CAJUN JUMBLE-LAYA STOUP (RACHAEL RAY)
Rachael's take on a less carb Jambalaya. She says this is a Jumble that's a lot like Jambalaya. Enjoy! Note from Rachael: Okra not your thing? Substitute frozen defrosted French-cut green beans.
Provided by HallieandColtonsMoma
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat a large, deep skillet over high heat with the vegetable oil.
- Add the andouille sausage and brown for 2 to 3 minutes. Move the andouille sausage to one side of the pan and add the chicken tenders. Season the meat with salt and pepper. Continue to cook for another 3 minutes, and until the chicken starts to brown.
- Stir to combine the chicken with the andouille sausage, then add the onion, garlic, celery, green and red bell peppers, and thyme sprigs. Cook, stirring frequently, for 5 minutes.
- Add the chicken stock, tomato sauce, and hot sauce and bring up to a boil.
- Add the shrimp and okra, cover the pot, and simmer for 5 minutes or until the shrimp are firm and pink. Uncover the stoup and stir.
- Turn the heat off, stir in the parsley and scallions, and serve.
Nutrition Facts : Calories 932.3, Fat 44.5, SaturatedFat 13.3, Cholesterol 372.5, Sodium 2426.1, Carbohydrate 25.8, Fiber 4.2, Sugar 11, Protein 103.2
FISHERMAN'S STOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- For the seafood base: Place the red onion, chile pepper, lemon zest, garlic, parsley, thyme, and bay leaves in a food processor and process ingredients into paste.
- For the soup base: In a Dutch oven, heat the extra-virgin olive oil and anchovies over medium-high heat, when the anchovies melt into the oil add the seafood base and stir 3 to 4 minutes then add the celery, potatoes, and red pepper and cover the pot 4 to 5 minutes to sweat them out, stirring occasionally. Deglaze the pot with beer. Add tomatoes and chicken stock and bring to a boil, simmer for 20 minutes or until it has reduced by a third, then turn off the heat, cool and store for a make-ahead meal.
- To reheat: Reheat over medium-high heat. Crust up and warm bread in a hot oven. When the stoup comes to a boil, fold or nestle the cod and scallops into the liquid, and return to a bubble, cook for 5 to 6 minutes, until the fish is opaque and cooked through, then turn off the heat. Serve immediately with lots of bread for mopping.
Nutrition Facts : Calories 359, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 62 milligrams, Sodium 753 milligrams, Carbohydrate 29 grams, Fiber 3.5 grams, Protein 32 grams, Sugar 8 grams
STUFFED CABBAGE STOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 37m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat a sauce pot over medium-high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons. Add the rice and toss to coat in oil. Add 2 cups of chicken stock, bring up to a simmer, cover and cook for 16 to 18 minutes or until the rice is tender.
- Heat a deep pot over medium high heat. Add the remaining extra-virgin olive oil, once hot add meat and begin to brown, 2 to 3 minutes. Season the meat with allspice, coriander, smoked paprika, salt and pepper. Add bay leaf, onions, garlic and carrots. Cook veggies 2 to 3 minutes to begin to soften them, then add cabbage and wilt it down a bit. Add tomatoes, tomato sauce, and remaining stock and cover the pot. Raise the heat to high and bring the soup to a simmer. Simmer for about 10 minutes. Once the rice is cooked, add to the soup and continue to simmer for 2 to 3 minutes. Stir in parsley and dill, adjust salt and pepper to your taste, and serve.
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