~ Yields 1 gallon Make a roux with the flour and shortening. Add garlic and cook until golden brown. Add onion, bell pepper, celery and cook until transparent. Add shrimp and tomato sauce, simmer 10 minutes, stir in water and blend well. Add all other ingredients except okra and oysters. Cook 1 hour, add okra and cook 20 minutes. Add oysters and cook 10 mins longer. Serve in s soup bowl over steamed rice. Posted to FOODWINE Digest 22 Jan 97 by ALICIA GOLDMAN
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|Serving Size: 1 Serving (3527g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 684 (48%)|
|Amt Per Serving||% DV|
|Total Fat 76g||101 %|
|Saturated Fat 29.2g||146 %|
|Monounsaturated Fat 31.6g|
|Polyunsanturated Fat 10.1g|
|Cholesterol 387.7mg||119 %|
|Sodium 2737.1mg||94 %|
|Potassium 3185mg||84 %|
|Total Carbohydrate 94.5g||28 %|
|Dietary Fiber 15.9g||63 %|
|Sugars, other 78.7g|
|Protein 97.3g||139 %|
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Calories per serving: 1438
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