Rinse and drain rice. In Dutch oven, saute onion, peppers and parsley. Add mushrooms, crawfish, all soups, tomatoes and 1/2 can of water. Add salt and pepper. Stir in rice. Bake covered at 350 for 1 hour. Stir lightly after 15 minutes. :) Posted to Bakery-Shoppe Digest by Lee Ann Hamm
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1830g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 213 (11%)|
|Amt Per Serving||% DV|
|Total Fat 23.6g||32 %|
|Saturated Fat 9.8g||49 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 519mg||160 %|
|Sodium 4598.2mg||159 %|
|Potassium 2692.1mg||71 %|
|Total Carbohydrate 304.1g||89 %|
|Dietary Fiber 18.4g||74 %|
|Sugars, other 285.7g|
|Protein 107.3g||153 %|
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: 1872
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!