Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
1937
Calories
141g
Protein
76g
Fat
165g
Carbs
Counts 16 of 18 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Smoked Sausage | 100g cooked | 301 |
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Okra | 1 cup (100g) | 33 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 lb. andouille sausage, cut in bite-size pieces
- 1/2 lb. smoked sausage, cut in bite-size pieces
- 1/2 lb. boneless veal stew meat, cut in bite-size
- pieces
- 1/2 cup plus 2 Tbs. vegetable oil
- 1 lb. okra, trimmed and cut into 1/8-inch rounds
- 6 Tbs. all-purpose flour
- 1 cup chopped yellow onions
- 3 quarts water
- 1/2 lb. boneless, skinless chicken thighs, cut
- into bite-size cubes and seared until golden
- brown
- 1/2 lb. smoked ham, cubed
- 3 garlic cloves, finely minced
- 1 Tbs. paprika
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tsp. ground dried thyme
- 1 1/2 lb. lump crabmeat
- 1 lb. shrimp, head-on, or peeled and deveined
- 1 Tbs. filé powder
- Salt and freshly ground pepper, to taste
- Steamed white rice for serving
- Hot sauce for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes