Tag: cajun

Ragin’ Cajun Cheddar Ranch Bugles

Bugles snacks don’t need a whole lot of help to be even more addicting than they already are. I decided to kick them up with some spicy Ragin’ Cajun Fixin’s Cajun seasoning, with a hint of cheddar and Ranch. Crazy good. Make a batch of Ragin’ Cajun cheddar ranch Bugles for the next big party at your house. Folks will know you didn’t just put a bowl of bagged snacks. You went the extra mile! You didn’t just call it in, you nailed it!

Ragin' Cajun Cheddar Ranch Bugles

Witching Hour

Remember to always put a few Bugles on the ends of your fingers and make sounds like a witch. You have to. You can’t help it. Then get back to enjoying these Ragin’ Cajun Cheddar Ranch Bugles. Stop playing around. There are some great snacks to be enjoyed!

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Also try my Sriracha Bugles.

Ragin' Cajun Cheddar Ranch Bugles
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4 from 1 vote

Ragin’ Cajun Cheddar Ranch Bugles

Make a batch of Ragin’ Cajun cheddar ranch Bugles for the next big party at your house. Folks will know you didn’t just put a bowl of bagged snacks. You went the extra mile!
Course Appetizer
Cuisine American
Keyword cheddar, Ranch, snack
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 10
Calories 4kcal
Author Mike

Equipment

Ingredients

Instructions

  • Preheat oven to 350 F.
  • Combine seasonings in a small bowl.
  • Place chips into a large plastic bowl.
  • Spray lightly with oil, gently stirring to get good coverage.
  • While stirring the chips, slowly pour in the seasoning mix.
  • Spread chip mixture out evenly onto a baking sheet.
  • Bake for 5 minutes.
  • Let cool completely before serving

Notes

It’s ok to add more seasoning for more cheesiness!

Nutrition

Calories: 4kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 23mg | Fiber: 1g | Sugar: 1g | Vitamin A: 345IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

Nutritional values are approximate.

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Cajun Chicken Pasta

I’m pretty selective when it comes to which food-related shows I’ll watch on TV.  I prefer the ones where the host isn’t over-the-top and the focus is on the food. Ree Drummond’s The Pioneer Woman is just one of the shows that I do watch. I got this recipe for Cajun chicken pasta from the program.

Cajun Chicken Pasta

Great Flavor. Nice Kick.

I often end up making versions of the recipes Ree presents, and they have always come out fantastic. Like this dish. This Cajun chicken pasta has a nice spicy kick, just like I like it. I’m going to make this again, but substitute blackened chicken instead. That wouldn’t be too different but just different enough.

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Also try my spicy sausage pasta.

Cajun Chicken Pasta
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5 from 1 vote

Cajun Chicken Pasta

This Cajun chicken pasta has a nice spicy kick, just like I like it
Course Main
Cuisine Cajun
Keyword Cajun, chicken, pasta
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 1972kcal
Author Based on a recipe from Ree Drummond

Equipment

Ingredients

  • 1 pound fettuccine pasta
  • 3 teaspoons Cajun seasoning divided
  • 3 chicken breast boneless, skinless, cubed
  • 2 tablespoons butter divided
  • 2 tablespoons olive oil divided
  • 3 cloves garlic minced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • ½ large red onion diced
  • 4 Roma tomatoes seeded, diced
  • 2 cups chicken broth
  • 1 ½ cups heavy cream
  • Pinch cayenne pepper
  • Pinch ground black pepper
  • 2 tablespoons fresh parsley chopped

Instructions

  • Cook pasta per package instructions. Drain.
  • Place the chicken into a bowl. Sprinkle with 1 1/2 teaspoons of the Cajun spice mix and toss to coat.
  • Heat a large skillet or pot over high heat. Add 1 tablespoon of the butter and 1 tablespoon of the oil. Once hot, add the chicken. Without stirring, let brown slightly on one side. Toss and brown the other side. Remove to a plate or large bowl.
  • Add the remaining butter and oil and heat.
  • Add peppers and onions and cook 2-3 minutes. Add the garlic and remaining Cajun spice mixture. Stir and cook another minute.
  • Add tomatoes and cook for 1 more minute. Remove all vegetables to a plate or bowl (you can use the same one you used for the chicken).
  • Add the chicken broth to the pan, and cook over high heat, stirring for 5 minutes to reduce.
  • Reduce heat to medium low and slowly stir in the cream.
  • Add in the cayenne pepper, black pepper and salt, to taste. Don’t be shy with the cayenne, you want the sauce to have some kick!
  • Let cook, simmering, for 5 minutes or until the sauce starts to thicken.
  • Add the chicken and vegetables back to the pan. Stir.
  • Finally, stir in the pasta, mix well, and heat through.
  • Serve garnished with chopped parsley.

