Directions:
- In med. sauce pot sauté onions, bell pepper, garlic, celery and butter.
- Add shrimp and crawfish, cover and cook over med.
- Heat until shrimp and crawfish are cooked down and pink.
- Add tomato paste and sauce, cook about 30-40 minute over low-med heat.
- Add parsley and green onions.
- Cook another 5 minute.
- Serve over hot rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 353.11 Kcal (1478 kJ) | ||
| Calories from fat | 210.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.41g | 36% | |
|---|---|---|---|
| Cholesterol | 146.71mg | 49% | |
| Sodium | 843.34mg | 35% | |
| Potassium | 178.48mg | 4% | |
| Total Carbs | 21.12g | 7% | |
| Sugars | 2.68g | 11% | |
| Dietary Fiber | 1.62g | 6% | |
| Protein | 15.42g | 31% | |
| Vitamin C | 18.2mg | 30% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 7.1mg | 39% | |
| Calcium | 33mg | 3% | |
| Amount Per 100 g | |||
| Calories | 190.03 Kcal (796 kJ) | ||
| Calories from fat | 113.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.6g | 36% | |
|---|---|---|---|
| Cholesterol | 78.95mg | 49% | |
| Sodium | 453.85mg | 35% | |
| Potassium | 96.05mg | 4% | |
| Total Carbs | 11.36g | 7% | |
| Sugars | 1.44g | 11% | |
| Dietary Fiber | 0.87g | 6% | |
| Protein | 8.3g | 31% | |
| Vitamin C | 9.8mg | 30% | |
| Vitamin A | 0.3mg | 17% | |
| Iron | 3.8mg | 39% | |
| Calcium | 17.8mg | 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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