Creole Chicken Red Bean and Rice Soup

Delicious spicy soup prepared from sautéed vegetables, whole chicken pieces, red beans, chicken stock, garlic, crushed red pepper, and long grain wild rice.

Ingredients -

2 tablespoons Olive Oil
1 Whole Chicken, (about 4 pounds) cut into 10 pieces
Creole Seasoning
1-1/2 cups chopped Onions
1 cup chopped Celery
1 cup diced Carrots
1 tablespoon minced Garlic
2 Bay Leaves
pinch Crushed Red Pepper
1 pound Dried Red Beans, rinsed, picked over, soaked overnight and drained
1 gallon Chicken Stock
4 ounces uncooked Long Grain White Rice
1/2 cup chopped Green Onions (green part only)

Preparation:

1. Add olive oil to stockpot. Heat oil over medium heat.

2. Season the chicken pieces with Creole seasoning.

3. When olive oil is hot, add the chicken, sear for 4 to 5 minutes on each side.

4. Add the chopped onion, celery, and carrots and continue cooking for 4 minutes.

5. Add the minced garlic, bay leaves, pinch of crushed red pepper, and red beans and continue cooking for 2 minutes.

6. Add the chicken stock and bring to a boil.

7. Reduce the heat to low and simmer, uncovered, for about 2 hours or until the beans are tender.

8. Add the long grain white rice and continue cooking for 20 minutes.

9. Remove from the heat and stir in the green onions.

Cooking Tip

Dried Red Beans

Most dried beans are high in starch, fiber and protein. The red bean or kidney bean as it is also known is no exception. Store dried beans in a cool, dry location for an indefinite period.

Cooking Tip

Creole Seasoning

Creole seasoning can be found in most supermarkets under a number of brands. A common mix might include some of the following spices: paprika, garlic powder, black pepper, onion powder, cayenne powder, dried oregano, and dried thyme.

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