Soups & Stews

  • ½ cup (120 mil) canola oil
  • ½ cup (65 g) all-purpose flour
  • 3½ pounds (1.6 kg) yellow onions, finely diced
  • ½ cup (70 g) finely diced green bell pepper
  • ⅓ cup (40 g) finely diced celery
  • 1 bay leaf
  • 4 pounds (1.8 kg) crawfish tails, with fat (see Note)
  • ½ teaspoon cracked black pepper, plus more as needed
  • ½ teaspoon cayenne pepper, plus more as needed
  • 1 tablespoon hot sauce, preferably Original Louisiana Hot Sauce, plus more as needed
  • 1 tablespoon kosher salt, plus more as needed
  • 4 cups (1 L) chicken stock or crawfish stock (recipes included in cookbook)
  • ¼ cup (13 g) finely chopped fresh flat-leaf parsley
  • ¼ cup (20 g) finely chopped green onions
  • Biscuits, homemade (recipe included in cookbook) or store-bought, for serving
  • Pickles (recipe included in cookbook), for serving

Crawfish Stew

Crawfish Stew

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Stock & Beans:

  • 8 ounces dried kidney beans, red or white
  • 3 teaspoons salt plus more to taste
  • 1 smoked pork shank
  • 1 large onion, quartered
  • 2 celery ribs, coarsely chopped
  • 1 medium carrot,  coarsely chopped
  • 4 cloves garlic, smashed
  • 1 tablespoon peppercorns
  • 2 bay leaves
  • 1 sprig rosemary
  • several parsley sprigs
  • salt to taste
  •  
  • Base:
  • 4 ounces pancetta, ¼ inch dice
  • olive oil as needed
  • 1 cup minced onion
  • ¾ cup diced carrot
  • 2 celery stalks, diced
  • salt to taste
  • 1 tablespoon minced garlic
  • 1 tablespoon tomato paste
  • 1 14½-ounce can diced tomatoes in juice
  • Parmesan rind, if desired
  • 1 tablespoon minced rosemary
  • black pepper to taste

 

To finish:

  • 3 cups, cut into pieces similar in size to the cooked beans, any mixture of your favorite vegetables: zucchini, yellow squash, green beans, broccoli, cauliflower, etc.
  • 1 cup small pasta such as ditalini or elbow macaroni
  • ½ cup chopped parsley
  • red wine vinegar to taste
  • grated Parmesan, for serving

Weekend Minestrone

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  • 1 pound smoked sausage, sliced crosswise
  • ½ cup vegetable oil
  • ½ cup flour
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 pounds peeled and deveined shrimp
  • 1 to 2 cups water
  • salt, black pepper, and cayenne pepper to taste
  • ¼ cup chopped parsley
  • ¼ cup sliced green onion tops
  • hot cooked rice for serving

Old Fashioned Shrimp Stew

Old Fashioned Shrimp Stew

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For the Soup Base 

  • 2 quarts water 
  • One 35-ounce can Italian plum tomatoes (preferably San Marzano) and their liquid 
  • 1½ cups dry white wine 
  • 2 small leeks, white parts only, trimmed, cleaned, and cut into 3-inch lengths (about 2 cups)
  • 2 medium carrots, trimmed and sliced thick 
  • 1 large onion, cut into thick slices 
  • 10 sprigs fresh thyme 
  • Zest of ½ lemon, removed in wide strips with a vegetable peeler
  • ½ teaspoon loosely packed saffron threads 
  • ¼ cup extra-virgin olive oil 
  • Salt 

To Prepare the Soup 

  • ¼ cup extra-virgin olive oil 
  • 8 cloves garlic, peeled 
  • 2 small leeks, white parts only, trimmed, cleaned, and sliced ¼ inch thick (about 2 cups)
  • 1 large onion, sliced thin 
  • 4 medium calamari (about 1¼ pounds), cleaned, tentacles left whole, bodies cut crosswise into ½ inch rings
  • 18 medium sea scallops (about ½ pound)
  • 8 ounces fresh firm-textured fish fillets, such as salmon, snapper, or swordfish, skin removed, cut into 1-inch pieces 
  • 2 cups cooked cannellini beans (optional)
  • 24 mussels, preferably cultivated, cleaned 
  • 12 large shrimp, peeled and deveined (about ½ pound)
  • ¼ cup fresh Italian parsley 
  • Salt and freshly ground black pepper 
  • Garlic bread, for serving

Savory Seafood Stew

Savory Seafood Stew

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Course: 
  • zest of 1 lemon
  • juice of 1 lemon
  • 1 tablespoon Meat Seasoning (method below)
  • 4 filets of fish, skinless, sliced 1 inch thick
  • 1 pound jumbo shrimp, peeled, deveined
  • 1 tablespoon oil
  • 2 tablespoons unsalted butter
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 stalks celery, chopped
  • 1 jalapeño, chopped
  • 8 garlic cloves, minced
  • 1½ teaspoons dry oregano
  • 1 ½ teaspoons dry thyme
  • 1 tablespoon salt
  • 1 ½ teaspoons black pepper
  • 1 tablespoon sugar
  • ¾ cup white wine
  • 28 ounces diced tomatoes
  • 1 quart seafood stock
  • 1 bay leaf
  • 8 basil leaves, chiffonade
  • 1 bunch parsley, chopped

