Soups & Stews

Course: 

Bouillabaisse Seafood Ingredients 

  • 1 lb peeled, de-veined, raw shrimp
  • 1/2 lb fresh fish, trout, pompano etc., cut into 1 inch cubes
  • 1 cup raw oysters
  • 1/2 lb lump crabmeat
  • 1/2 lb raw scallops
  • 1/2 lb peeled crawfish tail meat 
  • 18 fresh mussels

 

Other ingredients

  • 1/2 lb carrots, chopped
  • 1/2 cup tomato paste
  • 1/2 lb celery ribs, chopped
  • 1 gallon shrimp or fish stock
  • 1/2 lb onions, chopped
  • 2 cups tomatoes, chopped
  • 1/2 fennel
  • 1/8 oz saffron
  • 1/2 green peppers, chopped
  • salt to taste, white pepper to taste
  • 1/2 cup olive oil
  • 1 tablespoon garlic, chopped
  • 3 bay leaves
  • 1/4 cup shallots, chopped

Broussard's Bouillabaisse

 Broussard's Bouillabaisse

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Course: 
  • 1 acorn squash, halved lengthwise
  • 1 butternut squash, halved lengthwise
  • 2 sweet potatoes, pierced with a fork
  • 2 tablespoons unsalted butter
  • 1 onion, diced
  • 2 garlic cloves, diced
  • 6 cups chicken stock
  • Kosher salt
  • Black pepper, freshly ground
  • Cooked, crumbled bacon, as garnish
  • Blanched, diced Yukon gold potatoes, as garnish
  • Blanched, diced sweet potatoes, as garnish

Butternut and Acorn Squash Chowder

 Butternut and Acorn Squash Chowder

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Course: 
  • 1 tablespoon butter
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 1/2 cup carrot, chopped
  • 1/2 cup Scallions
  • 1 teaspoon paprika
  • 1 teaspoon cayenne
  • 1 teaspoon salt
  • 2 cups tomatoes, chopped
  • 5 whole shrimp cut up with shells on
  • 1 pint shrimp stock
  • 1 pint Water
  • 1/4 cup rice
  • 1 sprig Tarragon
  • dash of Brandy and Herbsaint
  • 2 teaspoons salt
  • 1/2 cup heavy cream
  • 1 tablespoon butter

Shrimp Bisque

Shrimp Bisque

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Course: 
  • 8 oz butter (2 sticks)
  • 3 cups onions, diced
  • 1 cup bell pepper, diced
  • 1 cup celery, diced
  • 2 tablespoons fresh garlic, chopped
  • 1 quart rich shrimp stock
  • 1 tablespoon red pepper 
  • 1 teaspoon black pepper
  • 2 tablespoon Randol's all purpose seasoning
  • 12 oz blonde roux (6 oz clarified butter + 6 oz flour)
  • 2 lbs crawfish, peeled
  • 1/2 cup thinly sliced green onions

Note: This recipe won the 2008 Etouffee cook-off.

Crawfish Etouffee

Crawfish Etouffee

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Course: 
  • 4 pounds large shrimp, head on
  • 2 sticks (1cup) sweet, unsalted butter
  • 1 cup peeled, diced carrots
  • 1 cup chopped onion
  • 1/4 cup chopped French shallots
  • 2 tablespoons chopped, flat leaf, Italian parsley
  • 1 teaspoon dried tarragon
  • 1/2 cup brandy
  • 5 cups shrimp stock 
  • 2/3 cup white wine
  • 1/4 cup Madeira
  • 1/4 cup flour
  • 4 cups heavy cream
  • 1/2 cup Italian plum tomatoes
  • cayenne pepper, to taste
  • Crystal hot sauce, to taste
  • Salt, to taste

 Louisiana Shrimp Bisque

Louisiana Shrimp Bisque

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Course: 

 

  • 1 tablespoon unsalted butter
  • 8 medium-sized garlic cloves, minced
  • 1 large onion, cored and chopped fine
  • 2 celery stalks, chopped fine
  • 2 medium-sized green sweet peppers, chopped fine
  • 6 medium-sized Creole tomatoes, chopped fine
  • 2 1/2 cups fish fumet* Leaves from
  • 5 sprigs of Italian (flat-leaf) parsley, chopped fine
  • Leaves from 4 sprigs of thyme, chopped fine
  • 1 tablespoon plus 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon plus ¼ teaspoon fresh-ground black pepper, divided
  • 2 pounds redfish fillets, cut into 4-ounce pieces

*Note: Fumet frequently refers to concentrated mushroom or fish stock, in our recipe, fish stock.

