Soups & Stews

Course: 
  • 3 lbs cut redfish (or tilapia) filets
  • 1/2 cup cooking oil
  • 1/2 cup flour
  • 1/2 cup chopped onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped bell pepper
  • 1½ tablespoons diced garlic
  • 1½ cups sliced mushrooms
  • 3/4 pint tomato sauce
  • 1/2 gallon plus 1 pint fish stock
  • 3/4 teaspoon thyme
  • 3/4 teaspoon basil
  • 1½ bay leaves
  • 2¼ cups sliced lemons
  • 3/4 cup chopped green onions
  • 3/4 cup chopped parsley
  • salt and cracked pepper to taste
  • pepper sauce to taste

John Folse Redfish Courtbouillon

John Folse Redfish Courtbouillon

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Course: 
  • 3 pounds (21 - 25 count) shrimp, peeled and deveined
  • 3/4 cup vegetable oil
  • 3/4 cup flour
  • 1 cup onions, diced
  • 1 cup celery, diced
  • 1 cup bell peppers, diced
  • 2 tablespoons garlic, minced
  • 2 cups tomato sauce
  • 1 cup tomaotes, diced
  • 1½ cups shellfish stock
  • 1 cup green onions, chopped
  • 1/2 cup parsley, chopped
  • salt and freshly ground black pepper to taste
  • Louisiana hot sauce to taste

John Folse Shrimp Creole

John Folse Shrimp Creole

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Course: 
  • ¼ cup extra virgin olive oil
  • 1 tablespoon chili powder
  • ½ bunch of cilantro, chopped
  • 4 jalapeños, seeded and chopped
  • 2 large yellow onions, chopped
  • 6 to 8 Hatch chiles, roasted, seeded and chopped (reserve seeds for extra heat)
  • 4 cloves garlic, minced
  • 3 large tomatoes, diced
  • 3 green onions, chopped
  • 4 large chicken breasts, shredded (or one whole chicken, roasted and deboned)
  • 1 cup of cheddar cheese
  • 12 cups chicken stock
  • Juice of 2 limes
  • 2 tablespoons of butter
  • 1 teaspoon freshly-cracked black pepper
  • ¼ teaspoon cayenne
  • Salt to taste
  • Additional cilantro and green onions to be added to bowls as garnish
  • Tortilla chips

Hatch Chili Chicken Tortilla Soup

Hatch Chili Chicken Tortilla Soup

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Course: 
  •  1/4 cup extra-virgin olive oil
  •  3 large tomatoes, coarsely chopped
  •  1 red and 1 green bell pepper, cored, seeded and coarsely chopped
  •  20 cloves garlic, peeled and coarsely chopped
  •  coarse salt to taste
  •  freshly ground black pepper to taste
  •  1 cup chicken stock, vegetable stock or water (or more, to taste)
  •  1/2 cup dry white wine
  •  2 to 3 tablespoon balsamic vinegar, or to taste
  •  4 to 6 slices Italian bread, toasted or lightly dried out in oven
  •  grated Parmesan cheese, optional
  •  chopped basil and parsley, optional

Garlic and Tomato Soup

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Course: 
  • 1/4 cup chili powder
  • 2 tablespoons whole cumin seeds
  • 1 teaspoon cayenne
  • 3/4 teaspoon ground cinnamon
  • 2 teaspoons dried Mexican or regular oregano, crumbled between your fingers
  • 3 bay leaves
  • 2 teaspoons light or dark brown sugar
  • 4 pounds boneless beef chuck, trimmed and cut into 1½ to 2-inch cubes
  • 1 teaspoon freshly ground black pepper
  • 2½ tablespoons kosher salt
  • 3 tablespoons vegetable oil
  • 3 medium onions, coarsely chopped (about 4 cups)
  • 1½ cups chopped celery, including leaves
  • 6 cloves garlic, roughly chopped
  • 2 jalapeno chiles, roughly chopped
  • One 12-ounce bottle dark Mexican beer, such as Negro Modelo
  • 2 tablespoons tomato paste
  • One 28-ounce can crushed tomatoes
  • 1 ounce semisweet chocolate, coarsely chopped
  • 3 tablespoons masa harina (corn flour, not cornstarch)
  • 1/2 cup chopped fresh cilantro leaves
  • 1/2 cup chopped fresh parley leaves

Emeril's Slow Cooker Chili

Emeril's Slow Cooker Chili  

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Course: 
  • 1 cup vegetable oil
  • 1½ cups all-purpose flour
  • 2½ cups finely chopped onion
  • 1/4 cup minced garlic (about 12 cloves)
  • 10 cups rich shrimp stock
  • 2 bay leaves
  • 1¼ teaspoons freshly ground black pepper
  • 3/4 teaspoon cayenne
  • 2 teaspoons chopped fresh thyme leaves
  • 1½ tablespoons kosher salt
  • 3 large baking potatoes (2½ to 3 pounds), peeled and cut into 2-inch pieces
  • 2 pounds small or medium shrimp, peeled and deveined
  • 1/4 cup chopped green onion, green part only
  • 2 tablespoons chopped fresh parsley leaves
  • Steamed long-grain white rice, for serving

Cajun Shrimp Stew

Emeril's Cajun Shrimp Stew

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Course: 
  • ¾ cup  short-grain white rice
  • 1½ cups water
  • 4 tablespoons vegetable oil
  • 2 white onions, diced, kept separate 
  • ½ pound ground pork
  • ½ pound ground beef
  • 1 egg
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano teaspoons salt
  • 1 teaspoon freshly ground pepper
  • 1 clove garlic, minced
  • 1 zucchini, diced
  • 2 carrots, peeled and diced
  • 2 ripe tomatoes, peeled, seeded and diced
  • 6 cups chicken stock 

Cilantro Pesto

  • ½ cup  coarsely chopped fresh cilantro 
  • 1 fresh mint sprig, stemmed and chopped
  • juice of two limes
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • ½ teaspoon salt

Meatball Soup with Cilantro Pesto

Meatball Soup with Cilantro Pesto

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  • 2 pounds dried black-eyed peas
  • water, as needed
  • 2 large onions, finely chopped
  • 1 large bell pepper, finely chopped
  • 2 ribs celery, finely chopped 
  • 1 bunch green onions, sliced
  • 3 cloves garlic, minced
  • 1½ pounds smoked or baked ham, diced
  • 1 ham bone 
  • 1teaspoon salt (optional) 
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 1/8 teaspoon mace
  • 2 large bay leaves
  • black pepper and cayenne pepper
  • 1/2 cup finely minced parsley (optional)
  • hot cooked rice, for serving

Susan's Black-Eyed Peas

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Course: 
  • 1/2 lb kale, washed and central rib removed, finely chopped
  • 6 cups of water
  • 1½ teaspoons salt
  • 3/4 cup cornmeal, stoneground preferred, finely ground will turn this into porridge
  • 4 large garlic cloves, minced
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • Freshly ground pepper to taste

Kale And Cornmeal Soup

Kale And Cornmeal Soup 

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