Soups & Stews

Course: 
  • 3½ cups water
  • ​2 dozen freshly shucked oysters, drained
  • ​1/2 cup celery, chopped
  • ​1/2 cup green onions, chopped
  • ​1/2 cup onion, chopped
  • ​1 tablespoon butter, melted
  • ​1/2 teaspoon garlic, finely chopped
  • ​1/8 teaspoon dried thyme
  • ​1/8 teaspoon ground red pepper
  • ​1 bay leaf
  • 3/4 cup heavy cream
  • 2 cups milk
  • 1/4 cup butter
  • 1/2 cup all purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground white pepper

Arnaud's Oyster Soup

Arnaud's Oyster Soup 

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Course: 
  • 2 bacon slices
  • ​1 cup carrot, chopped
  • ​1 cup poblano chilies, seeded and chopped (red and green bell peppers may be substituted)
  • ​1 cup onion, chopped
  • ​2 tablespoons jalapeno peppers, seeded and minced
  • ​1/2 teaspoon cumin, ground
  • ​3 cloves garlic, minced
  • ​3 1/2 cups (about 2 14 ounce cans) chicken broth
  • ​4 cups potatoes, peeled and diced
  • ​1/2 teaspoon salt
  • ​1/3 cup flour
  • ​2 1/2 cups low-fat milk
  • ​3/4 cups Monterey Jack cheese with jalapeno peppers, shredded
  • ​1/2 cup sharp Cheddar cheese, shredded
  • ​2/3 cup green onions, sliced

Cheese Chowder With Bacon And Chili Pepper

Cheese Chowder With Bacon And Chili Pepper 

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  • ​2 pounds beef stew meat, cut into bite sized pieces
  • ​2 large onions, cut into 1" dice
  • 1/4 cup flour
  • ​1 tablespoon cooking oil or more as needed
  • ​4 large carrots, cleaned, cut into 1" pieces
  • 8 medium Irish potatoes, cut into wedges
  • Water, as needed
  • ​salt and pepper to taste

Traditional Irish Stew

irish stew 

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Course: 
  • 1/4 cup plus teaspoon extra virgin olive oil
  • ​1/2 cup yellow onion, chopped
  • 1 teaspoon garlic, chopped
  • 1/2 cup flour
  • 3 cups chicken broth
  • 1 chicken boullon cube
  • 4 cups tomato sauce, two 14 1/2 ounce cans or homemade preferred
  • 2 cups tomato juice
  • 3 large peeled fresh tomatoes or 14 1/2 ounce can whole peeled tomatoes
  • 3/4 cup fresh basil, thinly slices and loosely packed
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • dash of white pepper
  • 8 ounces of fresh lump crabmeat,  picked clean of shells

Creamy Tomato Bisque With Lump Crabmeat

Creamy Tomato Bisque With Lump Crabmeat 

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  • 4 cubes Bao Long brand pho base (any flavor) plus 2½ quarts water OR
  • 2½ quarts broth (chicken, beef, vegetarian, whatever) simmered for 20 minutes over medium-low heat with a 1-inch piece lemongrass, 4 pieces star anise, 1/2-inch piece cinnamon bark and 2 pieces crushed garlic, then strained
  • ​choose 1 or more: 1 large boneless, skinless chicken breast, thinly sliced; 8 ounces left-over filet; 1/2 pound peeled and deveined Gulf shrimp; 1 package frozen Asian soup dumplings (any variety)
  • ​1 cup sliced shitaake mushrooms
  • 3 baby boy choy, thinly sliced
  • ​2 shallots, thinly sliced
  • ​fresh mug beans sprouts and/or shredded cabbage (any variety)
  • Thai basil
  • ​cilantro
  • ​lime juice
  • ​Sriracha and/or garlic chile paste
  • sliced jalapeno peppers
  • ​fried shallots or fried garlic 

Fake (Faux) Pho

Pho

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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 and drained
  • 3 tablespoons flour
  • 1 to 1½ qts chicken stock
  • Cayenne Pepper to taste
  • 1 teaspoon salt
  • 1 tablespoon Worcestershire sauce
  • 1/2  teaspoon fresh thyme
  • 1 qt oysters drained and chopped (reserve liquid)
  • 1/3 cup sherry
  • 1 cup half and half
  • 1 cup milk

Oyster and Artichoke Soup

Oyster and Artichoke Soup 

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Course: 
  • 1 pound Camillia red beans
  • 8 cups water
  • 1 large onion, chopped
  • 2 ribs celery, chopped
  • 1 green bell pepper, chopped
  • 1 tablespoon chopped garlic, (about 3 toes)
  • 2 bay leaves
  • 1 pound ham or turkey tasso 
  • 4 smoked ham hocks
  • Tony Chachere's seasoning to taste
  • Tabasco to taste
  • Chopped green onions, for serving
  • hot cooked rice for serving
  • French bread for serving

Easiest Ever Red Beans

Easy Red Beans

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Course: 
  • 1-1/2 lb. medium Gulf shrimp or 2 lb. if using head-on shrimp 
  • 2 cups white onion, chopped  (about 1 large onion; reserve the skin)
  • 1 cup celery, chopped  (about 2 medium stalks; reserve the trimmings) 
  • 1/4 cup plus 6 tablespoons vegetable oil 
  • 1 lb. fresh or thawed frozen okra, sliced 1/4 inch thick (about 4 cups) 
  • 1/2 cup all-purpose flour 
  • 1 cup green bell pepper, chopped  (about 1 medium pepper) 
  • 1 cup canned crushed tomatoes 
  • 1/2 lb. fresh or pasteurized lump crabmeat (about 1-1/2 cups), picked over for shells, or 4 to 6 gumbo crabs (about 1 lb. total), thawed
  • 1 tablespoon dried thyme 
  • 1 bay leaf 
  • 2 teaspoons kosher salt, more to taste 
  • 1 teaspoon freshly ground black pepper, more to taste 
  • 1 cup fresh shucked oysters (halved if large) 
  • 1/2 cup scallions (about 8), thinly sliced
  • Louisiana hot sauce, to taste 
  • 1/4 cup hot cooked white rice per serving

Poppy's Seafood Gumbo

Poppy's Seafood Gumbo 

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Course: 
  • 3 large stalks of lemongrass
  • 4 cups chicken stock
  • 12 fresh or frozen Kaffir lime leaves
  • 1 cup straw mushrooms (canned is OK fresh is better)
  • 2-4 tablespoons roasted Thai chile paste (nam prk pao)
  • 8 ounces shrimp, medium peeled and deveined
  • 1 1/2 tablspoons fish sauce
  • 4-6 chiles, stemmed and smashed with side of knife
  • 3 green onions (scallions) cut into 1-inch lengths
  • juice of 1 lime
  • 2 cups cooked rice (optional)

Note: Some of these ingredients you'll find in any asian market.

Hot and Sour Shrimp Soup

Hot and Sour Shrimp Soup 


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Course: 
  • 1 tablespoon extra virgin olive oil
  • 1 small onion, minced
  • 1 rib celery
  • 1 carrot, peeled
  • 2 cups fresh (or frozen) Southern peas e.g. black-eyeds, butter beans or zipper creams
  • 2 1/2 cups chicken stock
  • 1 small ham hock
  • kosher salt and freshly ground black pepper

 

Note: Southern peas are also known as field peas or cowpeas.

    Brennan's Southern Peas

    Brennan's Southern Peas 

    Click image to enlarge.

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