Notes

A small can of diced tomatoes can be substituted for the fresh tomatoes. Just drain well first.

Nutrition

Calories: 1972kcal | Carbohydrates: 64g | Protein: 258g | Fat: 69g | Saturated Fat: 28g | Cholesterol: 773mg | Sodium: 904mg | Potassium: 4612mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2539IU | Vitamin C: 56mg | Calcium: 138mg | Iron: 8mg

Nutritional values are approximate.

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Southwestern Whole Roasted Cauliflower

Wow, now this is the way to cook and serve up cauliflower. The flavors are fantastic, and just doesn’t get any easier to make. You can make this southwestern whole roasted cauliflower in any style you want, just substitute your favorite spices. I lean towards southwestern and Cajun flavors, so that’s what I used. A little citrus, a little earthiness, and just a bit of heat. It’s nice to have something that looks a little different!

Southwestern Whole Roasted Cauliflower

Crunchy Outside, Tender Inside

The yogurt coating forms a light crust over this southwestern whole roasted cauliflower. It’s a nice little crunchy contrast to the tender roasted insides. I was pleased with how well this cooked up. I was afraid the cauliflower would be hard. Instead it was perfect.

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Also try Chef Paul Prudhomme’s Cajun cauliflower.

Southwestern Whole Roasted Cauliflower
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4 from 1 vote

Southwestern Whole Roasted Cauliflower

Wow, now this is the way to cook and serve up cauliflower. The flavors are fantastic, and just doesn’t get any easier to make. You can make this southwestern whole roasted cauliflower in any style you want, just substitute your favorite spices. 
Course Side
Cuisine American
Keyword cauliflower, roasted, southwestern
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8
Calories 64kcal
Author Based on a recipe from Pure Wow

Equipment

Ingredients

Instructions

  • Preheat oven to 400 F.
  • Trim the green leaves from the cauliflower. Also trim the stem so most of the woody part is gone and there is a nice flat surface on the bottom.
  • Note: Depending on how large your cauliflower is, and how you like yours cooked (we prefer a little bite to ours), you may want to steam or microwave the cauliflower a little first. Make sure you dry the outside of the cauliflower afterwards so that the yogurt mixture will adhere.
  • Spray a small baking sheet with non-stick spray.
  • Combine the remaining ingredients in a medium bowl. Adjust the seasonings to taste.
  • Dip the head of cauliflower into the bowl and swish it around to get it fully coated. Transfer to the baking sheet stem-side down.
  • Roast for 30-40 minutes until golden brown and starting to get tender. I inserted a long toothpick into the cauliflower to make sure it was cooked like I want it (a little al dente). Depending on the size of your cauliflower, it may take more or less time.

Notes

Best served immediately.

Nutrition

Calories: 64kcal | Carbohydrates: 8g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 655mg | Potassium: 292mg | Fiber: 3g | Sugar: 3g | Vitamin A: 872IU | Vitamin C: 36mg | Calcium: 80mg | Iron: 1mg

Nutritional values are approximate.

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Cajun Mashed Potatoes

You can’t go wrong with a huge pile of Cajun mashed potatoes with a lake of gravy in the middle. As a kid I would build a ‘mashed potato dam’. That way I could make sure none of the gravy ran into the other foods on my plate. I was pretty opposed to gravy “contaminating” my peas.

Cajun Mashed Potatoes

You Almost Don’t Need Gravy

 Now that I’m older I’m ok with the gravy getting into other things on my plate. Let that gravy run wild, I say. Especially when that gravy has extra kick. Honestly, these Cajun mashed potatoes don’t need a whole lot of gravy, they can stand on their own just fine.  The combination of andouille, celery, green pepper and onions is fantastic.

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Also try my roasted garlic mashed potatoes.

Cajun Mashed Potatoes
Print Pin
5 from 1 vote

Cajun Mashed Potatoes

You can’t go wrong with a huge pile of Cajun mashed potatoes with a lake of gravy in the middle.
Course Side
Cuisine American
Keyword Cajun, mashed potatoes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 470kcal
Author Based on a recipe from Rachael Ray

Equipment

Ingredients

For the mashed potatoes

To ‘Cajunize’ the potatoes

Instructions

For the potatoes

  • Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, 15-20 minutes. Drain.
  • Melt the butter in the half-and-half over medium-low heat in a small sauce pan.
  • Place potatoes in the bowl of a mixer. Use the paddle attachment on low speed to mash the potatoes. Alternatively, mash the potatoes with a hand masher.
  • Slowly add the butter and half-and-half mixture, sour cream, and salt and pepper to taste. Mix until mashed but not smooth.
  • Stir in the vegetable and sausage mix from below.
  • Serve topped with warmed gravy.

