Creole Chicken, Red Beans And Rice Soup
Instructions:
- 2 Tablespoon Olive oil
- 1 Whole chicken; (about 4 pounds) cut into 10 pieces
- Creole seasoning
- 1−1/2 Cup Chopped onions
- 1 Cup Chopped celery
- 1 Cup Diced carrots
- 1 Tablespoon Minced garlic
- 2 Bay leaves
- 1 Pinches crushed red pepper
- 1 Pound Dried red beans; rinsed, picked over, soaked overnight and 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. 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