This relaxed take on the popular New Orleans shrimp stew comes together in about an hour, so you can get a taste of the Big Easy on a weeknight. Just make a quick slurry of onion, bell pepper, ham, parboiled rice, garlic, cayenne, thyme and tomatoes. Let it simmer until the rice is tender, about 20 minutes. Stir in the shrimp, cook for a few minutes, and voila. You're done, cher. Just don't forget to season well with salt and pepper and taste as you go. Featured in: Rice, Across Its Full Spectrum.
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Serving Size: 1 recipe (1306g) | ||
Recipe Makes: 1 | ||
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Calories: 381 | ||
Calories from Fat: 236 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.2g | 35 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 18.9g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 13969.1mg | 482 % | |
Potassium 537.7mg | 14 % | |
Total Carbohydrate 35.4g | 10 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 29.6g | ||
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: 381
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