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Suggest a better descriptionSaute chicken until meat comes off the bone, remove from pot and debone. Add onion, celery 4 cloves garlic and bell pepper to drippings in pot and saute in chicken fat until clear. Add deboned chicken, tomatoes, tomato paste, salt, red pepper and sugar; simmer 5-10 minutes. Add onion tops, parsley and mushrooms.. Add water; more water may be necessary, add according to desired thickness. Cook, slow heat, for 3 to 4 hrs. Approximately 20 minutes before serving, add crabmeat and shrimp. Season to taste, and serve over rice. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A
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Serving Size: 1 Serving (2083g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 762 | ||
Calories from Fat: 56 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.2g | 8 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 349.4mg | 108 % | |
Sodium 1747.8mg | 60 % | |
Potassium 3083.3mg | 81 % | |
Total Carbohydrate 87g | 26 % | |
Dietary Fiber 14.1g | 56 % | |
Sugars, other 72.9g | ||
Protein 91.5g | 131 % | |
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: 762
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