CAJUN COUNTRY STEW

Made With:

Sauces/Gravies

Prego® Traditional Pasta Sauce

Vine-ripened tomatoes provide the base for the perfect balance of sweet tomato taste and savory Italian seasonings…a true classic!

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Nutrition Facts
Serving Size
1 CUP
Amount Per Serving
Calories 292
% Daily Value
Total Fat 6.7g
10%
Saturated Fat 1.5g
8%
Cholesterol 29mg
10%
Sodium 777mg
32%
Total Carbohydrate 43.1g
14%
Dietary Fiber 6.2g
25%
Protein 15.4g
31%
Vitamin A 13%
Vitamin C 81%
Calcium 9%
Iron 11%
Total Time

100 min.

Serving & Size

1 CUP

Yields

Cajun flavors are captured in this classic stew full of onion, peppers and celery along with a hint of smoke and a finish of catfish, lemon and hot sauce.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP
Amount Per Serving
Calories 292
% Daily Value
Total Fat 6.7g
10%
Saturated Fat 1.5g
8%
Cholesterol 29mg
10%
Sodium 777mg
32%
Total Carbohydrate 43.1g
14%
Dietary Fiber 6.2g
25%
Protein 15.4g
31%
Vitamin A 13%
Vitamin C 81%
Calcium 9%
Iron 11%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
vegetable oil tbsp.
Vidalia onion, diced 30 oz. 1 1/2  qt.
green pepper, diced 1 lb. qt.
celery, diced 1 lb. qt.
smoked pork ham, diced 1 lb. cups
Cajun spice blend, no salt added tbsp.
paprika tbsp.
1. In a large stew pot, heat oil over medium-high heat. Add onions and sauté 5 minutes. Add peppers and celery. Sauté 5-6 minutes. Mix in ham, spice blend and paprika. Continue to cook 2-3 minutes, stirring often.
Made With:

Sauces/Gravies

Prego® Traditional Pasta Sauce

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Weight Measure
Prego® Traditional Pasta Sauce, 106 ounces each ea.
water 1 1/2  qt.
frozen okra 1 lb. qt.
catfish, raw fillets, cut into 2-inch pieces 2 lb. 1 1/2  qt.
fresh parsley, chopped 1 oz. cups
lemon juice 0 1/4  cups
hot pepper sauce tbsp.
2. Add Prego® Traditional Pasta Sauce and water. Bring to a boil, reduce heat and simmer 45 minutes, stirring often.

3. Stir in okra and catfish. Simmer for 20 minutes.

CCP: Heat to an internal temperature of 165°F. or higher for 15 seconds.

CCP: Hold hot at 140°F or higher for service.

4. Just before service, stir in parsley, lemon juice and hot sauce.
Weight Measure
brown rice, cooked qt.
5. To Serve: Using an 8 oz. ladle, portion 1 cup of stew over 1/2 cup rice in a bowl.
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