Directions:
- In a large skillet, saute the onion, celery and green pepper in butter until tender. Add the broth, rice, Creole seasoning, Worcestershire sauce and cayenne.
- Bring to a boil. Reduce heat to low; cover and cook for 15-20 minutes or until rice is tender. Stir in the tomatoes, shrimp and peas; heat through. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 545.63 Kcal (2284 kJ) | ||
| Calories from fat | 185.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.59g | 32% | |
|---|---|---|---|
| Cholesterol | 125.87mg | 42% | |
| Sodium | 947.21mg | 39% | |
| Potassium | 630.06mg | 13% | |
| Total Carbs | 65.93g | 22% | |
| Sugars | 7.17g | 29% | |
| Dietary Fiber | 5.82g | 23% | |
| Protein | 24.38g | 49% | |
| Vitamin C | 23.5mg | 39% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.1mg | 17% | |
| Calcium | 100.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 158.02 Kcal (662 kJ) | ||
| Calories from fat | 53.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.96g | 32% | |
|---|---|---|---|
| Cholesterol | 36.45mg | 42% | |
| Sodium | 274.32mg | 39% | |
| Potassium | 182.47mg | 13% | |
| Total Carbs | 19.09g | 22% | |
| Sugars | 2.08g | 29% | |
| Dietary Fiber | 1.69g | 23% | |
| Protein | 7.06g | 49% | |
| Vitamin C | 6.8mg | 39% | |
| Iron | 0.9mg | 17% | |
| Calcium | 29.1mg | 10% | |
* 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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