To make roux, heat oil in large cast-iron kettle, if available. When very hot, but not smoking, add half the flour. Stir constantly with wire whisk. Add remaining flour. Stir rapidly until dark and smooth. Add vegetables and cook until tender. Add tomato sauce, water & chicken broth. Simmer for 1 hour. Add remaining ingredients except hot sauce and rice. Simmer for 15 minutes. Serve over hot rice and add hot sauce to taste.
Add whatever seafood you have available. We like to add scallops and often add more seafood as shown on recipe, using as much as 5 pounds of mixed seafood.
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|Serving Size: 1 Serving (656g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 36 (9%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 240.2mg||74 %|
|Sodium 17977.8mg||620 %|
|Potassium 1388.5mg||37 %|
|Total Carbohydrate 44.1g||13 %|
|Dietary Fiber 3.4g||13 %|
|Sugars, other 40.7g|
|Protein 50g||71 %|
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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: 418
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