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Nutrition Facts
Serving Size 304 g
(Approx. 6 Servings)
Amount Per Serving
Calories 190 Calories From Fat 30
% Daily Value*
Total Fat 3.5 g 5%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 190 mg 63%
Sodium 830 mg 35%
Total Carbohydrate 14 g 5%
Dietary Fiber 2 g 8%
Sugars 6 g
Protein 27 g
Vitamin A 10% Iron 6%
Vitamin C 45% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Cajun Shrimp Stew

Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
6  People


Recipe makes 6 Servings

1 Tbsp Crisco Vegetable Shortening
2 Tbsp Hill Country Fare All Purpose Flour
1 green bell peppers, chopped
6 White Peeled Garlic, minced
1 white onion, chopped
1 cup(s) celery, finely chopped
1 cup(s) water
6 Oz tomato paste
3/4 Tsp Chef Geoffrey Michael's Spice Seasoning
1 Tbsp Chef Geoffrey Michael's Gabrielle Seasoning
2 Tbsp French's Worcestershire Sauce
1 lemon, juiced
2 Lb H-E-B Texas Fresh Shrimp, peeled and deveined
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In a large pot, make a roux by melting shortening and adding flour; stir constantly until dark brown.
Add bell pepper, garlic, onion and celery and cook until soft.
Stir in water, tomato paste and both spice seasonings.
Cover and simmer for 30 minutes over low heat.
Add Worcestershire sauce, lemon juice and shrimp and cook 10 more minutes.



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