In a 12-quart Dutch oven, heat oil over media-high heat. Whisk in flour, stirring constantly until a dark brown roux is achieved. Add onions, celery and bell peppers. Cook about 5-7 minutes or until vegetables are wilted. Stir in garlic and tomato sauce. Cook for 5 minutes, stirring occasionally then add Rotel tomatoes. After a few minutes, pour in stock, 1 cup at a time, until a stew-like consistency is achieved. Do not use all of the stock. Bring to a rolling boil then reduce to a simmer and add 1/4 each of each seafood. Cook 30-40 minutes, adding stock as necessary to maintain consistency. Season with salt, pepper, and hot sauce. Add remaining seafood and green onions. Bring back to a boil, stirring occasionally. Reduce to simmer and cook 3-5 minutes or until seafood is well done but not overcooked. Stew should have consistency of a heavy whipping cream. Adjust seasoning if necessary. Serve over steamed white rice with some garlic bread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (749g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 265 (43%)|
|Amt Per Serving||% DV|
|Total Fat 29.4g||39 %|
|Saturated Fat 3.3g||17 %|
|Monounsaturated Fat 14.5g|
|Polyunsanturated Fat 8.6g|
|Cholesterol 303.8mg||93 %|
|Sodium 1206.9mg||42 %|
|Potassium 1338.3mg||35 %|
|Total Carbohydrate 21.8g||6 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 19.3g|
|Protein 65.5g||94 %|
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: 623
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.