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Heat 2 tablespoons of the oil in a non-reactive saucepan over high heat. Add the onions, green pepper, jalapenos, garlic, thyme, and oregano. Season with salt and pepper. saute for 2 minutes. Stir in the tomatoes, bay leaves, Creole seasoning, pinch of crushed red pepper and stock. Season with salt and freshly ground black pepper. Bring to a boil and cook for 5 minutes. Reduce the heat and simmer for 20 minutes. Remove from the heat. Pour the mixture into a blender and drizzle in the remaining 1/4 cup oil while the motor is running. Pour back in the saucepan and stir in the parsley. Serve warm. Yield: 1 1/3 cups Per serving: 80 Calories (kcal); 1g Total Fat; (8% calories from fat); 3g Protein; 10g Carbohydrate; 0mg Cholesterol; 4298mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC60 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1017g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 116 (28%)|
|Amt Per Serving||% DV|
|Total Fat 12.9g||17 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 28.8mg||9 %|
|Sodium 1381.2mg||48 %|
|Potassium 1198.7mg||32 %|
|Total Carbohydrate 50.6g||15 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 46.2g|
|Protein 26.4g||38 %|
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Calories per serving: 418
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