• Cooking Time:
  • Servings:
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This is a very forgiving, very flexible soup. Sometimes I add rice (about 1 cup cooked) to make it heartier, or andouille (4 ounces or so) for a zingier flavor. It is best to make a day or two before you plan on serving it, as a night in the fridge does wonders to marry and intensify the flavors.

Yields about two quarts.

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  • 2 tablespoons unsalted butter
  • 1/3 cup vegetable oil
  • 1/4 cup unbleached all-purpose flour
  • 1 cup diced yellow onion
  • 1/2 cup diced celery
  • 1/2 cup diced red bell pepper
  • garlic, minced
  • seven ounces tomato concasse, with juice
  • chicken stock to cover
  • 1/2 cup cooked, sliced okra
  • about 10 ounces cooked, shredded chicken meat
  • 8 ounces shrimp, halved
  • oregano
  • thyme
  • chili powder
  • cayenne
  • sea salt
  • black pepper


  • Procedure:
  • 1. In your soup pot over medium-high heat, melt oil and butter together. Whisk in flour to make a roux. Stir constantly until mixture looks like wet sand and smells like popcorn.
  • 2. Stir in onion, celery, garlic, and bell pepper to coat in roux.
  • 3. Sprinkle in herbs and spices and stir to mix.
  • 4. Cover with chicken stock, add tomatoes, chicken, and shrimp.
  • 5. Bring to a boil, reduce to a simmer, and cook about 10 minutes, until the vegetables are cooked but not limp. The roux will also cook and thicken the soup a bit.
  • 6. Stir in okra.
  • 7. Rest in refrigerator overnight, warm, taste and adjust seasonings if necessary.
  • Download the .pdf.
  • See recipes, stories, reviews and more at food. according to me.

Categories: Main Dish  Poultry  Shellfish  Soup  Stove 
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