Zydeco Soup Recipes

ZYDECO STOMP CAJUN SHRIMP ALFREDO

Hold onto your hat and be prepared to take yourself on a culinary escape into the bayou with this Cajun Alfredo!

Provided by thedailygourmet

Categories Main Dish Recipes Pasta Shrimp

Time 30m

Yield 6

Number Of Ingredients 15

Zydeco Stomp Cajun Shrimp Alfredo image

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
Meanwhile, season shrimp with Cajun seasoning, salt, and pepper.
Melt butter in a large skillet over medium heat. Add shrimp and cook until pink and opaque, about 4 minutes. Transfer shrimp to a plate and set aside.
Melt butter for Alfredo sauce in the same skillet. Cook garlic, stirring constantly, until fragrant, about 30 seconds. Add cream cheese cubes and Cajun seasoning. Whisk sauce to smooth out any large lumps. Slowly pour in milk, about 1/4 cup at a time, while continuing to whisk.
Add Parmesan cheese, roasted pepper blend, and black pepper. Stir well to combine. Continue to cook and stir until sauce reaches desired thickness, 2 to 3 minutes. Remove from heat.
Drain pasta and add to the skillet. Toss to coat evenly and top with shrimp. Serve garnished with parsley.

Nutrition Facts : Calories 709.8 calories, Carbohydrate 48.6 g, Cholesterol 245.6 mg, Fat 40.9 g, Fiber 2.2 g, Protein 40.4 g, SaturatedFat 20.2 g, Sodium 1113.7 mg, Sugar 5.7 g

Ingredients

½ (16 ounce) package dry fettuccine pasta
1 ½ pounds uncooked medium shrimp, peeled and deveined
2 tablespoons salt-free Cajun seasoning
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons butter
2 tablespoons salted butter
1 tablespoon freshly minced garlic
1 (8 ounce) package cream cheese, cubed
½ teaspoon salt-free Cajun seasoning
2 cups 1% milk
2 cups freshly grated Parmesan cheese
½ (1 pound) package frozen fire-roasted pepper and onion blend
¼ teaspoon freshly ground black pepper
2 teaspoons chopped fresh parsley

BOUDREAUX'S ZYDECO STOMP GUMBO

Dis is da toe curlin Texicajun hybrid of a classic dish. This will put a smile on everyone's face that's eatin it. Throw on some Zydeco music and serve on a bed of rice with corn bread and a cold beer. Whew doggie...be thankful to be alive and toast all us Texicajuns!!!

Provided by Lupe Boudreaux

Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes

Time 2h

Yield 10

Number Of Ingredients 16

Boudreaux's Zydeco Stomp Gumbo image

Steps:

Heat oil in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear. Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside.
In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute.
Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often.
Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.

Nutrition Facts : Calories 436.6 calories, Carbohydrate 18.5 g, Cholesterol 104.6 mg, Fat 29.3 g, Fiber 2 g, Protein 21.7 g, SaturatedFat 4.6 g, Sodium 2051.9 mg, Sugar 2.9 g

Ingredients

1 tablespoon olive oil
1 cup skinless, boneless chicken breast halves - chopped
½ pound pork sausage links, thinly sliced
1 cup olive oil
1 cup all-purpose flour
2 tablespoons minced garlic
3 quarts chicken broth
1 (12 fluid ounce) can or bottle beer
6 stalks celery, diced
4 roma (plum) tomatoes, diced
1 sweet onion, sliced
1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
2 tablespoons chopped fresh red chile peppers
1 bunch fresh parsley, chopped
¼ cup Cajun seasoning
1 pound shrimp, peeled and deveined

ZYDECO SOUP

This is a delicious soup that I originally found on the Better Homes and Gardens website, but I've seen it reprinted on a variety of other cooking and recipe sites. I tried to research the background so I could accurately list its origin when posting this recipe. But there doesn't seem to be any sort of consensus whether this soup is more accurately classified as a Cajun or Creole recipe. It seems to be one of those age-old questions that has no definite answer one way or the other, though most sites seem to agree that its roots are firmly planted in Louisiana. So, I'll leave it up to each individual to decide if this is Cajun or Creole.

Provided by Northwestgal

Categories Ham

Time 1h

Yield 4 serving(s)

Number Of Ingredients 22

Zydeco Soup image

Steps:

Heat oil in a 4-quart Dutch oven. Add celery, onion, sweet pepper and garlic. Cook for 5 minutes over medium heat. Stir in ham (or chicken), paprika, sugar, dry mustard, cumin, basil, oregano, thyme, cloves, black pepper and cayenne pepper. Cook for 5 more minutes, stirring frequently.
Stir in black-eyed peas, hominy, undrained tomatoes, chicken broth, parsley and molasses. Bring to boil, then reduce heat and cover Dutch over and let soup simmer for 30 minutes.

