Soups & Stews

Course: 
  • 1 tablespoon pure olive oil
  • 2 tablespoons unbleached all-purpose flour
  • 1 sweet onion, chopped
  • 1 stalk celery, diced
  • 1 small green bell pepper, diced
  • 3 cloves garlic, finely chopped
  • 1 tablespoon tomato paste
  • 3/4 cup homemade chicken stock or reduced-fat, low-sodium chicken broth
  • 1 lb large shrimp (21/25 count), shelled and deveined
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • Coarse kosher salt and freshly ground black pepper
  • Cooked long grain white or jasmine brown rice, for accompaniment
  • 2 green onions, trimmed and chopped

Smoky Seafood Étoufée

Smokey Seafood Etoufee

Click image to enlarge

Course: 

Beef Stew:

  • 2 tablespoons vegetable shortening
  • 1½ pounds beef chuck, trimmed of fat and cut into 3/4-inch cubes (about 1lb trimmed)
  • 1 lb beef top round, trimmed of fat and cut into 3/4-inch cubes
  • 1 tablespoon smoked paprika
  • Coarse kosher salt and freshly ground black pepper
  • 1½ teaspoons finely minced garlic
  • 1/4 cup tomato paste
  • 1/4 cup dark roux, plus more as needed
  • 4 bay leaves
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon dried basil
  • 1 teaspoondried thyme
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground allspice
  • 8 to 10 cups beef stock
  • 2 tablespoons Worcestershire
  • 2 teaspoons sugar
  • 1/4 cup chopped flat-leaf parsley
  • 2 tablespoons finely diced, seeded hot chiles (replace with 1 medium jalapeño or 3 serranos)
  • 1/4 teaspoon finely diced fresh bird's eye chiles  (do not seed chile)
  • 3/4 cup chopped yellow onion 
  • 2 cups quartered Baby Bliss or small Yukon Gold potatoes
  • 1½ cups peeled parsnips or yams, cut into bite-size dice
  • 1 cup bite-sized pieces of peeled carrot
  • 1 cup thinly sliced leeks (white and light green parts)
  • 1 cup bite-sized pieces of peeled turnip
  • 1½ cups bite-sized pieces of celery
  • 1/4 cup quartered button or small cremini mushrooms
  • 3/4 cup seeded and chopped red, green, or orange bell pepper

 

Herbed Dumplings (optional):

  • 2 cups Bisquick baking mix
  • 2/3 cup whole milk
  • 2 tablespoons fresh fiat-leaf parsley, minced
  • 1 tablespoon poppy or caraway seeds

 

Note: many grocery stores carry jarred roux, both medium and dark. To make your own, for this recipe use 1/2 cup plain flour to 1/2 cup cooking oil or butter; place the oil in a heavy pan over medium heat. Whisk in the flour and cook, stirring constantly, until it is slightly darker than peanut butter. Adjust heat lower if you are not familiar with the process; if you scorch it, throw it away and start over. Note also that roux is basically molten lava; take care not to splash it on yourself.

Beef Stew With Herbed Dumplings

Beef Stew With Herbed Dumplings

Click image to enlarge

 

  • 4 strips of smoked bacon, chopped
  • 2 cups diced onion
  • 2 cups diced celery
  • 2 cups diced green bell pepper
  • 2 tablespoons minced garlic
  • 2 cups sliced smoked pork sausage, cut into bite-sized pieces
  • 1 cup sliced andouille sausage, cut into bite-sized pieces
  • 1 cup diced tasso
  • 1 cup diced ham
  • 1/2 cup beer
  • 1 cup chopped flat-leaf parsley
  • 1 cup diced green onion tops
  • 1 tablespoon cayenne pepper
  • Dash of hot sauce
  • Kosher salt and freshly ground black pepper
  • 4 cups uncooked Louisiana long grain white rice, such as Supreme
  • 4 cups chicken stock

Cajun Pork Jambalaya

Cajun Pork Jambalaya

Click image to enlarge
image courtesy of George Graham

Course: 
  • 1/4 cup butter
  • 1 medium onion, chopped 
  • 3/4 cup chopped celery 
  • 2 garlic cloves, chopped 
  • 6 cups chicken broth 
  • 3 lb. sweet potatoes, peeled and coarsely chopped 
  • 1 tablespoon chopped fresh rosemary
  • 2 cups cubed cooked ham 
  • 2/3 cup creamy peanut butter 
  • 1 cup whipping cream 
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper 
  • Garnish: fresh rosemary sprigs

