Cook bacon in Dutch oven until crisp; drain on paper towels and crumble; discard all but 2 tbsp of drippings from Dutch oven; brown chicken in batches over high heat; transfer to a bowl; add flour to oven; cook until browned; add onions, celery, green pepper and garlic; cook 5 minutes; stir in stock, juice, salt, peppers and thyme; bring to boil, stirring constantly; reduce heat; simmer 10 minutes; return chicken to pan; cook 5 minutes more; stir in shrimp and cook about 2 minutes or until shrimp are pink; sprinkle with bacon and parsley. Yield 6 servings. Recipe By : From: Marlin
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|Serving Size: 1 Serving (537g)|
|Recipe Makes: 4|
|Calories from Fat: 165 (40%)|
|Amt Per Serving||% DV|
|Total Fat 18.4g||25 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 208.9mg||64 %|
|Sodium 817.3mg||28 %|
|Potassium 811.4mg||21 %|
|Total Carbohydrate 23.4g||7 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 21.1g|
|Protein 37.6g||54 %|
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Calories per serving: 417
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