In heavy pot on med heat, add flour and cook 7-10 min til deep golden. Transfer to plate to cool. In same pot add oil on med heat and add veggies and garlic. Saute 7+- min til onions tender and gently browned.
Stir in flour, gradually stir in stock, add tomatoes and seasonings, cover and cook 15 min.
Stir in rice, cook covered 20 min. Add chicken and sausage, simmer 10 min til chicken no longer pink.
Add shrimp and cook 10 min, (check to make sure the rice is done)
Discard bay leaf and season with salt.
Doubles easily, freezes easily.
*use easy peel shrimp
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (807g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 994 (59%)|
|Amt Per Serving||% DV|
|Total Fat 110.4g||147 %|
|Saturated Fat 31g||155 %|
|Monounsaturated Fat 44.8g|
|Polyunsanturated Fat 25.3g|
|Cholesterol 609.7mg||188 %|
|Sodium 800mg||28 %|
|Potassium 1537.1mg||40 %|
|Total Carbohydrate 13.7g||4 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 12.5g|
|Protein 147.7g||211 %|
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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: 1676
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