| |
Creole Chicken, Red
Beans & Rice Soup
2 tablespoons
olive oil
1 whole chicken, (about 4 pounds) cut into 10 pieces
Creole seasoning
1 1/2 cups chopped onions
1 cup chopped celery
1 cup diced carrots
1 tablespoon minced garlic
2 bay leaves
Pinch crushed red pepper
1 pound dried red beans, rinsed/picked over/soaked
overnight/drained
1 gallon chicken stock
1/4 pound long grain white rice, uncooked
1/2 cup chopped green onions (green part only)
In a large sauce pot, heat the olive oil. Season the
chicken with Creole seasoning. When the oil is hot, add the
chicken, sear for 4 to 5 minutes on each side. Add the
onions, celery, and carrots. Season with Creole seasoning.
Sauté the vegetables for 4 minutes. Add the garlic, bay
leaves, pinch of crushed red pepper and red beans and sauté
for 1 minute. Add the stock and bring the liquid to a boil.
Reduce the heat to a simmer, uncovered, for about 2 hours or
until the beans are tender. Reseason if necessary. Add the
rice and continue to cook for 20 minutes or until the rice
is tender. Remove from the heat and stir in the green
onions. Ladle into soup bowls and serve with crunchy French
Bread. Yield: 8 to 10 servings
Recipe courtesy
of Emeril Lagasse, 1999
|
|
