An etouffee full of vegetables, shrimp and good spicing to eat over rice.
In a large frying pan, heat the butter and oil over medium high heat. Add the onion, celery, bell pepper and garlic and saute until they are soft and tender, about 8 minutes.
Start the rice in another pot.
Stir in the flour until it is heated through, about 1 minute. Add the broth stirring until mixture has thickened. Add the tomatoes and spices, and hot sauce. Cover, and simmer for about 10 minutes. Stir in the shrimp and parsley and cook the etouffee until the shrimp is no longer pink, (if shrimp), or heated about 3-5 minutes. Serve over hot rice.
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Serving Size: 1 Serving (756g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1026 | ||
Calories from Fat: 47 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.3g | 7 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 211mg | 65 % | |
Sodium 796.1mg | 27 % | |
Potassium 639.4mg | 17 % | |
Total Carbohydrate 196.5g | 58 % | |
Dietary Fiber 9.3g | 37 % | |
Sugars, other 187.2g | ||
Protein 42.7g | 61 % | |
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: 1026
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