Directions:
- In a saute pan, heat oil over medium heat. Add shallots and saute for 3 to 4 minutes until soft. Add red wine, paprika, and Creole seasoning. Cook a few minutes until wine has evaporated. Add the clam juice and 1/4 cup chicken stock, black-eyed peas and bay leaves. Bring to a boil and simmer. In a food processor, blend roasted peppers and remaining 1/4 cup chicken stock. Add the peppers; cook 5 minutes longer stirring occasionally. Remove bay leaves, adjust seasoning to taste. Garnish with chopped parsley. Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 173.58 Kcal (727 kJ) | ||
| Calories from fat | 66.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.43g | 11% | |
|---|---|---|---|
| Cholesterol | 1.8mg | 1% | |
| Sodium | 150.65mg | 6% | |
| Potassium | 368.96mg | 8% | |
| Total Carbs | 17.62g | 6% | |
| Sugars | 9.51g | 38% | |
| Dietary Fiber | 2.74g | 11% | |
| Protein | 3.18g | 6% | |
| Vitamin C | 122.5mg | 204% | |
| Vitamin A | 3mg | 99% | |
| Iron | 50.8mg | 282% | |
| Calcium | 26.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 56.34 Kcal (236 kJ) | ||
| Calories from fat | 21.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.41g | 11% | |
|---|---|---|---|
| Cholesterol | 0.58mg | 1% | |
| Sodium | 48.9mg | 6% | |
| Potassium | 119.76mg | 8% | |
| Total Carbs | 5.72g | 6% | |
| Sugars | 3.09g | 38% | |
| Dietary Fiber | 0.89g | 11% | |
| Protein | 1.03g | 6% | |
| Vitamin C | 39.8mg | 204% | |
| Vitamin A | 1mg | 99% | |
| Iron | 16.5mg | 282% | |
| Calcium | 8.7mg | 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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