CHICKEN CREOLE SOUP
Make and share this Chicken Creole Soup recipe from Food.com.
Provided by CookbookCarrie
Categories One Dish Meal
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in 5 to 6 quart dutch oven over medium-high heat.
- Cook onions, celery, bell pepper, garlic and chicken in butter 7 to 9 minutes, stirring frequently, until onion is softened and chicken is no longer pink in the center.
- Stir in flour.
- Cook 5 to 6 minutes, stirring constantly, until flour is light brown.
- Stir in remaining ingredients except rice and water.
- Heat to boiling; reduce heat to medium low.
- Cover and cook 25 to 30 minutes, stirring occasionally, until chicken is tender.
- Meanwhile, cook rice in water as directed on package; stir cooked rice into soup.
- Remove bay leaves.
CREOLE VEGETABLE SOUP
A recipe from Tony Chachere's Cajun Country Cookbook. Sounds wonderful, so am posting here to try this week. Could also be made in the crockpot, which I'll definitely try.
Provided by Heydarl
Categories Vegetable
Time 3h15m
Yield 10 , 10 serving(s)
Number Of Ingredients 18
Steps:
- In a large covered pot, boil meat in seasoned stock and water with whole ribs of celery, whole onion and whole potato.
- Simmer for 3 hours or longer.
- Take soup meat from pot and remove meat from bone. Chop into bite sized pieced, discarding bone and fat.
- Mash well cooked vegetables through a strainer or puree with stock blender. Return these ingredients and meat to the liquid.
- Add al other vegetables and rice, cook until vegetables are well done.
- Break small amount of spaghetti or macaroni into soup during last 20 minutes of cooking.
Nutrition Facts : Calories 355.2, Fat 19.9, SaturatedFat 8, Cholesterol 66.9, Sodium 433.4, Carbohydrate 22.3, Fiber 3.9, Sugar 5.2, Protein 22.4
CREOLE SOUP
Special seasonings set this flavorful soup apart from any others I've tried. It makes a nice big batch, so it's perfect when feeding a crowd. Plus, leftovers freeze well. - Del Mason, Martensville, Saskatchewan
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 18 servings (4-1/2 quarts).
Number Of Ingredients 17
Steps:
- In a soup kettle or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. , Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until vegetables are tender. Discard bay leaf before serving.
Nutrition Facts : Calories 128 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 571mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 4g fiber), Protein 8g protein.
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- Classic Jambalaya. A Flavorful Louisiana Staple. Jambalaya is a quintessential Cajun dish, brimming with flavor. It combines rice with a variety of meats like chicken, sausage, and shrimp, and is seasoned with a mix of Cajun spices.
- Shrimp Étouffée. A Rich and Savory Delight. Shrimp Étouffée is a classic Creole dish featuring shrimp smothered in a rich, spicy sauce, served over rice.
- Cajun-Style Gumbo. A Hearty and Comforting Soup. Gumbo is a soul-warming soup that’s a staple in Cajun and Creole cooking. It often includes a mix of chicken, sausage, seafood, okra, and a variety of vegetables, all simmered in a flavorful broth.
- Red Beans and Rice. A Simple Yet Flavorful Dish. Red beans and rice is a traditional Creole dish that’s both simple and satisfying. Slow-cooked red beans with spices and smoked sausage or ham hock are served over a bed of fluffy rice.
- Cajun Spiced Catfish. A Crispy and Spicy Entree. Enjoy a taste of the bayou with this Cajun-spiced catfish. The fish is coated in a blend of Cajun seasonings and fried to perfection, resulting in a crispy exterior and a tender, flaky interior.
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