Ingredients:
- extra virgin olive oil, enough to coat a skillet
- all-purpose flour , for dusting
- 10 fresh crawfish (optional)
Directions:
- Coat a large, deep skillet with olive oil and keep on high heat until oil sizzles.
- Dredge chicken and shrimp in flour and add to skillet with andouille sausage.
- Lower heat and remove the par-cooked shrimp.
- Add garlic, peppers, celery, okra, and onion and cook on low heat for about 4 minutes, stirring constantly.
- Add all seasoning and diced tomatoes and Worcestershire.
- Add uncooked rice and simmer for 2 to 3 minutes on low heat.
- Add stock and tomato juice, then simmer for 5 minutes on medium heat, taking care to stir to prevent sticking.
- Once rice has completely cooked, add shrimp and crawfish; simmer for 2 minutes.
- Serve in a deep bowl and garnish with fresh chopped scallions and parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 330.37 Kcal (1383 kJ) | ||
| Calories from fat | 110.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.28g | 19% | |
|---|---|---|---|
| Cholesterol | 94.27mg | 31% | |
| Sodium | 1234.4mg | 51% | |
| Potassium | 1102.12mg | 23% | |
| Total Carbs | 27.32g | 9% | |
| Sugars | 8.59g | 34% | |
| Dietary Fiber | 5.08g | 20% | |
| Protein | 31.79g | 64% | |
| Vitamin C | 91.8mg | 153% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2mg | 11% | |
| Calcium | 90mg | 9% | |
| Amount Per 100 g | |||
| Calories | 61.4 Kcal (257 kJ) | ||
| Calories from fat | 20.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.28g | 19% | |
|---|---|---|---|
| Cholesterol | 17.52mg | 31% | |
| Sodium | 229.42mg | 51% | |
| Potassium | 204.84mg | 23% | |
| Total Carbs | 5.08g | 9% | |
| Sugars | 1.6g | 34% | |
| Dietary Fiber | 0.94g | 20% | |
| Protein | 5.91g | 64% | |
| Vitamin C | 17.1mg | 153% | |
| Iron | 0.4mg | 11% | |
| Calcium | 16.7mg | 9% | |
* 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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