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Creole, Soups and Stews | |
| 1 Tbsp Unsalted Butter 2 Tbsp Creole Seasoning 1 Cup Onion, chopped 1/2 Cup Bell Pepper, chopped 1/4 Cup Celery, Chopped 1 Cup Andouille Sausage, thinly sliced 1/2 lb Small Red Kidney Beans (soaked overnight or for at least a few hours) 1 Cup Pickle Meat, Cubed 1 Tbsp Fresh Garlic, Minced 10 Cups Chicken Stock (You could certainly use water) 3 Fresh Bay Leaves 1/2 Cup Tomato Sauce 1 Tbsp Italian Parsley, Finely Chopped 1/4 Cup Green Onions, thinly sliced on the bias Hot Sauce to taste Worcestershire Sauce to taste | |
| Mix together the Holy Trinity (Onions, Celery, Bell Pepper). Drain the beans. Melt the butter over medium heat. Add 3/4 of the Holy Trinity, 1 Tbsp of the Creole Seasoning, turn the heat to medium high. Cook this for about 7-10 minutes, stirring occasionally until the vegetables start to get some color. Add the beans and cook stirring occasionally for about 5 minutes, or until the liquid from the vegetables is absorbed. Add the Chicken Stock or Water, Pickle Meat, Andouille, Garlic, Bay Leaves, the remaining Trinity and Creole Seasoning. Bring this to a boil, then reduce the heat to a simmer. Let this simmer for 2- 2 1/2 Hours. After the beans have cooked for two hours, add the Tomato Sauce, Parsley, Hot Sauce, Worcestershire, and 1/2 of the Green Onions. Cook the beans for another half hour. Puree 1/3 of the soup, being sure to avoid any pieces of Andouille, and bay leaves. As is the case with most soups, if you make this a day ahead, the flavors will be immensely better. Add additional stock or water if necessary, it should not be too thick. | |
Unrated | |
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