mls
stock
240 mls
double cream
900 gs
picked jalapeno peppers
1 serving
rice
5 gs
parsley leaves