• 2 packs of boneless, skinless chicken tenders
• 6 cups of water
• ½ teaspoons fajita seasoning
• 1 medium green bell pepper, chopped
• 1 medium red bell pepper, chopped
• 1 large red onion, chopped
• 3 - 4 large cloves of minced garlic
• Juice of 1 lime
• 3 32-ounce boxes of Swanson’s Chicken Broth
• 4 chicken bouillon cubes
• 1 15-ounce can sweet whole kernel corn
• 1 15- ounce can light kidney beans
• 1 15- ounce can pinto beans
• 1 15- ounce can black beans, rinsed and drained
• 1 10- ounce can of Rotel “Mexican Festival” with lime juice and cilantro
• 1 15- ounce can Hunts diced tomatoes with basil, garlic & oregano
• 1 ¼ teaspoons Mexene chili powder
• 1 ¼ teaspoons cumin
• 1 teaspoon dried basil
• 3 teaspoons mexican oregano
• 3 tablespoons dried parsley flakes
• Cayenne pepper & salt, to taste
• ¼ cup uncooked long grain rice

Tortilla Chicken Soup

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• 1 pound Black Drum fillets
• 1/3 pound, 10/12 count White Shrimp – head on, or 4 whole shrimp
• 1/2 pound Jumbo Lump Blue Crab, picked over for shells and cartilage
• 1 1/2 teaspoons Creole Seasoning
• Salt and White Pepper, to taste
• 1 teaspoon Vegetable oil
• 3 ounces butter
• 1 Shallot, peeled and brunoise
• 4 ears Sweet Corn (you may use three ears and supplement with baby corn if available)
• 2 ounces Jack Daniels
• 2 ounces Cream
• 1 teaspoon fresh Thyme, picked from stem
• Salt and White Pepper to taste
• 2 large ripe Creole or Heirloom Tomatoes, sliced thinly (you may choose to peel the tomatoes ahead of time)
• Salt and freshly ground black pepper to taste
• 1 ounce Basil leaves, chiffonade
• 1 Lemon
• 1 ounce Basil Oil
• 1/4 ounce Chili Oil
• 1/4 ounce Herbs or Micro Sprouts, as garnish

Louisiana Seafood Mixed Grill

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