To ‘Cajunize’ the potatoes

  • Heat the oil in a skillet over medium-high heat.
  • Add the sausage and brown, 4-5 minutes. Remove the sausage and all but 1 tablespoon of the fat.
  • Add the onion, celery, and green bell pepper and saute until tender, 5 minutes.
  • Add the sausage back to the pan and add the remaining ingredients. Stir.
  • Fold into the mashed potatoes and serve.

Notes

For the richest, creamiest potatoes use full-fat half-and-half and sour cream.

Nutrition

Calories: 470kcal | Carbohydrates: 34g | Protein: 13g | Fat: 32g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 418mg | Potassium: 941mg | Fiber: 3g | Sugar: 2g | Vitamin A: 863IU | Vitamin C: 15mg | Calcium: 84mg | Iron: 2mg

Nutritional values are approximate.

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Cajun Gravy

Looking for a kicked-up gravy for turkey, chicken or mashed potatoes or just about anything? Well, you found it. This Cajun gravy may take a while to make, but it’s worth it. You can’t rush good gravy, a good roux takes time. The end result is creamy, flavorful, and has just a bit of kick.

Cajun Mashed Potatoes

Perfect For Making A Gravy ‘Lake’

I served up some mashed potatoes, made a nice ‘bowl’ in the middle of them, and loaded up on the gravy. Absolutely delicious. This makes a good sized batch of Cajun gravy. You can’t have too much gravy, though. There’s absolutely nothing worse than still having mashed potatoes on your plate but no more gravy.

I like to use my good ole trusty Dutch oven to make this gravy and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

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Heck yeah it’s good on Cajun meatloaf!

Cajun Mashed Potatoes
Print Pin
5 from 1 vote

Cajun Gravy

Looking for a kicked-up gravy for turkey, chicken or mashed potatoes or just about anything? Well, you found it. This Cajun gravy may take a while to make, but it’s worth it.
Course Side
Cuisine American
Keyword Cajun, gravy
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 7 cups
Calories 103kcal
Author Mike

Equipment

Ingredients

For the roux

For the gravy

Instructions

  • Make the roux by cooking the oil and 3 tablespoons flour in a large skillet over medium heat.
  • Stir constantly until nice and dark brown but not burnt, 10-15 minutes.
  • Whisk in the remaining ingredients and bring to a boil.
  • Keep whisking for 10 minutes or until nice and thick.

Notes

If you use low-sodium broth you might want to add a bit more salt.

Nutrition

Calories: 103kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Sodium: 664mg | Potassium: 122mg | Fiber: 1g | Sugar: 1g | Vitamin A: 38IU | Vitamin C: 10mg | Calcium: 14mg | Iron: 1mg

Nutritional values are approximate.

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Andouille Cajun Potatoes

Andouille sausage has such a great, spicy flavor. It’s up there with chorizo as my favorite sausage. A little heat and bold flavor adds a lot to what would’ve been normal (but still good) fried potatoes. These Andouille Cajun potatoes are fantastic. Potatoes need spicy sausage. These are not plain boring potatoes. Not by any stretch.

Andouille Cajun Potatoes

These andouille Cajun potatoes are a great dinner side. And they’re also great for breakfast. Just substitute them for your usual breakfast potatoes.

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Also try my Andouille po boy. The more andouille the better, I say!

Andouille Cajun Potatoes
Print Pin
4 from 1 vote

Andouille Cajun Potatoes

Andouille sausage has such a great, spicy flavor. It’s up there with chorizo as my favorite sausage. A little heat and bold flavor adds a lot to what would’ve been normal (but still good) fried potatoes.
Course Side
Cuisine Cajun
Keyword potatoes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 10
Calories 268kcal

Equipment

Ingredients

  • 4 tablespoons olive oil divided
  • 1 pound Andouille sausage diced
  • 3 pounds potatoes cut into 1/2″ cubes
  • 1 tablespoon Cajun seasoning
  • 6 cloves garlic minced
  • parsley chopped

Instructions

  • Heat 2 tablespoons of the oil in a large skillet over medium-high.
  • Add the andouille and cook until lightly browned on the edges.
  • Remove andouille to a paper towel-lined plate.
  • Add potatoes. Reduce heat to medium and cover. Cook for 10-15 minutes or until the potatoes are just starting to turn tender.
  • Flip the potatoes, increase the heat to medium-high, add the Cajun seasoning and garlic, stir gently, and cook another 8-10 minutes or until the potatoes start to brown on the edges.
  • Remove from heat. Add the andouille back to the pan. Add the parsley and toss gently. Cover until ready to serve.

