Directions:
- Make a roux with flour and oil. Cook until about the color of peanut butter.
- Add onions, celery, bell pepper and garlic.
- Cook slowly until transparent, stirring often.
- Add stewed tomatoes and tomato sauce and let cook until oil rises to the top.
- Stir in raw rice and raw shrimp; add 3 cups of water.
- Cook covered over very low heat until rice is tender about 20 or 30 minutes. Add more oil or water if mixture appears to be too dry.
- At the very end when cooked, stir in parsley and onion tops.
- Prep time is time to chop veggies.
- Cook time is total time for making roux and then time for rice to cook.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 351.55 Kcal (1472 kJ) | ||
| Calories from fat | 79.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.88g | 14% | |
|---|---|---|---|
| Cholesterol | 3.29mg | 1% | |
| Sodium | 305.55mg | 13% | |
| Potassium | 227.22mg | 5% | |
| Total Carbs | 61.1g | 20% | |
| Sugars | 3.3g | 13% | |
| Dietary Fiber | 2.49g | 10% | |
| Protein | 6.03g | 12% | |
| Vitamin C | 18.2mg | 30% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 7.3mg | 40% | |
| Calcium | 50.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 122.81 Kcal (514 kJ) | ||
| Calories from fat | 27.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.1g | 14% | |
|---|---|---|---|
| Cholesterol | 1.15mg | 1% | |
| Sodium | 106.74mg | 13% | |
| Potassium | 79.38mg | 5% | |
| Total Carbs | 21.35g | 20% | |
| Sugars | 1.15g | 13% | |
| Dietary Fiber | 0.87g | 10% | |
| Protein | 2.11g | 12% | |
| Vitamin C | 6.3mg | 30% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 2.5mg | 40% | |
| Calcium | 17.6mg | 5% | |
* 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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