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Suggest a better descriptionFirst make a roux, being careful not to burn it. Cook until brown. Add onions, peppers, celery and garlic. Cook 10 to 20 minutes. Add water, tomato sauce, soup, bay leaves and sugar. Cook this mixture for approximately 1 hour, stirring every 10 minutes. Add meat and cook another hour. Add green onions when meat is tender and cook an additional 1/2 hour. Serves 90 to 120. Festival: St. Philomena Cajun Country Festival; September 8-10, 1995. Recipe By : Cajun Country Recipes Posted to EAT-L Digest 13 October 96 Date: Mon, 14 Oct 1996 05:05:28 -0400 From: Bill Spalding
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Serving Size: 1 Serving (246g) | ||
Recipe Makes: 90 Servings | ||
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Calories: 105 | ||
Calories from Fat: 2 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 328.8mg | 11 % | |
Potassium 55.1mg | 1 % | |
Total Carbohydrate 23.3g | 7 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 22.6g | ||
Protein 2.2g | 3 % | |
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: 105
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