Cook sausage and duck in a skillet until the sausage is brown. Set aside. In the same
skillet, add the cooking oil, the flour, the bell pepper, the onions, the garlic, and the
celery, and continue cooking over medium heat, stirring constantly, until it makes a dark
brown roux. Add the tomato paste, the cayenne pepper, and the Cajun seasoning.
Stir in the chicken broth and bring to a boil. Reduce heat and simmer for one hour over
low heat. Stirring occasionally. Serve over hot, cooked rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (463g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 649 (67%)|
|Amt Per Serving||% DV|
|Total Fat 72.1g||96 %|
|Saturated Fat 20g||100 %|
|Monounsaturated Fat 29.1g|
|Polyunsanturated Fat 17.2g|
|Cholesterol 249.3mg||77 %|
|Sodium 760mg||26 %|
|Potassium 818.8mg||22 %|
|Total Carbohydrate 13.6g||4 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 12.4g|
|Protein 61g||87 %|
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: 962
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.