Directions:
- Saute' fresh veggies in oil until translucent.
- In large stock pot heat all canned foods.
- Transfer sauted veggies into stock pot.
- Saute seafood in same pan fresh veggies were saute'ed in, until just done.
- Transfer to stock pot.
- Add dry seasoning.
- Add water.
- Bring to boil, reduce heat to medium, cover and simmer for 1 hour.
- This is great over rice, pasta, or potatoes boiled or mashed
- Also great made with a shrimp, crab, and crawfish combo.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 825.64 Kcal (3457 kJ) | ||
| Calories from fat | 438.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.74g | 75% | |
|---|---|---|---|
| Cholesterol | 131.52mg | 44% | |
| Sodium | 3052.8mg | 127% | |
| Potassium | 657.79mg | 14% | |
| Total Carbs | 80.84g | 27% | |
| Sugars | 8.09g | 32% | |
| Dietary Fiber | 5.04g | 20% | |
| Protein | 20.66g | 41% | |
| Vitamin C | 32.2mg | 54% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 13.1mg | 73% | |
| Calcium | 112mg | 11% | |
| Amount Per 100 g | |||
| Calories | 166.04 Kcal (695 kJ) | ||
| Calories from fat | 88.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.8g | 75% | |
|---|---|---|---|
| Cholesterol | 26.45mg | 44% | |
| Sodium | 613.94mg | 127% | |
| Potassium | 132.29mg | 14% | |
| Total Carbs | 16.26g | 27% | |
| Sugars | 1.63g | 32% | |
| Dietary Fiber | 1.01g | 20% | |
| Protein | 4.16g | 41% | |
| Vitamin C | 6.5mg | 54% | |
| Vitamin A | 0.1mg | 19% | |
| Iron | 2.6mg | 73% | |
| Calcium | 22.5mg | 11% | |
* 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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