Recipes > Soups, Gumbos and Stews

German Sausage and Cabbage Soup

Ingredients:
1 Tbsp. Butter
3 cups coleslaw blend (16 oz package)
1 medium onion chopped
1 stalk celery chopped
12 oz precooked kielbasa sausage cut in ¼” slices
3 cups frozen southern hash browns
1/4 tsp. pepper
2 cans (14 ¼ oz each) chicken broth

Method:
Melt butter. Add slow blend, onions, and celery and cook 2-3 minutes. Add remaining ingredients. Mix well. Bring to a boil. Reduce heat and simmer 5-10 minutes, stirring occasionally.

Recipe submitted by Grace Poling, Marathon Petroleum Company

See more soups online at www.stjohnig.com, including: Cajun Creole Corn Soup - courtesy of Susan Ford, Publisher, Louisiana Kitchen & Culture Magazine.

Crab and Shrimp Stew
Serves 6
A hearty seafood stew.

Ingredients
12 large live blue crabs
¼ cup vegetable oil
½ cup all-purpose flour
1¼ cups chopped onion
¼ cup chopped green bell pepper
¼ cup chopped red bell pepper
¾ cup chopped celery
2 bay leaves
1 teaspoon salt
½ teaspoon cayenne pepper
6 cups seafood stock
1 pound lump crabmeat, picked free of shells
1½ pounds large fresh shrimp, peeled and deveined
2 tablespoons finely chopped fresh parsley

Instructions
Scald crabs with hot water to stun. Remove the back
(top shell) from each crab, and clean out gills, lungs, and center of each. Crack crabs in half, and remove claws. Reserve claws for stock.
In a large heavy stockpot, combine oil and flour, and heat over medium heat. Stirring slowly, make a dark-brown roux, 15 to 20 minutes. Add onion, bell peppers, and celery. Cook, stirring frequently, until vegetables are soft, about 5 minutes. Add bay leaves, salt, cayenne, and seafood stock. Stir to combine. Bring mixture to a boil over high heat; reduce heat to medium-low, add crabs, and simmer 20 minutes. Add crabmeat and shrimp, and cook 10 minutes. Remove from heat, and add parsley. Serve hot.

Submitted on behalf of Air Products Reserve.

Cajun Creole Corn Soup

Cajun Creole Corn Soup
Courtesy of Louisiana Kitchen & Culture
Louisiana corn soup is like no other. It truly is a soup, not a cream-based soup or bisque found in many restaurants. As a child growing up near the river, river shrimp were the only shrimp that made their way onto our plates. Daddy checked his shrimp boxes in the river every day before leaving for work. These tiny shrimp found their way into many vegetable dishes, but one of our favorite replacements for the tasty shrimp was andouille.

Ingredients:
4 tablespoons oil
2 tablespoons flour
½ cup chopped onion
½ cup chopped bell pepper
¾ cup chopped celery
1 17-ounce can corn, creamed or kernel
1 pound coarsely chopped andouille
4 tablespoons tomato sauce
5 cups hot water

Method:
Heat oil in soup pot. Add flour and cook to light golden brown, stirring constantly. Add onions, bell pepper, and celery; cook 10 minutes. Add corn, andouille, tomato sauce, and hot water; simmer until andouille is tender. Serve with hot buttered French bread. Serves 6 to 8.

Susan Ford, Publisher Louisiana Kitchen & Culture magazine

As Seen Elsewhere on the Site

Wayne Jacob’s Chicken and Andouille Gumbo

Ingredients
1/2 c. flour
1/2 c. canola oil
1 1/2 large yellow onions diced
4 stalks diced celery
2 green bell peppers diced
1 bunch green onions chopped
1 clove garlic minced
1 lb. Wayne Jacob’s Smoked Sausage sliced
1 lb. Wayne Jacob’s Andouille sliced
2 lbs. Wayne Jacob’s Smoked Chicken cut into pieces
3 qt. chicken stock
3 tbsp. Worcestershire sauce
1 1/2 tbsp. kosher salt
2 tsp black pepper
1/2 tsp. cayenne
2 tsp. Gumbo file
2 Bay leaves
8 qt. pot

Instructions
In an 8 qt. pot combine flour and canola oil. Cook over medium heat, constantly stirring and scraping the bottom of the pot until the roux is the caramel colored. Add diced onions, celery, peppers, green onions and garlic and stir to combine with roux. Cook until onions are translucent. Add andouille, sausage, and chicken to roux and seasoning mixture. Stir occasionally until chicken is cooked. Add seasonings and chicken stock. Cook on low for 3 hours partially covered, stirring occasionally.

Recipe courtesy of Wayne Jacobs Smokehouse in LaPlace. http://www.wjsmokehouse.com/ Phone 985-652-9990
Submitted on behalf of ArcelorMittal.

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