Southern-style Shrimp Stew
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
417
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 417 kcal | (20 %) | ||
| Protein | 51.93 g | (53 %) | ||
| Fat | 17.62 g | (15 %) | ||
| Carbohydrates | 12.66 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.58 g | (12 %) |
more nutritional values
| Vitamin A | 200.79 mg | (25,099 %) | ||
| Vitamin D | 0.04 μg | (0 %) | ||
| Vitamin E | 2.83 mg | (24 %) | ||
| Vitamin B₁ | 0.32 mg | (32 %) | ||
| Vitamin B₂ | 0.37 mg | (34 %) | ||
| Niacin | 16.79 mg | (140 %) | ||
| Vitamin B₆ | 0.88 mg | (63 %) | ||
| Folate | 66.88 μg | (22 %) | ||
| Pantothenic acid | 2.19 mg | (37 %) | ||
| Biotin | 3.37 μg | (7 %) | ||
| Vitamin B₁₂ | 6.4 μg | (213 %) | ||
| Vitamin C | 67.26 mg | (71 %) | ||
| Potassium | 1,188.16 mg | (30 %) | ||
| Calcium | 140.76 mg | (14 %) | ||
| Magnesium | 160.48 mg | (53 %) | ||
| Iron | 3.74 mg | (25 %) | ||
| Iodine | 1.34 μg | (1 %) | ||
| Zinc | 1.62 mg | (20 %) | ||
| Saturated fatty acids | 3.68 g | |||
| Cholesterol | 205.64 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this authorIngredients
for
4
- Ingredients
- 1 cup
Andouille (or chorizo, diced)
- 1
onion (diced)
- 1 clove
garlic (diced)
- 2 tablespoons
- 2
Bell pepper (red and green, diced)
- 1 stick
Celery (chopped into small pieces)
- 1 teaspoon
- 1 teaspoon
sweet paprika
- 1
- 3 cups
- 1 ¾ cups
Okra (cut in pieces)
- 1 ⅔ cups
tomatoes (chopped)
- 1 ½ cups
King prawn (raw, deveined and peeled except for the tail)
- 2 cups
Fish (e. g. cod, diced)
Product recommendation
The okra serves to thicken the soup. This can be supplemented according to taste with cornflour or a brown roux.
Preparation steps
1.
Sauté the sausage with the onion and garlic briefly in hot oil. Add the peppers and celery and mix through together with the herbs, a little cayenne pepper, the paprika and the bay leaf. Fry together briefly then deglaze with the fish stock. Simmer gently for around 30 minutes.
2.
Add the okra and tomatoes to the pan and simmer for a further 15 minutes. Add more stock if required, and stir from time to time.
3.
Add the prawns and the fish to the gumbo and simmer for another 5 minutes or so until just cooked through. Season to taste with salt and ground black pepper and serve.
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