Notes

If you can’t find andouille sausage you can substitute smoked sausage.

Nutrition

Calories: 268kcal | Carbohydrates: 25g | Protein: 12g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 465mg | Potassium: 731mg | Fiber: 3g | Sugar: 1g | Vitamin A: 379IU | Vitamin C: 28mg | Calcium: 29mg | Iron: 2mg

Nutritional values are approximate.

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Spicy Creole Remoulade

This spicy Creole remoulade is fantastic on crab cakes, or slather it on a bun for a great po’ boy! There’s some kick from the horseradish and mustard … and hot sauce! This is not some light, laid-back, weak remoulade at all! It packs a lot of flavor. It’s my go-to sauce when I want something ‘lively’.

Spicy Creole Remoulade

Perfect On Darned Near Anything

This spicy Creole remoulade is also great on my crab cakes with shrimp! The creaminess and spiciness works fantastic with crab. And shrimp. Or put it on a hoagie next time you make a big ole cold-cut sandwich or burgers. It’s so much better than adding a plain-old sauce. Just slather it on the insides of the bread or buns!

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Also try my red pepper remoulade.

Crab Cakes with Shrimp
Print Pin
5 from 1 vote

Spicy Creole Remoulade

Spicy Creole remoulade.
Course Sauce
Cuisine Creole
Keyword Creole, sauce, spicy
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 8
Calories 27kcal
Author Based on Marguerite’s recipe on Cajun Delights

Equipment

Ingredients

Instructions

  • Combine all ingredients.
  • Refrigerate for one hour before using.

Notes

Stir before serving.

Nutrition

Calories: 27kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 147mg | Potassium: 119mg | Fiber: 1g | Sugar: 2g | Vitamin A: 641IU | Vitamin C: 14mg | Calcium: 30mg | Iron: 1mg

Nutritional values are approximate.

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Cajun Rainbow Slaw

Boy, this Cajun rainbow slaw has some kick! If you’re a fan of horseradish you’ll be all over this salad. If you’re not a fan of horseradish, cut the amount in half and you’ll still get to enjoy a great salad! I make a lot (and I do mean a lot) of slaws and this one is a pleasant change from the usual vinegar- or mayonnaise-based versions.

Cajun Rainbow Slaw

Great On A BBQ Pork Sandwich

My favorite way to eat a good slaw is heaped on top of a smoked pulled pork or brisket sandwich. I love the contrast between the crunchy slaw and the tender meat. You just can’t beat it.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Also try my Sriracha slaw. Just like this Cajun rainbow slaw, it packs a good bit of a kick.

This recipe was inspired by a recipe from the Food Network.

Cajun Rainbow Slaw
Print Pin
4 from 1 vote

Cajun Rainbow Slaw

Boy, this Cajun rainbow slaw has some kick! If you’re a fan of horseradish you’ll be all over this salad
Course Side
Cuisine Cajun
Keyword cole slaw, coleslaw, slaw
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4
Calories 220kcal
Author Based on a recipe from The Food Network

Equipment

Ingredients

  • 2 teaspoons Cajun seasoning
  • ½ cup mayonnaise
  • 2 tablespoons Creole mustard spicy brown works fine, or combine a few drops of Worcestershire sauce with Dijon mustard
  • ½ lemon juiced (to taste, depending on the size of the lemon)
  • 2 tablespoons prepared horseradish more or less, to taste
  • 1 12 ounce broccoli slaw mix
  • 1 small red bell pepper minced
  • 1 small orange bell pepper minced
  • 3 green onions chopped

Instructions

  • Combine the seasoning, mayo, mustard, lemon and horseradish in a medium bowl.
  • Add in the remaining ingredients and fold to coat.

Notes

You can substitute 2 tablespoons chopped red onion for the green onion.

Nutrition

Calories: 220kcal | Carbohydrates: 6g | Protein: 2g | Fat: 22g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 298mg | Potassium: 180mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1768IU | Vitamin C: 58mg | Calcium: 26mg | Iron: 1mg

Nutritional values are approximate.

