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Creole Chicken, Red Beans And Rice Soup
2
1
Tablespoon Olive oil
Whole chicken; (about 4 pounds) cut into 10 pieces
Creole seasoning
1
1
1
1
2
1
1
1
1
1
2
−1/2 Cup Chopped onions
Cup Chopped celery
Cup Diced carrots
Tablespoon Minced garlic
Bay leaves
Pinches crushed red pepper
Pound Dried red beans; rinsed, picked over, soaked overnight and drained
Gallon Chicken stock
/4 Pound Long grain white rice; uncooked
/2 Cup Chopped green onions; (green part only)
9 1/2 Fat; 0 Other Carbohydrates
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. Saut the vegetables for 4 minutes. Add the garlic, bay leaves,
pinch of crushed red pepper and red beans and saut 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
Creole Chicken, Red Beans And Rice Soup
182
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