Soups & Stews

Course: 
  • 2 tablespoons vegetable oil
  • 1/4 cup onion, diced
  • 1/4 cup red bell pepper, diced
  • 1 tablespoons garlic, minced
  • 2 pounds large (21-25 count) Gulf shrimp, peeled and deveined
  • 12 Gulf oysters, shucked
  • 2 tablespoons Cajun seasoning
  • 1/2 cup mirliton, diced
  • 1/2 cup Abita Amber beer
  • 1 tablespoon Tabasco
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup shrimp stock
  • 2 pounds Louisiana crawfish tails
  • Kosher salt and freshly ground black pepper to taste

Louisiana Seafood Stew

 Louisiana Seafood Stew

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Course: 
 
  • 3 (5-pound) roasting chickens
  • 3 large yellow onions, unpeeled and quartered
  • 6 carrots, unpeeled and halved
  • 4 stalks celery with leaves, cut into thirds
  • 4 parsnips, unpeeled and cut in half, optional
  • 20 sprigs fresh parsley
  • 15 sprigs fresh thyme
  • 20 sprigs fresh dill
  • 1 head garlic, unpeeled and cut in 1/2 crosswise
  • 2 tablespoons kosher salt
  • 2 teaspoons whole black peppercorns

Rich Chicken Stock

Rich Chicken Stock 

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Course: 
  • 1 teaspoon peanut oil
  • 5 cloves garlic, minced
  • 3 shallots, minced
  • 3 cups fish stock (chicken stock may be substituted)
  • 2 tablespoons fish sauce
  • 1/4 lb crabmeat, shells removed and picked clean
  • 1/4 lb shrimp, shelled and deveined
  • 1 15 ounce can creamed corn
  • 1/2 teaspoon black peppercorns, cracked
  • 1 egg beaten
  • 2 tablespoons cilantro, chopped

Thai Crab Shrimp and Cilantro Soup

Thai Crab Shrimp and Cilantro Soup 

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Course: 
  • 1 lb stew meat, cut into bite-sized cubes
  • 1 tablespoon olive oil
  • salt and pepper
  • 1 cup water
  • 1 cup red wine
  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 1 cup carrots, sliced
  • 1 cup celery, sliced
  • 2 cloves garlic, minced
  • 8 cups beef broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 bay leaf
  • 1/2 cup barley
  • 8 ounces mushrooms, sliced

Beef Mushroom Barley Soup

Beef Mushroom Barley Soup 

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Course: 
  • 2 potatoes, peeled and diced
  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 1 teaspoon paprika
  • 1 bottle (8 ounces) clam juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (4 ounces) green chiles, chopped
  • 1 jar (2 ounces) pimientos, chopped
  • 1 cup half and half
  • 1/2 lb redfish fillets (other firm white flesh fish may be substituted)
  • 1/2 lb medium-sized shrimp, peeled and deveined
  • lemon juice to taste

Winter Seafood Chowder

Winter Seafood Chowder 

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Course: 
  • 2 tablespoons plus 1/2 teaspoon salt
  • 1 teaspoon black peppercorns
  • 3 bay leaves
  • 2 large artichokes, 1 to 1 1/4 lb each
  • 1 lemon, halved
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/4 cup yellow onion, chopped
  • 3 tablespoons celery, finely chopped
  • 3 tablespoons carrots, peeled and finely chopped
  • 1/2 teaspoon garlic, minced
  • 1½ teaspoons fresh parsley, chopped
  • 1/4 teaspoon fresh thyme, chopped
  • 1½ tablespoons all-purpose flour
  • 2 cups chicken stock (canned low sodium chicken broth)
  • 1 pint oysters with their liquor
  • 1/4 cup dry vermouth
  • 2 tablespoons dry white wine
  • 2 tablespoons half-and-half, more as needed
  • 1½ teaspoons Worcestershire
  • 1½ teaspoons fresh lemon juice
  • 2 teaspoons grated lemon zest
  • 1/4 teaspoon fennel seeds
  • 1/4 teaspoon cayenne

Emeril's Oyster Artichoke Soup

Emeril's Oyster Artichoke Soup

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Course: 
  • 2 tablespoons butter
  • 1/2 bunch celery, finely chopped
  • 1/2 onion, finely chopped
  • 1/8 cup garlic, minced
  • 1 bay leaf
  • Pinch of dried tarragon
  • Pinch thyme
  • Pinch of paprika, white pepper and cayenne
  • 1 cup white wine
  • 1 lb shrimp 36/40 count, peeled and deveined
  • 1/2 cup flour
  • 1/2 jar shrimp base
  • 1 quart heavy cream
  • 1 cup blonde roux (1/2 cup butter & 1/2 cup flour)
  • 2 oz cream sherry
  • 1 lb roasted sweet potato pulp (canned)
  • 1½ cups sweet corn, boiled & cut from the ear (frozen may be substituted)

Sweet Potato, Shrimp and Corn Bisque

Sweet Potato, Shrimp and Corn Bisque

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Course: 
  • 1½ cups turkey, diced
  • 1 quart chicken or turkey broth
  • 1 cup light cream
  • 4 tablespoons flour
  • 4 tablespoon butter
  • 1/4 teaspoon salt (approx.)
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon nutmeg or mace
  • 1 tablespoon parsley or chives, minced
  • 1/2 cup cooked carrots, diced (optional)
  • 1/2 cup cooked potatoes, diced (optional)

Cream of Turkey Soup

Cream of Turkey Soup

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Course: 

The broth

  • 1 small whole chicken
  • 8-12 cups water
  • 1 onion, quartered with skin on
  • 2 stalks celery
  • 10 peppercorns
  • 1 clove garlic, lightly crushed
  • 2 bay leaves
  • 1 tablespoon salt

The soup

  • 2 tablespoons chicken fat
  • 1 cup onion, diced
  • 1/2 cup  celery, diced
  • 1 cup carrots, diced
  • 1/4 cup white wine
  • 1/4 cup parsley chopped
  • 1/4 cup fresh chives, chopped
  • 1 teaspoon Louisiana-style red pepper sauce

Old Fashioned Chicken Soup

Old Fashioned Chicken Soup

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