Soups & Stews

Course: 
  • 1 smoked ham hock
  • 12 cups chicken broth (salt free since ham is salty)
  • 1¼ lbs collard greens
  • 1 tablespoon vegetable oil
  • 1/4 cup salt pork, minced
  • 1¼ cup onion, minced
  • 1/2 cup celery, minced
  • 1/2 cup all-purpose flour
  • sachet: 6 peppercorns, 4 parsley stems, 1 fresh thyme sprig tied together in cheesecloth pouch or teaball
  • 1/2 cup heavy cream
  • 4 teaspoons malt vinegar or as needed
  • Tabasco sauce as needed

Ham Bone and Collard Greens Soup

Ham Bone and Collard Greens Soup 

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Course: 
  • 3 lbs shrimp (21 - 25 count), peeled and deveined
  • 2 tablespoons vegetable or canola oil
  • 1 large red bell pepper, sliced into very thin 1½ -inch long strips
  • 4 green onions, thinly slices (white and green parts kept separate)
  • 1/2 cup fresh cilantro, chopped
  • 4 large garlic cloves, minced
  • 1/2 teaspoon red pepper flakes, crushed
  • 1 can (14.5 ounces) petite diced tomatoes, drained
  • 1 can (14 ounces) light coconut milk
  • 2 tablespoons fresh lime juice
  • salt

Spicy Coconut Shrimp Stew

 Spicy Coconut Shrimp Stew

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Course: 
  • 4 tablespoons butter
  • 1/2 cup celery, chopped
  • 1/2 cup onion, chopped
  • 1/4 cup  all-purpose flour
  • 2 cups milk
  • 8 ounce bottle clam juice
  • 1/2 teaspoon dry basil
  • 1/2 teaspoon dry thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon Tabasco pepper sauce
  • 1 lb flounder fillets, cut into 1-inch pieces
  • 2 cups cooked potatoes, cubed and peeled
  • 17 ounce can whole-kernal corn, undrained

Vermillion Bay Fish Chowder

Vermillion Bay Fish Chowder 

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Course: 
  • 1 cup canola oil
  • 1 cup all-purpose flour
  • 4 or 5 yellow onions, chopped
  • 2 green bell peppers, chopped
  • 2 stalks of celery, chopped
  • 6 cloves of garlic, minced
  • 6 strips of bacon (I prefer Applegate Farms)
  • 2 lbs frozen okra, cut and thawed
  • 2 cans Rotel Diced Tomatoes with Chilis
  • 8 cups shrimp stock (can substitute chicken stock)
  • 1 cup dry white wine
  • 1 teaspoon red pepper flakes
  • 2 teaspoons Kosher salt
  • 2 teaspoons Konriko Creole Seasoning (or similar seasoning)
  • 2 bay leaves
  • 5 lbs medium or large shrimp, peeled and deveined (if the shrimp are too big, you can cut them into chunks)
  • 1 cup green onions, chopped (will need extra for individual bowls)
  • 1/2 cup parsley, chopped (will need extra for individual bowls)

Shrimp and Okra Gumbo

Shrimp and Okra Gumbo 

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Course: 
  • 1/4 cup vegetable oil
  • 2 medium yellow onions, diced
  • 3 stalks celery, thinly sliced
  • 1 cup diced carrots
  • 2 pounds lean beef stew meat, cut into bite-sized pieces
  • 1 teaspoon black pepper
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 4 cups diced tomato
  • 8 cups beef broth, in all, boxed or home made
  • 1 soup bone (optional)
  • 2 cups tomato juice or spicy V-8 juice
  • salt*, to taste
  • 10 cups total any combination of the following:
    • shelled butter beans
    • shelled peas
    • sliced okra
    • green beans (bite sized pieces)
    • corn kernels
    • diced squash (yellow and/or pattypan)
    • sliced mushrooms

Home Made Vegetable Beef Soup

 Home Made Vegetable Beef Soup

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Course: 
  • 1/2 cup butter
  • 2 bunches green onions, chopped
  • 3 ribs celery, chopped
  • 3 cloves garlic, pressed
  • 2 14 oz. cans artichoke hearts, washed, drained and cut
  • 3 tablespoons flour
  • 1 1/2 to 2 quarts chicken stock
  • cayenne to taste (we like 1 teaspoon)
  • 1 teaspoon salt
  • 1/2 teaspoon fennel seed
  • 1/2 teaspoon fresh thyme
  • 1 cup parsley, chopped
  • 1 quart Louisiana oysters, chopped (reserve liquid)

Oyster and Artichoke Soup

 

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Course: 
  • 2 cups of Yellow Onions (chopped)
  • 3/4 cup of Celery (chopped)
  • 3/4 cup of Yellow Pepper (chopped)
  • 3/4 cup of Red Bell Pepper (chopped)
  • 1 large clove of Garlic (chopped)
  • 1/4 cup of Green Onion (white bottoms – chopped)
  • 1/3 cup of Green Onions (green tops – chopped)
  • 1/4 cup of Parsley (finely chopped)
  • 8 ounces Crushed Tomatoes
  • 1 teaspoon of Smoked Paprika
  • 2 teaspoons of Flashover Creole Seasoning or your favorite Creole Seasoning
  • 1/2 teaspoon of fresh ground Black Pepper
  • 1 Bay Leaf
  • 1/2 pound of Applewood Smoked Bacon (Steak Cut, diced)
  • 1 pound of Andouille Sausage (diced)
  • 1 pound of Smoked Duck Breast (diced)
  • 3 1/2 cups of Chicken Stock plus 1/4 cup of Chicken Stock to deglaze
  • 16 ounces of HINODE Black Rice

Forbidden Jambalaya

forbidden-jambalaya 

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Course: 
  • 2½ lbs boneless pork (butt or spareribs) trimmed of excess fat and cut into 1” cubes
  • Cooking oil
  • 2 tablespoons chili powder
  • 2 tablespoons cumin
  • 1 teaspoon smoked paprika
  • 1 cup dark beer
  • 1 large yellow onion, cut in half and thinly sliced
  • 1 cup seasoning ham, diced into 1/4-inch pieces
  • 6-8 clove garlic, cleaned and coarsely chopped
  • 2 large poblano chiles or 4 Anaheim chiles, seeded and cut into thin strips
  • 1 (28-oz) or two 15-oz cans golden hominy, drained
  • 1 (15-oz )can diced tomatoes in juice
  • 2 teaspoons dried oregano
  • 1 cup chicken or beef broth
  • Salt and pepper, to taste

Suggested toppings: chopped fresh cilantro, diced fresh or pickled jalapeños, sliced radishes, sour cream, diced avocado, lime wedges, grated cheddar or jack cheese

Braised Pork and Hominy Stew

 Braised Pork and Hominy Stew

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