Season chicken tenders with Creole seasoning. Heat a large, heavy covered pot over medium heat, spray with non-fat vegetable spray. Add chicken and cook until browned. Transfer chicken to plate, and set aside. Re-spray the same pan with non-fat spray. Add oil and flour; stirring constantly until golden brown, 3 to 5 minutes. The flour mixture will resemble tiny ball of dough. Add onion, bell pepper, celery, green onion and garlic; stirring for 5 minutes until vegetables are tender. Stir in chicken broth, Worcestershire sauce, tomato paste, and Tabasco sauce; bring to a boil, stirring constantly. Add the browned chicken to the mixture. Cover and simmer for 30 minutes over low heat. Serve hot over cooked rice.