Creole sauce with the classic trinity of vegetables and spices that make me homesick for the gulf coast of Florida. Hello Pensacola!
Saute bacon grease or strip of bacon with oil and veggies till soft.
Add tomatoes, ketchup dry mustard and Tonys Seasoning.
Simmer over low heat about 30 minutes.
Add shrimp or a firm fish and simmer until seafood is done.
The sauce can be prepared ahead. Just add seafood after the sauce has been reheated.
Chicken pieces can be substituted for the seafood but the chicken will need to simmer longer depending on the size of the pieces.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (334g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 274 | ||
Calories from Fat: 37 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 6 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 171.4mg | 6 % | |
Potassium 152.5mg | 4 % | |
Total Carbohydrate 53.2g | 16 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 52.6g | ||
Protein 4.6g | 7 % | |
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: 274
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