Redfish Court-Bouillon

 Redfish Court-Bouillon

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Course: 
  • 2 packs of boneless, skinless chicken tenders
  • 6 cups of water
  • ½ teaspoons fajita seasoning
  • 1 medium green bell pepper, chopped
  • 1 medium red bell pepper, chopped
  • 1 large red onion, chopped
  • 3 - 4 large cloves of minced garlic
  • Juice of 1 lime
  • 3 32-ounce boxes of Swanson’s Chicken Broth
  • 4 chicken bouillon cubes
  • 1 15-ounce can sweet whole kernel corn
  • 1 15- ounce can light kidney beans
  • 1 15- ounce can pinto beans
  • 1 15- ounce can black beans, rinsed and drained
  • 1 10- ounce can of Rotel “Mexican Festival” with lime juice and cilantro
  • 1 15- ounce can Hunts diced tomatoes with basil, garlic & oregano
  • 1 ¼ teaspoons Mexene chili powder
  • 1 ¼ teaspoons cumin
  • 1 teaspoon dried basil
  • 3 teaspoons mexican oregano
  • 3 tablespoons dried parsley flakes
  • Cayenne pepper & salt, to taste
  • ¼ cup uncooked long grain rice

Tortilla Chicken Soup

Tortilla Chicken Soup

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Course: 
  • 4 slices bacon, cut into 1/2" pieces
  • 1 cup yellow onions, diced small
  • 1/2 cup celery, diced small
  • 1/2 cup green pepper, diced small
  • 1 tablespoon garlic, minced
  • 1/2 pound ham, cut into 1/2-inch pieces
  • 1/2 pound smoked sausage, cut crosswise into 1/4-inch slices
  • 2 cans white beans, drained, liquid reserved
  • 1 can black beans, drained, liquid reserved
  • 6 cups low sodium chicken broth
  • 1 can Rotel tomatoes
  • 1 teaspoon cumin
  • 1 teaspoon black pepper
  • cayenne pepper to taste
  • salt to taste
  • hot sauce to pass at the table

Hearty White Bean Soup With Ham and Tasso

 Hearty White Bean Soup With Ham and Tasso

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Course: 
  • 6 cups cooked white rice (Jazzmen brand is local Louisiana)
  • 2 tablespoons flour
  • 3 tablespoons shortening
  • 1 cup celery, diced
  • 1 large onion, diced
  • 1 large bell pepper, diced
  • 2 cloves garlic, minced
  • 1/2 can tomato paste
  • 1 quart water
  • 2 quarts chicken broth
  • 1 bay leaf
  • 1 teaspoon thyme
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 pound link sausage, sliced
  • 1 package frozen okra (1-1/2 cups)
  • 1 pound shrimp
  • 2 sprigs parsley (optional)
  • 1 teaspoon gumbo filé

Creole Seafood Gumbo

Cajun Seafood Gumbo

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Course: 

Broth:

  • 1/2 pound blue crab bodies, rinsed and dried
  • 4 tablespoons vegetable oil
  • 1 cup tomatoes, coarsely chopped
  • 1 carrot, peeled and medium diced
  • 2 large yellow onions, medium diced
  • 2 celery stalks, medium diced
  • 2 whole bay leaves
  • 15 whole black peppercorns
  • 1 ounce fresh thyme, tied with twine

Vegetables:

  • 1 quart prepared crab broth (from preceding recipe)
  • 3 ounces seasonal greens, chopped small
  • 1 tablespoon vegetable oil
  • 1/2 cup mirlitons, small dice
  • 1/2 cup sweet red bell pepper, peeled and diced small
  • 2 cups ripe heirloom tomatoes, concassé
  • 1/2 pound Louisiana jumbo lump crabmeat, picked for shells
  • salt, to taste
  • white pepper, to taste
  • extra-virgin olive oil, to taste
  • 1/2 cup fresh herbs, picked and left whole

Blue Crab and Summer Vegetable Soup

Blue Crab and Summer Vegetable Soup

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