Directions:
- Put the vegetables in a 4-quart saucepan and cook them over low heat for 10 to 15 minutes.
- Add Andouille, ham, chicken, and spices.
- Add enough chicken stock to cover and simmer until the mixture becomes thick, about 15 minutes.
- Add shrimp and rice, mix in parsley, cook two more minutes and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 411.81 Kcal (1724 kJ) | ||
| Calories from fat | 179.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.98g | 31% | |
|---|---|---|---|
| Cholesterol | 64.09mg | 21% | |
| Sodium | 979.26mg | 41% | |
| Potassium | 410.74mg | 9% | |
| Total Carbs | 38.08g | 13% | |
| Sugars | 4.36g | 17% | |
| Dietary Fiber | 3.57g | 14% | |
| Protein | 19.9g | 40% | |
| Vitamin C | 22.9mg | 38% | |
| Iron | 2mg | 11% | |
| Calcium | 40.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 130.28 Kcal (545 kJ) | ||
| Calories from fat | 56.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.32g | 31% | |
|---|---|---|---|
| Cholesterol | 20.28mg | 21% | |
| Sodium | 309.79mg | 41% | |
| Potassium | 129.94mg | 9% | |
| Total Carbs | 12.05g | 13% | |
| Sugars | 1.38g | 17% | |
| Dietary Fiber | 1.13g | 14% | |
| Protein | 6.3g | 40% | |
| Vitamin C | 7.2mg | 38% | |
| Iron | 0.6mg | 11% | |
| Calcium | 12.7mg | 4% | |
* 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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