Soups & Stews

Course: 

Chili

  • cooking oil, as needed
  • 3 cups onions, diced
  • 6 cloves garlic, chopped
  • 2½ lbs ground beef
  • 4 tablespoons ground chili powder, preferably dark
  • 1 tablespoon coarsely ground black pepper
  • 2 tablespoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 2 (15-ounce) cans dark kidney beans
  • 1 can original Rotel tomatoes
  • 3 cups beef broth, or more as needed
  • salt, as needed
  • cornmeal, optional

Garnish options

  • sour cream, 
  • grated sharp Cheddar
  • diced onion
  • sliced green onions
  • chopped fresh cilantro
  • jalapeño pepper slices
  • corn chips
  • saltine crackers
  • hot pepper sauce
  • lime wedges

Tailgate Chili With Rotel, Kidney Beans, Ground Beef 

Tailgate Chili With Rotels, Kidney Beans, Ground Beef  

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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

Vermilion 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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