Directions:
- In a heavy 6- or 8-quart pot or Dutch oven, heat the oil and gradually add the flour, stirring constantly. Cook over low heat, stirring constantly, until the roux becomes the color of rich peanut butter. Do not leave unattended, as the roux can easily burn.
- Remove the brown roux from the heat and add the scallions, celery, onion, green pepper, garlic and parsley. Mix well and return to low heat. Cook, stirring constantly, until the vegetables begin to brown. Mix in the tomatoes, tomato sauce, chives, wine, seasonings and lemon juice.
- Increase the heat and bring to a boil, stirring constantly to prevent any solids from sticking to the bottom. Add the water and stir well. Reduce the heat and simmer 30 minutes, until thickened. Serve with shrimp or sautéed fish and boiled rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 525.78 Kcal (2201 kJ) | ||
| Calories from fat | 365 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.56g | 62% | |
|---|---|---|---|
| Sodium | 1614.6mg | 67% | |
| Potassium | 771.69mg | 16% | |
| Total Carbs | 37.23g | 12% | |
| Sugars | 8.78g | 35% | |
| Dietary Fiber | 7.4g | 30% | |
| Protein | 5.91g | 12% | |
| Vitamin C | 52mg | 87% | |
| Iron | 2.8mg | 16% | |
| Calcium | 147.3mg | 15% | |
| Amount Per 100 g | |||
| Calories | 115.41 Kcal (483 kJ) | ||
| Calories from fat | 80.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.9g | 62% | |
|---|---|---|---|
| Sodium | 354.42mg | 67% | |
| Potassium | 169.39mg | 16% | |
| Total Carbs | 8.17g | 12% | |
| Sugars | 1.93g | 35% | |
| Dietary Fiber | 1.62g | 30% | |
| Protein | 1.3g | 12% | |
| Vitamin C | 11.4mg | 87% | |
| Iron | 0.6mg | 16% | |
| Calcium | 32.3mg | 15% | |
* 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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