- Cooking Time:
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BackstoryThis 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
- chili powder
- sea salt
- black pepper
- 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.