Directions:
- Heat vegetable oil in heavy skillet over high heat; stir in 1/4 cup flour.
- Cook, stirring constantly, about 5 minutes or until the mixture is the color of a copper penny.
- Reduce heat, add green pepper and onion and cook 10 to 15 minutes or until tender, stirring occasionally.
- Add chicken, tomatoes, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, pepper, salt and hot sauce; cover and simmer 20 minutes.
- Stir occasionally.
- Serve creole over hot cooked rice or pasta of choice.
- Sprinkle with filè powder if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 516.05 Kcal (2161 kJ) | ||
| Calories from fat | 336.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.42g | 58% | |
|---|---|---|---|
| Cholesterol | 50.87mg | 17% | |
| Sodium | 890.67mg | 37% | |
| Potassium | 499.42mg | 11% | |
| Total Carbs | 28.19g | 9% | |
| Sugars | 3.02g | 12% | |
| Dietary Fiber | 1.72g | 7% | |
| Protein | 19.79g | 40% | |
| Vitamin C | 30.6mg | 51% | |
| Iron | 1.7mg | 9% | |
| Calcium | 45.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 233.18 Kcal (976 kJ) | ||
| Calories from fat | 152.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.91g | 58% | |
|---|---|---|---|
| Cholesterol | 22.99mg | 17% | |
| Sodium | 402.46mg | 37% | |
| Potassium | 225.67mg | 11% | |
| Total Carbs | 12.74g | 9% | |
| Sugars | 1.37g | 12% | |
| Dietary Fiber | 0.78g | 7% | |
| Protein | 8.94g | 40% | |
| Vitamin C | 13.8mg | 51% | |
| Iron | 0.8mg | 9% | |
| Calcium | 20.8mg | 5% | |
* 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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