Sweet Potato-Peanut Soup with Ham Croutons

Click image to enlarge

 

  • 3 boneless, skinless chicken breasts, cubed (about 2 pounds) 
  • 6 cups chicken stock
  • Bouquet garni (3 sprigs of parsley, 2 sprigs of thyme, 1 bay leaf, preferably fresh, 6 black peppercorns, tied together in cheesecloth) 
  • 2 cups unbleached all-purpose flour 
  • 2 tablespoons finely grated Parmigiano-Reggiano cheese (about 1/2 ounce), plus more for garnish 
  • 1 tablespoon baking powder 
  • 1 tablespoon chopped fresh flat-leaf parsley
  • Coarse salt and freshly ground black pepper
  • 1 cup whole milk
  • 3 tablespoons unsalted butter 
  • 1 tablespoon canola oil
  • 1 onion, preferably Vidalia, chopped 
  • 3 carrots, cut into 1/2-inch rounds 
  • 1 large sweet potato, peeled and cut into 1/2-inch cubes
  • 2 cloves garlic, finely chopped 
  • 10 ounces fresh baby spinach 
  • 1/2 teaspoon red pepper flakes (optional)

New Southern Chicken and Herb Dumplings

Click image to enlarge

 

Course: 
  • 3⁄4 cup canola oil
  • 3⁄4 cup flour
  • 2 large onions, chopped 
  • 6 blue crabs, quartered 
  • 1 stalk celery, chopped
  • 4 cloves garlic, minced
  • 3 quarts Shrimp or Shellfish Stock (Store bought is fine substitute) 
  • 2 cups sliced okra
  • 1 tablespoon fresh or dried thyme
  • 2 bay leaves
  • 1 pound smoked sausage, sliced 1⁄2 inch thick
  • 4 green onions, chopped
  • 2 tablespoons from My Creole Spice Jar (recipe follows)
  • Salt and pepper
  • Tabasco
  • 1 pound medium wild American shrimp, peeled and deveined
  • 1 pint shucked oysters and their liquor
  • 1 cup crabmeat 
  • 6 cups white rice

 

My Creole Spice Mix:

  • 2 tablespoons celery salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons cayenne pepper
  • ½ teaspoon ground allspice
  • 1 tablespoon sweet paprika
  • 1 tablespoon coarse sea salt
  • 1 tablespoon black pepper

Mama's Seafood Gumbo

Click image to enlarge

 

Course: 
  • 4 tablespoons unsalted butter
  • 1 cup finely diced yellow onions
  • 1/2 cup finely diced celery
  • 1/2 cup finely diced red bell pepper
  • 1 tablespoon minced garlic
  • 2 tablespoons fresh thyme
  • 1/2 cup Pernod
  • 2 cups fresh spinach leaves, stems removed
  • 4 cups heavy cream
  • Kosher salt
  • Freshly ground black pepper
  • Dash of Louisiana hot sauce
  • 1 pint (16 ounces) large Louisiana Gulf oysters, with oyster liquor

Creole Oyster and Spinach Soup

Creole Oyster and Spinach Soup

Click image to enlarge
Photo courtesy of George Graham, The Acadiana Table

For the stew

  • about 4 pounds bone-in, filleted and boned - you need to end up with a little over 2 pounds of pure meat
  • 1½ pounds floury potatoes, such as russet
  • 1½ waxy potatoes, such as Yukon Gold
  • 2 pounds carrots
  • 2 onions
  • 1/2 teaspoons fresh thyme leaves
  • chopped fresh chives and parsley, to garnish

 

For the stock

  • bones from the lamb
  • 1 large carrot, quartered
  • 1 onion, quartered
  • 1/2 celery stick, quartered
  • 1 bay leaf
  • 2 large sprigs of thyme
  • a generous sprig of parsley
  • 6 black peppercorns, lightly crushed

Irish Lamb Stew

Click image to enlarge

Course: 
  • 6 cups chicken stock 
  • 1 yellow onion, finely chopped 
  • 2 carrots, peeled, halved lengthwise, and thinly sliced 
  • 2 celery stalks, thinly sliced 
  • 2 zucchini, thinly sliced 
  • 2 tablespoons finely chopped fresh parsley
  • 2 oz dried very thin egg noodles
  • 1/2 cup shredded or cubed, skinless cooked chicken meat
  • Salt and freshly ground pepper

Chicken Vegetable Noodle Soup

Chicken Vegetable Noodle Soup

Click image to enlarge

 

Pages

Subscribe to RSS - Soups & Stews