FBD

Creole Chicken, Red Beans And Rice Soup

A hearty Creole one-pot soup with seared chicken, dried red beans, trinity vegetables, and long grain rice in a richly seasoned stock.

SouthernChickenAdvanced150 minBy Northstar

Ingredients

Servings
10
  • 2 tbsp olive oil
  • 1 each whole chicken (about 4 lbs), cut into 10 pieces
  • 1 0.5 cup chopped onions
  • 1 cup chopped celery
  • 1 cup diced carrots
  • 1 tbsp minced garlic
  • 2 each bay leaves
  • 1 pinch crushed red pepper
  • 1 lb dried red beans, soaked overnight and drained
  • 1 gallon chicken stock
  • 0.3 lb long grain white rice, uncooked
  • 0.5 cup chopped green onions, green part only

Instructions

  1. 1

    In a large sauce pot, heat olive oil. Season chicken with Creole seasoning. When oil is hot, sear chicken 4-5 minutes on each side.

  2. 2

    Add onions, celery, and carrots. Season with Creole seasoning. Saute vegetables 4 minutes. Add garlic, bay leaves, pinch of crushed red pepper, and drained red beans. Saute 1 minute.

  3. 3

    Add stock and bring to a boil. Reduce to a simmer, uncovered, about 2 hours until beans are tender. Reseason if necessary.

  4. 4

    Add rice and continue cooking 20 minutes until tender.

  5. 5

    Remove from heat and stir in green onions. Ladle into bowls and serve with crunchy French bread.

Tags

soupchickenemerilricecreolered-beans