Directions:
- Sauté first 3 ingredients in a Dutch oven over medium-high heat 8 minutes or until browned; stir in roux mix. Cook, stirring constantly, 2 minutes. Stir in tomatoes and next 5 ingredients, and bring to a boil. Remove from heat. Pour into a 13- x 9-inch baking dish.
- Stir together butter and garlic; brush on one side of bread slices. Top sausage mixture evenly with bread slices, buttered side up.
- Bake, covered, at 425° for 10 minutes; uncover and bake 10 more minutes. Let stand 10 minutes. Garnish, if desired.
- Note: For testing purposes only, we used Tony Chachere's Creole Instant Roux Mix.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2346.81 Kcal (9826 kJ) | ||
| Calories from fat | 1621.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 180.18g | 277% | |
|---|---|---|---|
| Cholesterol | 368.23mg | 123% | |
| Sodium | 4047.27mg | 169% | |
| Potassium | 2808.56mg | 60% | |
| Total Carbs | 106.85g | 36% | |
| Sugars | 15.19g | 61% | |
| Dietary Fiber | 9.94g | 40% | |
| Protein | 65.91g | 132% | |
| Vitamin C | 135.3mg | 226% | |
| Vitamin A | 3.4mg | 113% | |
| Iron | 58.1mg | 323% | |
| Calcium | 134.9mg | 13% | |
| Amount Per 100 g | |||
| Calories | 221.99 Kcal (929 kJ) | ||
| Calories from fat | 153.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.04g | 277% | |
|---|---|---|---|
| Cholesterol | 34.83mg | 123% | |
| Sodium | 382.85mg | 169% | |
| Potassium | 265.67mg | 60% | |
| Total Carbs | 10.11g | 36% | |
| Sugars | 1.44g | 61% | |
| Dietary Fiber | 0.94g | 40% | |
| Protein | 6.23g | 132% | |
| Vitamin C | 12.8mg | 226% | |
| Vitamin A | 0.3mg | 113% | |
| Iron | 5.5mg | 323% | |
| Calcium | 12.8mg | 13% | |
* 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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