• 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

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• 1/2 cup butter
• 2 bunches green onions, chopped
• 3 ribs celery, chopped
• 3 cloves garlic, pressed
• 2 14 oz. cans artichoke hearts, washed, drained and cut
• 3 tablespoons flour
• 1 1/2 to 2 quarts chicken stock
• cayenne to taste (we like 1 teaspoon)
• 1 teaspoon salt
• 1/2 teaspoon fennel seed
• 1/2 teaspoon fresh thyme
• 1 cup parsley, chopped
• 1 quart Louisiana oysters, chopped (reserve liquid)

Oyster and Artichoke Soup

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• 2 cups of Yellow Onions (chopped)
• 3/4 cup of Celery (chopped)
• 3/4 cup of Yellow Pepper (chopped)
• 3/4 cup of Red Bell Pepper (chopped)
• 1 large clove of Garlic (chopped)
• 1/4 cup of Green Onion (white bottoms – chopped)
• 1/3 cup of Green Onions (green tops – chopped)
• 1/4 cup of Parsley (finely chopped)
• 8 ounces Crushed Tomatoes
• 1 teaspoon of Smoked Paprika
• 2 teaspoons of Flashover Creole Seasoning or your favorite Creole Seasoning
• 1/2 teaspoon of fresh ground Black Pepper
• 1 Bay Leaf
• 1/2 pound of Applewood Smoked Bacon (Steak Cut, diced)
• 1 pound of Andouille Sausage (diced)
• 1 pound of Smoked Duck Breast (diced)
• 3 1/2 cups of Chicken Stock plus 1/4 cup of Chicken Stock to deglaze
• 16 ounces of HINODE Black Rice

Forbidden Jambalaya

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• 2½ lbs boneless pork (butt or spareribs) trimmed of excess fat and cut into 1” cubes
• Cooking oil
• 2 tablespoons chili powder
• 2 tablespoons cumin
• 1 teaspoon smoked paprika
• 1 cup dark beer
• 1 large yellow onion, cut in half and thinly sliced
• 1 cup seasoning ham, diced into 1/4-inch pieces
• 6-8 clove garlic, cleaned and coarsely chopped
• 2 large poblano chiles or 4 Anaheim chiles, seeded and cut into thin strips
• 1 (28-oz) or two 15-oz cans golden hominy, drained
• 1 (15-oz )can diced tomatoes in juice
• 2 teaspoons dried oregano
• 1 cup chicken or beef broth
• Salt and pepper, to taste

Suggested toppings: chopped fresh cilantro, diced fresh or pickled jalapeños, sliced radishes, sour cream, diced avocado, lime wedges, grated cheddar or jack cheese

Braised Pork and Hominy Stew

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• 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

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• 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

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• 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

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• 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

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• 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

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• 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

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