Directions:
- Heat oil and make a dark roux with flour. Combine onion, celery, green pepper and garlic to make a mirepoix and add to roux. Cook until vegetables are tender, about 10 minutes. Stir in tomatoes and their juice, shrimp stock and bay leaves. Bring to a boil, reduce heat and simmer 1 hour. Add shrimp and cook until pink. Season to taste with salt and cayenne. To serve, ladle over steamed rice and garnish with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2889.66 Kcal (12098 kJ) | ||
| Calories from fat | 1087.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 120.8g | 186% | |
|---|---|---|---|
| Cholesterol | 762.45mg | 254% | |
| Sodium | 6300.7mg | 263% | |
| Potassium | 351.83mg | 7% | |
| Total Carbs | 319.86g | 107% | |
| Sugars | 232.38g | 930% | |
| Dietary Fiber | 12.44g | 50% | |
| Protein | 121.94g | 244% | |
| Vitamin C | 51.4mg | 86% | |
| Vitamin A | 1.2mg | 40% | |
| Iron | 22.8mg | 126% | |
| Calcium | 101.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 600.32 Kcal (2513 kJ) | ||
| Calories from fat | 225.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.1g | 186% | |
|---|---|---|---|
| Cholesterol | 158.4mg | 254% | |
| Sodium | 1308.96mg | 263% | |
| Potassium | 73.09mg | 7% | |
| Total Carbs | 66.45g | 107% | |
| Sugars | 48.28g | 930% | |
| Dietary Fiber | 2.58g | 50% | |
| Protein | 25.33g | 244% | |
| Vitamin C | 10.7mg | 86% | |
| Vitamin A | 0.2mg | 40% | |
| Iron | 4.7mg | 126% | |
| Calcium | 21mg | 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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