Directions:
- Heat a large, deep skillet over high heat with the vegetable oil.
- Add the andouille sausage and brown for 2 to 3 minutes. Move the andouille sausage to one side of the pan and add the chicken tenders. Season the meat with salt and pepper. Continue to cook for another 3 minutes, and until the chicken starts to brown.
- Stir to combine the chicken with the andouille sausage, then add the onion, garlic, celery, green and red bell peppers, and thyme sprigs. Cook, stirring frequently, for 5 minutes.
- Add the chicken stock, tomato sauce, and hot sauce and bring up to a boil.
- Add the shrimp and okra, cover the pot, and simmer for 5 minutes or until the shrimp are firm and pink. Uncover the stoup and stir.
- Turn the heat off, stir in the parsley and scallions, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1406.88 Kcal (5890 kJ) | ||
| Calories from fat | 773.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 85.91g | 132% | |
|---|---|---|---|
| Cholesterol | 211.08mg | 70% | |
| Sodium | 3662.82mg | 153% | |
| Potassium | 1606.58mg | 34% | |
| Total Carbs | 96.07g | 32% | |
| Sugars | 13.1g | 52% | |
| Dietary Fiber | 12.15g | 49% | |
| Protein | 64.9g | 130% | |
| Vitamin C | 96.8mg | 161% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 18.1mg | 101% | |
| Calcium | 264.7mg | 26% | |
| Amount Per 100 g | |||
| Calories | 160.77 Kcal (673 kJ) | ||
| Calories from fat | 88.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.82g | 132% | |
|---|---|---|---|
| Cholesterol | 24.12mg | 70% | |
| Sodium | 418.56mg | 153% | |
| Potassium | 183.59mg | 34% | |
| Total Carbs | 10.98g | 32% | |
| Sugars | 1.5g | 52% | |
| Dietary Fiber | 1.39g | 49% | |
| Protein | 7.42g | 130% | |
| Vitamin C | 11.1mg | 161% | |
| Vitamin A | 0.1mg | 25% | |
| Iron | 2.1mg | 101% | |
| Calcium | 30.2mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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