NEW ORLEANS BEAN SOUP
Red beans, celery, ham and some herbs form the basis for this hearty soup from the South. Served with a crusty French bread, it's a meal in itself! Originally from a recipe card promotion received in the mail years ago.
Provided by Leslie in Texas
Categories Ham
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot, melt butter.
- Add onion; sauté until soft.
- Add celery, carrot and garlic; sauté for a few minutes until soft but not browned.
- Add kidney beans and their liquid, ham and vegetable broth. Simmer for about 15 minutes.
- Add Worcestershire, parsley, thyme, bay leaves and lemon juice.
- Bring back to a boil and simmer for 30 minutes.
- Serve, passing the hot sauce!
Nutrition Facts : Calories 447.5, Fat 9.2, SaturatedFat 3.5, Cholesterol 29.6, Sodium 1367.4, Carbohydrate 66, Fiber 16.6, Sugar 6.7, Protein 27.6
EASY FAST NEW ORLEANS SHRIMP CORN SOUP
Wonderful Shrimp and Corn Soup recipe as good as the restaurant's complicated ones. Quick easy and DELICIOUS!
Provided by Cheley
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute onions and sausage in soup pot. Mix in other ingredients.
- Simmer as long as you like.
- Ta-Da! This is really wonderful! And you can make it in a jiffy. If you'd like it thicker use a little water with corn starch.
Nutrition Facts : Calories 480.2, Fat 23.4, SaturatedFat 7.4, Cholesterol 141.6, Sodium 2012.8, Carbohydrate 48.1, Fiber 4.5, Sugar 12.9, Protein 25
NEW ORLEANS CORN & SHRIMP SOUP
Frank Davis is a resident cook in New Orleans as well as hosting his own cooking show. This is his recipe that I have adapted to my preferences. It is wonderful as an appetizer or a superb main course on a cold rainy day.
Provided by Luby Luby Luby
Categories Corn
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Rinse shrimp in cool water then peel and save shells.
- In large pot place shrimp shells, 2 quarts of water and quartered onion and bring to a boil, gently boiling shells.
- Continue boiling until you end up with about 2 cups of stock (at least 45 minutes).
- Strain the stock into a bowl, discard shells and onion and set aside.
- In large heavy dutch oven melt butter over medium heat and saute the onions, green onion, celery, bell pepper and garlic until vegetables are soft being careful not to burn.
- Reduce the fire to low and add the shrimp cooking until pink, about 3 minutes (no more-do not overcook).
- Remove the mixture from the dutch oven and separate into 2 equal portions.
- Set one portion aside and run the other portion through the food processor until it is finely shredded (not pasty).
- Pour reserved shrimp stock in the dutch oven and add the shredded shrimp/vegetable mixture, whipping cream and whole milk.
- Mix well, turn heat to medium high bring to a gentle boil and stir uncovered for about 3 minutes.
- Add the creamed corn and crumbled bacon (or tasso), mixing well and cook for another 4 minutes.
- As it is simmering add the basil, salt, white pepper, black pepper, cayenne and tabasco.
- Next add the reserved whole shrimp (the unshredded portion), mixing well.
- Cover the dutch oven and cook on low heat for about 20 minutes.
- Place in serving bowls and garnish with cilantro.
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