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Suggest a better descriptionPut enough shortening in a large pot to cover the bottom. Get hot then add celery, shallots, onions, bell peppers, onions, parsley and lemons. Cook slowly covered until soft and onions transparent. Remove from pot and set aside. Heat margarine in pot; add flour slowly, stirring to brown the roux. Now add the cooked vegetable mix. Cook low for 30 min, stirring occasionally. Add mushrooms, tomatoes, tap water, bay leaves and Worcestershire. Cook on low for 1-1/2 hours, stirring occasionally. Add fish fillets, whole or pieces, and cook for another hour over low. Add oysters 20 minutes before serving over hot rice. Also for: Any fish; you name it. Source: By HEK, Jul 29 1975, New Orleans Times-Picayune Recipe date: 07/29/75
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Serving Size: 1 Serving (4223g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2190 | ||
Calories from Fat: 1722 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 191.3g | 255 % | |
Saturated Fat 37.1g | 186 % | |
Monounsaturated Fat 88.5g | ||
Polyunsanturated Fat 58.4g | ||
Cholesterol 178.1mg | 55 % | |
Sodium 3174.3mg | 109 % | |
Potassium 1016.7mg | 27 % | |
Total Carbohydrate 92g | 27 % | |
Dietary Fiber 6.8g | 27 % | |
Sugars, other 85.3g | ||
Protein 33.2g | 47 % | |
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: 2190
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