Directions:
- Combine oil and flour in a large stock pot; cook over medium heat 30 minutes or until roux is the color of a copper penny, stirring frequently.
- Stir in green pepper, onion, celery, and garlic; cook, stirring frequently, 15 minutes or until vegetables are tender. Add tomatoes; cook, uncovered, over low heat 1 hour or until oil begins to separate around edge of stock pot; stir occasionally.
- Stir in next 8 ingredients; cook, uncovered, 30 minutes, stirring occasionally. Add fish, and cook 20 minutes or until fish flakes easily when tested with a fork.
- Serve over hot cooked rice in individual serving bowls. Garnish with chopped green onion and lemon wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 513.13 Kcal (2148 kJ) | ||
| Calories from fat | 257.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.66g | 44% | |
|---|---|---|---|
| Cholesterol | 38.02mg | 13% | |
| Sodium | 905.87mg | 38% | |
| Potassium | 245.92mg | 5% | |
| Total Carbs | 45.8g | 15% | |
| Sugars | 4.43g | 18% | |
| Dietary Fiber | 4.82g | 19% | |
| Protein | 18.71g | 37% | |
| Vitamin C | 39.5mg | 66% | |
| Iron | 0.3mg | 2% | |
| Calcium | 27.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 152.83 Kcal (640 kJ) | ||
| Calories from fat | 76.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.54g | 44% | |
|---|---|---|---|
| Cholesterol | 11.33mg | 13% | |
| Sodium | 269.81mg | 38% | |
| Potassium | 73.25mg | 5% | |
| Total Carbs | 13.64g | 15% | |
| Sugars | 1.32g | 18% | |
| Dietary Fiber | 1.44g | 19% | |
| Protein | 5.57g | 37% | |
| Vitamin C | 11.8mg | 66% | |
| Iron | 0.1mg | 2% | |
| Calcium | 8.2mg | 3% | |
* 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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