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Chef Paul Prudhomme’s Cajun Cauliflower

I have to admit, I’m not the world’s best at vegetable sides. My go-to list for main dishes is much longer. This is something I’ve been working on…. slowly. I prefer sides with a little kick. This Cajun cauliflower recipe from Chef Paul Prudhomme is definitely on my go-to sides list. It is very easy to make and boosts some great flavor to boot. And it’s a lot healthier than your usual creamy cheesy cauliflower recipes. This Chef Paul Prudhomme’s Cajun cauliflower dish has found it’s way onto our regular menu rotation.

Chef Paul Prudhomme's Cajun Cauliflower

Try A Variation Of Seasonings

I keep a variety of Cajun seasonings on hand, from Chef Paul’s version to Slap Ya Mama and everything in-between. Each has its own flavor, its own twist. They all make dishes like Chef Paul Prudhomme’s Cajun cauliflower different. I just hope he wouldn’t be offended if I’m not always using his brand’s seasoning! Sorry Chef! (RIP)

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Also try my southern whole-roasted cauliflower.

Chef Paul Prudhomme's Cajun Cauliflower
Print Pin
1 from 1 vote

Chef Paul Prudhomme’s Cajun Cauliflower

This Cajun cauliflower recipe from Chef Paul Prudhomme is definitely on my go-to sides list. It is very easy to make and boosts some great flavor to boot. And it’s a lot healthier than your usual creamy cheesy cauliflower recipes.
Course Side
Cuisine Cajun
Keyword Cajun, cauliflower
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 64kcal
Author Based on a recipe from Chef Paul Prudhomme

Equipment

Ingredients

  • 1 head cauliflower cut into florets (2-3 cups)
  • 1 tablespoon unsalted butter
  • 2 teaspoons garlic minced
  • 1 teaspoon hot sauce
  • 2 tablespoons cilantro chopped (parsley also works just fine)
  • ½ teaspoon Cajun seasoning

Instructions

  • Bring 1 quart of lightly salted water to a boil in a large pot.
  • Add the cauliflower and boil gently until starting to get tender, about 3 minutes. Drain well.
  • Place the butter in a large skillet over high heat. Once hot, add the garlic and cook 30 seconds, stirring constantly.
  • Add the cauliflower and stir until the cauliflower is slightly browned, about 4 minutes.
  • Remove from the heat, stir in the pepper sauce, cilantro and Cajun spice blend, and toss gently.

Notes

You can also make this dish using broccoli.

Nutrition

Calories: 64kcal | Carbohydrates: 8g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 70mg | Potassium: 445mg | Fiber: 3g | Sugar: 3g | Vitamin A: 226IU | Vitamin C: 71mg | Calcium: 36mg | Iron: 1mg

Nutritional values are approximate.

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Creole Meatballs

Any time I need some kicked-up meatballs, these Creole meatballs are the ones I make. Sure, I have a more traditional recipe for meatballs too. But these are my go-to meatballs. They have a tremendous spicy flavor. They are not plain old meatballs by any stretch. Tender and tasty, just as you love.

Creole Meatball Sub Sandwich

I make a big batch of meatballs and freeze them for using later.

I love them on a Creole meatball sandwich….. and over pasta with extra sauce …

Creole Meatballs and Spaghetti

.. or as great appetizers.

Creole Meatball Appetizers

Don’t be shy with the jalapenos, Creole seasoning or the hot sauce. You want your meatballs to have some kick! Creole food does not have a reputation for being bland or boring. These Creole meatballs may not be authentic cuisine, but they keep that dedication to tasty alive for sure!

Make tons of extra. They freeze great and are always ready to make for a quick lunch or dinner.

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You know these are good over spaghetti!

Creole Meatballs and Spaghetti
Print Pin
4 from 1 vote

Creole Meatballs

Put some oomph into your meatballs! I usually double this recipe and freeze a few for later.
Course Main
Cuisine Cajun
Keyword Creole, meatballs
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Calories 354kcal
Author Based on a recipe from Cajun Delights

Equipment

Ingredients

Instructions

  • Preheat oven to 350 F.
  • Combine the egg, milk, breadcrumbs and Worcestershire sauce in a medium bowl. The mixture will be thick.
  • In a large bowl, combine the meats with the remaining ingredients.
  • Gently mix in the egg mixture, combining well.
  • Form into 2″ balls and place onto baking sheets.
  • Bake for 20-25 minutes, rotating once.

Notes

These meatballs freeze well for devouring later.

Nutrition

Calories: 354kcal | Carbohydrates: 9g | Protein: 22g | Fat: 25g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 212mg | Potassium: 452mg | Fiber: 1g | Sugar: 2g | Vitamin A: 969IU | Vitamin C: 9mg | Calcium: 68mg | Iron: 3mg

Nutritional values are approximate.

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