Louisiana Cajun Chicken Soup Recipes

LOUISIANA CAJUN CHICKEN SOUP

Steps:

• Pour the water and chicken broth into a large soup pot and turn on med-high.
• Add seasonings first, then chicken and all veggies. Add hot sauce last, stir well, and cover.
• Allow to boil for 30 min-1hour from rolling boil point.
• Serve by itself or with crackers or rice. Enjoy!!
• NOTES:
• *You may choose to cook it longer for softer veggies.
• *You may choose to add rice or pasta or potatoes to this recipe, it will be just as good, but check your adjusted nutritional information and be sure to allow extra cooking time till done...
• Rice-1 full cup white or brown
• Potatoes-2 cans diced or 6 small potatoes, diced or 3 large potatoes, diced.
• Pasta-8-12 oz of your favorite pasta
• *For spicier soup, add more hot sauce or cayenne pepper or Tony's, but check nutritional information.

CAJUN CHICKEN STEW

Steps:

• Heat 3 tablespoons oil in a 4- to 5-quart heavy pot (preferably cast-iron) over moderately high heat until hot but not smoking. Pat chicken dry and sprinkle with salt. Brown chicken in 4 batches, turning, about 5 minutes per batch, transferring as browned to a large bowl.
• Add enough of remaining oil to pot to total 1/4 cup fat, then stir in flour with a flat metal or wooden spatula and cook over moderately low heat, scraping back and forth constantly (not stirring), until roux is the color of milk chocolate, 10 to 20 minutes. Add onion, bell pepper, and celery and cook, scraping back and forth occasionally, until onion is softened, about 8 minutes.
• Add water to roux mixture and bring to a boil, stirring occasionally until roux is incorporated. (Roux will appear curdled initially, but will come together as it reaches a boil.) Add chicken and any juices accumulated in bowl, then simmer, partially covered, until chicken is cooked through, 30 to 35 minutes. Stir in cayenne, scallion greens, and salt to taste and serve over rice.

CAJUN CHICKEN & RICE SOUP

Steps:

• Place chicken in a large stockpot; cover with water. Add the bay leaves, salt, poultry seasoning and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until chicken is tender., Remove chicken from broth; set aside to cool. Strain broth, discarding seasonings. Set aside 6 cups broth for the soup; save remaining broth for another use. Skim fat from soup broth. When cool enough to handle, remove chicken from bones; discard bones. Shred and set aside 3 cups chicken (save remaining chicken for another use). , In a large stockpot, saute onion and celery in butter until onion is crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, orange juice, cilantro, seasonings and reserved broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Stir in the rice, beans and reserved chicken; heat through.