In a heavy 6 to 8-quart pot or kettle, heat oil and gradually add the flour, stirring constantly. Cook over low heat, stirring constantly, until a medium brown roux (the color of rich peanut butter) is formed. Remove from the heat and add the fresh vegetables and parsley. Mix well with the roux, then return to low heat and cook, stirring constantly, until the vegetables begin to brown. Mix in the canned tomatoes and tomato sauce, then add the chives, wine, seasonings, and lemon juice and mix again.
Raise the heat under the pan and bring to a low boil. Add the water and mix thoroughly. When the mixture boils up again, reduce the heat and simmer for 45 minutes. Add the shrimp and allow to come to a low boil again, then cover, reduce the heat slightly, and simmer for 20 minutes. Remove the pot from the burner and allow to stand, covered, at room temperature for about 10 minutes before serving. Serve over boiled rice.
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|Serving Size: 1 Serving (853g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 157 (24%)|
|Amt Per Serving||% DV|
|Total Fat 17.4g||23 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 9.2g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 172.4mg||53 %|
|Sodium 2497.6mg||86 %|
|Potassium 2019.4mg||53 %|
|Total Carbohydrate 81.1g||24 %|
|Dietary Fiber 9.6g||38 %|
|Sugars, other 71.5g|
|Protein 33.4g||48 %|
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Calories per serving: 655
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