Soups, Stews & Sauces
- 1 large yellow onion
- 1/2 cup yellow bell pepper, chopped
- 1/2 cup green bell pepper chopped
- 3 Tbsp. olive oil
- 3 large garlic cloves, minced
- 4 cups chicken broth
- 3 – 15 oz. cans black beans, rinsed and drained
- 2 1/2 cup cooked ground turkey
- 1 – 15 oz. can solid pack pumpkin
- 1 – 15 oz. can petite diced tomatoes
- 2 tsp. parsley flakes
- 2 1/2 tsp. chili powder
- 1 1/2 tsp. dried oregano
- 1 1/2 tsp. ground cumin
- 3/4 tsp. salt
- Diced fresh cilantro (optional)
- Sour cream (optional)
In a large Dutch oven, saute the onion and pepper in the olive oil until tender.
Add the garlic, and cook a minute more.
Add the remaining ingredients, stirring to mix.
Bring to a simmer, cover and cook for at least an hour, or longer for flavors to meld, stirring occasionally to prevent burning.
Ladle into bowls and top with diced cilantro and sour cream if desired.
- 1/2 cup canola oil
- 1/2 cup flour
- 1 large yellow onion, coarsely chopped
- 1 medium red bell pepper seeded and diced
- 1 medium green bell pepper seeded and diced
- 2 celery stocks, diced
- 4 garlic cloves, minced
- 1 – 15 oz. can petite diced tomatoes, with juice
- 3 Tbsp. tomato paste
- 6 cups chicken broth
- 2 bay leaves
- 3 Tbsp. Creole seasoning
- 2 Tbsp. Hot pepper sauce (optional)
- salt and pepper to taste
- 1 lb. Andouille sausage, cooked and cut into 1 inch slices
- 2 pounds. large shrimp, peeled and deveined, about 25
- 2 Tbsp chopped fresh parsley of garnish
Start by making a roux with the oil and flour. Heat the oil in a heavy skillet over very low heat. Gradually add the flour to the skillet, stirring constantly until the flour is fully incorporated. Continue to cook, until it reaches a dark brown color, stirring constantly so it does not burn.
Transfer the roux to a heavy pot. Place the pot over medium heat. Add the onion, peppers, celery and cook until the vegetables are softened, stirring constantly and scraping up any bits that stick to the bottom of the pot. Add the garlic and cook for a minute longer.
Add the tomatoes, tomato paste, chicken broth, bay leaves, creole seasoning, hot sauce, sausage, and salt & pepper to taste.
Bring to a boil, reduce heat, and let simmer for 25 minutes, or until slightly thickened.
Add the shrimp and cook for 10 minutes, or until well heated through.
Discard the bay leaves.
Adjust seasonings to taste.
Ladle into bowls alone, or may be served over hot rice. Garnish with fresh parsley.
- 4 Tbsp. butter
- 1 small onion, chopped
- 1 carrot, sliced
- 1 stalk celery, diced
- Salt and pepper
- 3/4 pound chestnuts
- 3 cups stock
- 2 or 3 acorn squashes, boiled and skinned
- 1/4 cup cream
- Little chopped parsley
Melt butter in a pan. Add the onion, carrot and celery cut in slices and season with salt and pepper. Cook for 3 minutes.
Cover the chestnuts with cold water in another pan, bring to a boil, and boil for 3 minutes.
Remove from the heat and take off both the outer and inner shells of the chestnuts.
Add them to the vegetables and cover well with light stock.
Simmer gently until quite soft, and if the stock reduces, replace it with more stock.
Rub through a fine strainer with the boiled acorn squash.
Return to the pan with the cream and the chopped parsley.
Do not allow the soup to get too hot before serving. Serve with toasted French bread.
- 2 cups tangerine pulp and juice
- 1 lemon, pulp and juice
- 1 Tbsp. grated tangerine rind
- 1 ½ cups sugar
Remove the seeds carefully from the tangerine and lemon pulp.
Combine the ingredients and boil quickly about ten minutes or until syrupy and clear.
This makes a colorful sauce for ice cream or over waffles.