From the Courier Bayou Gourmet Cookbook Competition April 2006. Submitted by Thelma Babin.
Serving Size: 1 (617) g
Servings Per Recipe: 6
Calories: 1895.9
Calories from Fat 1609 g 85 %
Total Fat 178.8 g 275 %
Saturated Fat 37.6 g 187 %
Cholesterol 239.5 mg 79 %
Sodium 1155.3 mg 48 %
Total Carbohydrate 39.3 g 13 %
Dietary Fiber 2.5 g 9 %
Sugars 6 g 23 %
Protein 38.2 g 76 %