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Ingredients Jump to Instructions ↓

  1. 2 1/2 oz / 70 g bread flour

  2. 1 oz / 30 g diced andouille sausage

  3. 2 1/2 oz / 70 g chopped chicken

  4. 2 1/2 oz / 70 g diced bell peppers

  5. 2 1/2 oz / 70 g diced celery

  6. 2 tbsp / 30 mL diced jalapenos

  7. 1/4 cup / 60 mL thinly sliced scallions, split lengthwise before slicing

  8. 1 tsp / 5 mL minced garlic

  9. 1 1/2 qt / 1.44 L Chicken Stock

  10. 2 1/2 oz / 70 g brown rice

  11. 1 1/4 tsp / 6 1/4 mL file powder

  12. 1 tsp / 5 mL chopped oregano

  13. 1 bay leaf

  14. 1 tsp / 5 mL thyme

  15. 1 tsp / 5 mL chopped basil

  16. 1 tsp / 5 mL ground black pepper

  17. 1/2 tsp / 2 1/2 mL onion powder

  18. 1 tsp / 5 mL kosher salt

  19. 2 1/2 oz / 70 g okra

  20. 3 1/2 oz /100 g tomato concasse

  21. 1 3/4 oz / 50 g chopped raw shrimp

Instructions Jump to Ingredients ↑

  1. Directions 1. Toast the flour in a 325°F/165°C oven until it turns dark brown.

  2. Render the sausage in a large soup pot. Add the chicken and saute until browned. Add the peppers, celery, jalapenos, scallions, and garlic and saute until aromatic. Add the stock and bring to a boil. Add the rice, file powder, oregano, bay leaf, thyme, basil, pepper, onion powder, and salt. Simmer until the rice is almost cooked, about 30 minutes. Add the okra and tomato concasse.

  3. Place the browned flour in a large bowl. Slowly whisk some of the soup liquid into the flour until smooth. Add the mixture to the pot and simmer until thickened, about 10 minutes. Add the shrimp and simmer until cooked, about 5 minutes.

  4. The soup is ready to serve now, or it may be properly cooled and stored. To serve, portion the hot soup into a heated bowl with a 6-oz /180-mL ladle.

  5. Nutrition per serving:

  6. 174 calories, 6 g fat, 16 g total carbohydrate, 13 g protein, 385 mg sodium, 47 mg cholesterol

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