Brown the meats separately if raw. Sauté onions, garlic, peppers, and celery until onions are transparent. Add tomato paste to the vegetables. Add stock. Should be fairly thick. Add creole seasoning and cook for about 10 minutes over low-medium heat. Add the meats. Be sure not to overcook the shrimp if you are adding it.
Add the rest of the stock and stir in the rice. Cook for about 20-25 minutes until the rice has absorbed the liquid. Let thicken. Stir frequently.
Serve with salad.
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|Serving Size: 1 Serving (3211g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1853 (24%)|
|Amt Per Serving||% DV|
|Total Fat 205.8g||274 %|
|Saturated Fat 63.7g||319 %|
|Monounsaturated Fat 85.6g|
|Polyunsanturated Fat 36.4g|
|Cholesterol 1356.2mg||417 %|
|Sodium 4155.5mg||143 %|
|Potassium 5060.6mg||133 %|
|Total Carbohydrate 1107.2g||326 %|
|Dietary Fiber 48.3g||193 %|
|Sugars, other 1058.9g|
|Protein 338.4g||483 %|
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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: 7830
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