In a large sauce pot, heat the olive oil. Season the chicken with Creole seasoning. When the oil is hot, add the chicken, sear for 4 to 5 minutes on each side. Add the onions, celery, and carrots. Season with Creole seasoning. saute the vegetables for 4 minutes. Add the garlic, bay leaves, pinch of crushed red pepper and red beans and saute for 1 minute. Add the stock and bring the liquid to a boil. Reduce the heat to a simmer, uncovered, for about 2 hours or until the beans are tender. Reseason if necessary. Add the rice and continue to cook for 20 minutes or until the rice is tender. Remove from the heat and stir in the green onions. Ladle into soup bowls and serve with crunchy French Bread. Yield: 8 to 10 servings Per serving: 5510 Calories (kcal); 268g Total Fat; (45% calories from fat); 385g Protein; 333g Carbohydrate; 1358mg Cholesterol; 35671mg Sodium Food Exchanges: 18 Grain(Starch); 43 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 29 1/2 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC60 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (4760g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 487 (24%)|
|Amt Per Serving||% DV|
|Total Fat 54.1g||72 %|
|Saturated Fat 13.7g||68 %|
|Monounsaturated Fat 27.2g|
|Polyunsanturated Fat 9.4g|
|Cholesterol 112.5mg||35 %|
|Sodium 5510.5mg||190 %|
|Potassium 5052.7mg||133 %|
|Total Carbohydrate 269.6g||79 %|
|Dietary Fiber 12.5g||50 %|
|Sugars, other 257.1g|
|Protein 108.1g||154 %|
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Calories per serving: 2026
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