I’m in love with soup. This love affair may have happened when I was four and going to school in Belgium. Each day we would have soup for snack. A lovely lovely brothy vegetable soup. At least this is what my four year old memory tells me.
When I plan my menus I often plan about one soup a week. I like to be adventurous and try new soups but I have a few that I return to frequently. This is one of those soups. Husband is a very big fan of this soup so of course I love to make it for him. Most people think this will be a spicy soup but it’s not. It is flavorful, but the Creole seasoning I use is not spicy.
I use Emeril’s Essence as my Creole seasoning. One day I realized it didn’t make sense for me to buy Ceole seasoning, Italian seasoning or Herbs de Provence. I have all the ingredients to make these seasonings in my spice cabinet and half the time I can’t use them before they lose their flavor. It’s not a huge money saver to make my own seasoning blends, but I like knowing that I’m not throwing away money on spices!
The recipe below is my altered recipe. If you would like to try the original follow the link below. I’ve made too many adjustments to list them all separately. Buying an already cooked chicken helps make this recipe come together quickly.
2 tablespoons olive oil
1 rotisserie chicken, shredded
Creole seasoning – lots! I never measure, add to taste
1 1/2 cups onions, chopped 1 cup celery, chopped
1 cup carrots, shredded
1 tablespoon garlic, minced
2 bay leaves
Pinch crushed red pepper
3-15 oz cans red beans, rinsed
2 cups shrimp stock
2 cups beef stock
12 cups chicken stock
1/4 pound long grain white rice, uncooked
1/2 cup chopped green onions (green part only)
In a large stock pot heat olive oil. Add the onions, celery, and carrots. 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 chicken and Creole seasoning. Add the stock and bring the liquid to a boil. Reduce the heat to a simmer, uncovered, for about 30 minutes. 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
Emeril’s Essence
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
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