Directions:
- Place the first five ingredients on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Set aside.
- In a stockpot, saute the chicken, pork, onion, green pepper and celery in butter and oil until meat is browned. Add garlic; cook 1 minute longer. Stir in the sausage, ham, tomatoes, 1 cup water, tomato puree, parsley, salt, pepper, thyme, cayenne, chili powder, apple pie spice, bay leaves and spice bag.
- Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. During the last 3 minutes, add shrimp and remaining water if necessary. Discard bay leaves and spice bag. Serve with rice. Yield: 16 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 308.47 Kcal (1292 kJ) | ||
| Calories from fat | 184.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.46g | 31% | |
|---|---|---|---|
| Cholesterol | 82.79mg | 28% | |
| Sodium | 841.41mg | 35% | |
| Potassium | 334.29mg | 7% | |
| Total Carbs | 6.99g | 2% | |
| Sugars | 1.01g | 4% | |
| Dietary Fiber | 0.9g | 4% | |
| Protein | 18.36g | 37% | |
| Vitamin C | 10.7mg | 18% | |
| Iron | 0.4mg | 2% | |
| Calcium | 23.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 159.81 Kcal (669 kJ) | ||
| Calories from fat | 95.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.6g | 31% | |
|---|---|---|---|
| Cholesterol | 42.89mg | 28% | |
| Sodium | 435.93mg | 35% | |
| Potassium | 173.19mg | 7% | |
| Total Carbs | 3.62g | 2% | |
| Sugars | 0.52g | 4% | |
| Dietary Fiber | 0.47g | 4% | |
| Protein | 9.51g | 37% | |
| Vitamin C | 5.6mg | 18% | |
| Iron | 0.2mg | 2% | |
| Calcium | 12.1mg | 2% | |
* 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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