Bewitchin' in the Kitchen

Boudreaux's Zydeco Stomp Gumbo Ya-Ya

Boudreaux's Zydeco Stomp Gumbo Ya-Ya

1 cup plus 1 tablespoon olive oil

1 cup skinless, boneless chicken breast halves - chopped

1/2 pound kielbasa, sliced

1 cup all-purpose flour

2 tablespoons minced garlic

3 quarts chicken broth

1 can or bottle beer

6 stalks celery, diced

4 roma tomatoes, diced

1 sweet valdalia onion, sliced

1 small bag frozen okra (without breading)

1 (10 ounce) can Rotel -diced tomatoes with green chile peppers, with liquid

1 bunch fresh parsley, chopped

1/4 cup Cajun seasoning

2 Tablespoons file'

1 pound shrimp, peeled, cleaned and deveined

Tabasco sauce, to taste

 

Directions:

Heat oil in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear.

Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside.

In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute.

Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, okra, parsley, File' and Cajun seasoning.

Reduce heat, cover, and simmer about 40 minutes, stirring often.

Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.

Serve gumbo over prepared white rice.

French Onion Soup

French Onion Soup

Ingredients

• 6 large onions, peeled and thinly sliced
• Olive oil
• 1/4 teaspoon of sugar
• 2 cloves garlic, minced
• 8 cups of beef stock
• 1/2 cup of dry white wine
• 1 bay leaf
• 1/4 teaspoon of dry thyme
• Salt and pepper
• 8 slices of toasted French bread
• 1 1/2 cups of grated Swiss Gruyere with a little grated Parmesan cheese

In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30-40 minutes (or longer). Add the sugar about 10 minutes into the process to help with the carmelization.

Add garlic and sauté for 1 minute. Add the stock, wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.

To serve use individual oven-proof soup bowls and ladle the soup into the bowls. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately.

Serves 4-6.

Homemade Chicken Soup

Ingredients:

1 (3 pound) whole chicken 4 carrots, halved 4 stalks celery, halved 1 large onion, halved

water to cover salt and pepper, to taste chicken bouillon (optional)

Directions:

1.

Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).

2.

Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve. This recipe makes 10 servings at approximately 150 calories per serving. That would be 3 Weight Watcher points, and practically no carbs. Excellent recipe to make and freeze in single serving containers for lunch packs or a great snack.

Taco Soup for the Slow Cooker

Taco Soup for the Slow Cooker

1 can of kindey beans

2 cans of pinto beans

2 cans of corn

1 large can of diced tomatoes

1 can Rotel-tomatoes and chiles

1 packet taco seasoning or 3 tbsp chili powder 

1 lb. ground beef, browned and drained

Shredded Cheddar cheese, chopped scallions and sour cream for garnish

Add ingredients to crockpot and stir. Cover and cook on low for 8-10 hours or on high for 4-5. The longer it cooks the better! Top with shredded cheese and sour cream. Serve with corn chips or tortilla chips.

New Year's Lentil Soup with Tarragon and Thyme

Set lentils (and sundried tomatoes, if using) loose at bottom of 16 oz. Mason jar. Place all other ingredients in small, sealed parchment paper or plastic wrap pouch and set on top of lentils. 

1 1/2 cups lentils, sorted (French, red, green, or layer two or three) 

4 sundried tomatoes, chopped (optional; must be dry, not be packed in water or oil) 

3 Tablespoons dried veggies  (I found these at Fresh Market)

2 tsp. dried tarragon 

1 tsp. dried thyme 

2 bay leaves 

2 tsp. kosher salt 

1 tsp. paprika

1/4 tsp. dried garlic 

1/2 tsp. dried onion

Instructions for label: 

Remove spice pack from jar and set aside. Pour lentils into a fine mesh strainer and rinse well. Set rinsed lentils, contents of spice pack, and 6 cups of water into a stock pot. You may add any chopped vegetables on hand at this point, although the soup will be wonderful without anything extra. Bring to a boil, then reduce heat and simmer partially covered for 30 minutes, or until lentils are softened. Remove bay leaves. Add salt and pepper to taste. This soup freezes well. Serves 4.

Download Recipe cards for Christmas Gifts

Butternut Squash Soup

Butternut Squash Soup

1 large butternut squash, halved, peeled, seeded, and cut into chunks

1 cup diced onion

1 diced leek, white part only

1 clove minced garlic

2 carrots, peeled and diced (optional)

3 cans chicken broth

1/2 teaspoon salt

2 tablespoons butter

1/2 cup cream

Optional:  2 Granny Smith apples, peeled and diced

Garnishes:  Cooked, crisp bacon,
  Grilled or sautéed shrimp,
  Sautéed mushrooms,
  Sour Cream,
  Croutons,
  Spiced Candied Walnuts,
  Toasted Pumpkin seeds

Sauté onions. garlic and leeks until tender.

In a large saucepan, combine squash, carrots, broth and salt (and apple if you want a sweeter soup). Simmer, uncovered, until squash is very tender, about 40 minutes. Add onion, leek, butter combination. Puree soup in a blender or food processor. Whisk cream into soup. Serve warm with a variety of toppings: sour cream, crumbled bacon, grilled shrimp, or mushrooms.

Pumpkin can be substituted for the butternut squash, but I don’t like it as well. Apple juice can be substituted for the Granny Smiths.

Play around with spices… cumin, cinnamon, cayenne… each gives the soup an extra kick!

Basil Bisque

Basil Bisque

4 Tablespoons butter

2 cups celery, chopped

2 teaspoons garlic, minced

28 oz tomatoes (whole tomatoes, seeded, puree, and if you're experiencing a bumper crop of tomatoes like my family is, by all means please use the freshest from your garden!)

2 cups carrots, grated or diced

2 cups onions, diced

1/4 cup flour

1 1/2 cups tomato juice

3 cups chicken broth

4 Tablespoons fresh basil, torn and stems removed

1 2/3 cup heavy cream

Sauté vegetables and add flour to make roux. Add stock and juice. Add the remaining ingredients,except cream. Simmer until vegetables are tender and puree. Add cream, heat over low heat. Add more basil for garnish. And for a heartier meal, add prepared cheese tortellini. De-Lish!