Soups & Stews

Course: 
  • 3 (5-pound) roasting chickens
  • 3 large yellow onuions, 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

 

 

Homemade Chicken Stock

 Homemade Chicken Stock

Click image to enlarge.

  • 3 tablespoons vegetable oil
  • 3 cups chopped onions
  • 1¼ tablespoons fresh minced garlic
  • ​1/2 cup chopped green bell pepper
  • ​3/4 cup chopped celery
  • ​1 (10-ounce) can diced tomatoes with green chiles such as Ro-tel
  • ​1/2 cup dark roux (jarred, or see recipe here)
  • ​4 cups seafood stock from a carton, or see recipe here
  • ​8 cups water or additional stock
  • ​2 bay leaves
  • ​1 cup sliced okra (optional; see note)
  • ​1 pound Louisiana lump crabmeat, picked over for shells
  • ​3 pounds Louisiana shrimp, peeled and deveined
  • ​1 pound gumbo crabs, cracked (optional)
  • ​1/2 cup chopped green onions
  • ​salt and pepper to taste
  • hot cooked rice for serving
  • hot buttered French bread for serving

Mike Anderson's Seafood Gumbo

Mike Anderson's Seafood Gumbo 

Click image to enlarge

 

Broth

  • 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 ounce Saffron
  • 1/2 Green Peppers, Chopped
  • Salt to Taste
  • 1/2 Cup Olive Oil
  • White Pepper to Taste
  • 1 tablespoon Garlic, Chopped
  • 3 Bay Leaves
  • 1/4 Cup Shallots, Chopped

Bouillabaisse Seafood Ingredients

  • 1 lb Raw Shrimp, peeled, deveined,
  • 1/2 lb Fresh Fish, Trout, Pompano
  • 1 Cup Raw Oysters Etc., cut into 1 Inch Cubes
  • 1/2 lb lump crabmeat
  • 1/2 lb Raw Scallops
  • 1/2 lb Peeled Crawfish Tail Meat
  • 18 Fresh Mussels

Broussard’s Louisiana Bouillabaisse

 Broussard’s Louisiana Bouillabaisse

Click image to enlarge

Course: 
  • 6 ears of  corn, shucked (4 cups frozen may be substituted)
  • ​1 cup heavy cream
  • ​2 slices of bacon, minced
  • ​1 1/4 cup onion, minced
  • ​1 cup red bell pepper, minced
  • ​1/2 cup celery, minced
  • ​1/2 teaspoon garlic, minced
  • ​6 cups chicken broth
  • ​3 cups yellow or white potatoes, diced
  • ​3 cups tomatoes, peeled, seeded and chopped
  • ​One 4 ounce can green chilis, drained and chopped
  • ​1 cup Monterey Jack cheese, grated
  • ​salt and freshly ground black pepper
  • ​Tabasco sauce

Fresh Corn Chowder With Green Chilis and Jack

Fresh Corn Chowder With Green Chilis and Jack 

Click image to enlarge

Course: 
  • 2 strips of bacon
  • ​1 large leek, washed, finely chopped
  • ​1/2 teaspoon fresh thyme, chopped
  • ​1 medium rib celery, finely chopped
  • ​1½ lbs potatoes (about 3 to 4 medium), peeled, cubed
  • 3½ cups chicken broth
  • 1/4 lb medium shrimp, shelled, deveined, halfed
  • 1/2 lb thick fish fillets (use any meaty white fish e.g haddock)
  • 1/2 lb bay scallops
  • Salt & freshly ground black pepper
  • fresh parsley for garnish

Potato Leek Seafood Chowder

Potato Leek Seafood Chowder 

Click image to enlarge

Course: 
  • 1/2 pound wild Louisiana shrimp, peeled and deveined
  • 2 teaspoons kosher salt
  • ​4 large shallots, finely minced (1/2 cup)
  • 1/4 cup fish sauce, plus more if needed
  • ​1 teaspoon freshly ground black pepper
  • 1 teaspoon sugar
  • ​1/2 cup plus 2 tablespoons jasmine rice
  • ​2 tablespoons vegetable oil
  • ​3 cups shelled fresh or frozen green peas
  • ​1 1/2 cups finely chopped fresh cilantro, leaves and tender stems
  • ​1 cup thinly sliced scallions,white and green parts
  • ​2 cups chopped tender pea greens or fresh spinach

Shrimp, Pea, and Rice Soup

Shrimp Pea Rice Soup 

Click image to enlarge

Pages

Subscribe to RSS - Soups & Stews