Gulf of Mexico Seafood Stew

Gulf of Mexico Seafood Stew

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  • 6 tablespoons (¾ stick) unsalted butter
  • 2 teaspoons kosher salt, plus more to taste
  • 1 pound medium or large shrimp, shelled, shells reserved
  • ¾ cup dry white wine
  • 2 tablespoons Pernod or brandy
  • 3 sprigs fresh thyme 1 bay leaf
  • 2 celery stalks, chopped, leaves reserved for garnish
  • 2 large leeks (white and light green parts only), chopped
  • 2 garlic cloves, chopped
  • 1 fennel bulb, finely chopped, fronds reserved for garnish
  • ¼ cup Iong-grain rice
  • 2 tablespoons tomato paste
  • Pinch of cayenne pepper
  • Fresh lemon juice to taste

Rustic Shrimp Bisque

Rustic Shrimp Bisque

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  • 2½ pounds boneless chuck, trimmed of excess fat and cut into 2-inch cubes



The Marinade:

  • 1 onion, sliced
  • 2 carrots, scrubbed and sliced 4 garlic cloves, chopped
  • 1 celery rib, chopped
  • 1 cup full-bodied red wine
  • 1 tablespoon sugar
  • 1 tablespoon dried thyme leaves
  • 2 bay leaves



The Meat Braise:

  • flour for dredging
  • salt and freshly ground pepper to taste
  • 1 2-inch piece of beef suet (or 2 tablespoons butter and 1tablespoon cooking oil)
  • 1½ cups full-bodied red wine
  • 3 cups homemade or condensed canned ( undiluted) beef broth
  • 1 cup V-8 tomato cocktail (not spicy)



The Vegetables:

  • 6 medium new potatoes, peeled and
  • halved
  • 6 carrots, quartered, or 18 ready-to­-cook carrots
  • 12 small white boiling onions, peeled

 

Classic American Beef Stew

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Course: 
  • zest of 1 lemon
  • juice of 1 lemon
  • 1 tablespoon "Meat Seasoning" (formula follows)
  • 4 filets of fish, skinless, sliced 1 inch thick (mahi mahi, trout, halibut, redfish)
  • 1 pound jumbo shrimp, peeled, deveined
  • 1 tablespoon oil
  • 2 tablespoons unsalted butter
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 stalks celery, chopped
  • 1 jalapeno, chopped
  • 8 garlic cloves, minced
  • 1½ teaspoons dry oregano
  • 1½ teaspoons dry thyme
  • 1 tablespoon salt
  • 1 ½ teaspoons black pepper
  • 1 tablespoon sugar
  • ¾ cup white wine
  • 28 ounces diced tomatoes
  • 1 quart seafood stock
  • 1 bay leaf
  • 8 basil leaves, chiffonade
  • 1 bunch parsley, chopped

 

Meat Seasoning: Combine

  • 3 tablespoons salt
  • 2 tablespoons black pepper
  • 1 tablespoon white pepper
  • 1 tablespoon cayenne
  • 1 tablespoon paprika
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 1½ teaspoons ground cumin

Gulf of Mexico Seafood Stew

Gulf of Mexico Seafood Stew

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  • 4 large ears corn, husked
  • 2 celery stalks, trimmed and finely chopped
  • 1 large sweet onion, such as Vidalia, finely chopped, rinsed and patted dry
  • 1 to 2 garlic cloves, germ removed and minced
  • 1 tablespoon olive oil
  • Fine sea salt and freshly ground pepper
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 slender stalk fennel with fronds (optional)
  • 5 cups (1¼ liters) water
  • 1 tablespoon chicken or vegetable bouillon base or 1 bouillon cube
  • ¾ pound (340 grams) potatoes, peeled, quartered if large, halved if smaller
  • 4 slices bacon
  • 2 tablespoons white wine
  • ½ cup (120 ml) half-and-half (optional)
  • Minced fresh herbs, such as chives, parsley and/or basil (optional)

Fresh Off the Cobb Corn Chowder

Fresh Off The Cobb Corn Chowder

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Course: 
  • ¼ cup vegetable oil
  • 3 pounds fresh okra (sliced thin)
  • 3 medium blue crabs
  • 1½ cups chopped onions
  • ½ cup chopped green pepper
  • ½ cup chopped celery
  • 2 tablespoons tomato paste
  • 1½ quarts water
  • 1 teaspoon crushed red pepper
  • ½ teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon chopped garlic
  • ½ teaspoon whole thyme
  • 1 tablespoon salt
  • 2 bay leaves
  • 1 pound shrimp (cleaned and deveined) 

Leah Chase’s Okra Gumbo

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