from Patout's Cajun Home Cooking by Alex Patout
1. In a 6-quart Dutch oven or stockpot, heat the oil over moderately high heat. Add the sausage plus the ham, if you wish, and saute for 5 minutes. Add the celery, onion, green pepper, and garlic and saute for 5 minutes or until soft.
2. Stir in the flour, bay leaves, oregano, thyme, and the black and red peppers. Cook, stirring constantly, for 5 minutes or until the flour has browned. Stir in the stock, then the rice, and bring to a boil. Lower the heat, cover, and simmer for 15 minutes or until the rice is nearly tender. Discard the bay leaves.
3. Stir in the shrimp and tomatoes, cover, and cook 5 minutes longer or just until the shrimp turn opaque. Serve with Fried Greens.
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Serving Size: 1 Serving (498g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 548 | ||
Calories from Fat: 184 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.5g | 27 % | |
Saturated Fat 6.9g | 34 % | |
Monounsaturated Fat 9.8g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 265.4mg | 82 % | |
Sodium 1222.1mg | 42 % | |
Potassium 877mg | 23 % | |
Total Carbohydrate 42.6g | 13 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 40.2g | ||
Protein 45.7g | 65 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 548
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