Ingredients

2 stalks celery, chopped, about 1 cup
1 onion, chopped, about 1 cup
1 medium green sweet pepper, chopped, about 3/4 cup
2 garlic cloves, minced
2 tablespoons olive oil
6 ounces cooked ham, diced, about 1 1/4 cups (I used cooked chicken instead)
1 teaspoon paprika
1/2 teaspoon sugar
1/2 teaspoon dry mustard
1/2 teaspoon ground cumin
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried thyme, crushed
1/2 teaspoon ground cloves
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 (15 1/2 ounce) can black-eyed peas, rinsed and drained
1 (14 1/2 ounce) can yellow hominy (I used white hominy and it was good)
1 (14 1/2 ounce) can diced tomatoes (do NOT drain)
1 (14 ounce) can low sodium chicken broth
1 tablespoon fresh parsley, coarsely chopped
1 tablespoon molasses

ZYDECO GREEN BEANS

Haricots verts are very slender French green beans. You can substitute other young, tender, very thin green beans. Dill heads are the matured tops of dill that contain the seeds. Use jalapeño chilies for a milder version or serrano for a spicier version. Use caution when handling fresh chilies, being careful not to touch face or eyes and washing carefully afterward.

Provided by byZula

Categories Beans

Time 20m

Yield 6 pints

Number Of Ingredients 8

Zydeco Green Beans image

Steps:

Into each of six sterile pint mason jars, put 1 sliced garlic clove and 1 teaspoon mustard seeds.
Pack beans vertically into jar, adding 1 to 2 chilies, and, if you like, dill.
In a nonreactive saucepan, bring vinegar, water and salt to a boil.
Pour hot liquid over beans, covering them completely.
Close jars and refrigerate at least one month before eating.
Keep refrigerated.

Nutrition Facts : Calories 103.1, Fat 1.3, SaturatedFat 0.2, Sodium 2347.3, Carbohydrate 21.6, Fiber 7.1, Sugar 9.9, Protein 5.8

Ingredients

6 garlic cloves, sliced
6 teaspoons yellow mustard seeds
3 lbs French haricots vert, trimmed to 4-inch
6 small chilies (fresh or dried, up to 12)
6 heads fresh dill or 6 sprigs baby dill
3 1/2 cups white wine vinegar
3 1/2 cups water
2 tablespoons pickling salt

ZYDECO SALAD

Recipe courtesy of B&C Seafood, Vacherie, LA adapted from Alton Brown's cookbook "Feasting on Asphalt". Take this to your next covered-dish dinner or picnic. Finding the Italian olive salad-the chopped olive spread that's an essential component of a muffaletta sandwich-is the trick. If you can't find it at the megamart do a search on 'Zaar, there are many authentic recipes. If you have Minor's Kalamata Olive Base, be SURE to use it in the olive spread. Three Bean Salad: B&C Seafood uses "READ" brand of three-bean salad. If you can't find it at your grocery store try www.senecafoods.com. The olive salad and canned beans marry into the lettuce and tomatoes. Zydeco comes from "les haricorts cont pas sales", which means "The beans aren't salty", an expression for hard times when there wasn't enough salt meat to season the beans. So this salad, with it's three different beans, is actually zydeco and the musical genre is named after it. Food is facinating stuff. Edited 5-18-09 I just made another batch of this, found a huge jar of the bean salad at Costco. This is so good, I could live on this salad. You really need to try this one. I made my olive salad from scratch this time with both kalamata and green olives, and will continue to go this route.

Provided by TxGriffLover

Categories < 15 Mins

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 4

Zydeco Salad image

Steps:

Place the lettuce on a platter or serving dish. Top with tomatoes, then the
olive salad, then the three-bean salad. Serve immediately.

Nutrition Facts : Calories 14.1, Fat 0.1, Sodium 6.8, Carbohydrate 3, Fiber 1.1, Sugar 2, Protein 0.8

Ingredients

4 cups shredded iceberg lettuce
2 medium tomatoes
1 (15 ounce) can 3 bean mix, drained
8 ounces italian olive salad

ZYDECO STOMP GUMBO

I found this recipe on allrecipes.com, but changed it up a good bit based on other people's reviews. I have never made gumbo or a roux before and this turned out perfect...it makes a LOT, but it is soooo good!! Perfect for a large get-together...

Provided by Terri Juwan

Categories Gumbo

Time 2h

Yield 15 serving(s)

Number Of Ingredients 16

Zydeco Stomp Gumbo image

Steps:

Heat oil in a large skillet, over medium high heat and cook chicken until no longer pink and juices run clear.
Stir in sausage and cook until evenly browned.
Drain chicken and sausage and set aside.
In a large heavy saucepan, over medium heat, blend olive oil and flour to create a roux.
Stir constantly (wire whisk works very well) until browned and bubbly.
Mix in garlic and cook about 1 minute.
Transfer roux mixture into a very large cooking pot and gradually stir chicken broth and beer into the roux mixture.
Bring to a boil and mix in chicken, sausage, okra, diced tomatoes, chopped onion, Rotel tomatoes, chopped jalapeno peppers and Cajun seasoning.
Reduce heat, cover and simmer about 40 minutes, stirring often.
Mix crab meat and shrimp into the mixture and cook about 20 minutes, stirring frequently.
If you find this is too thin for your taste, you can mix some cornstarch with cold water and add to it to thicken.
Serve over rice (Zataran's long-grain rice is great, it doesn't stick together) along with crusty french bread and your beverage of choice.

Nutrition Facts : Calories 437.9, Fat 25.9, SaturatedFat 5.5, Cholesterol 137.2, Sodium 1084.7, Carbohydrate 15.7, Fiber 1.6, Sugar 3.2, Protein 33.2

Ingredients

1 tablespoon olive oil
4 boneless skinless chicken breasts, chopped
1 lb andouille sausage, sliced
1 cup olive oil
1 cup all-purpose flour
2 tablespoons minced garlic
5 cups chicken broth
12 ounces beer
16 ounces frozen okra
2 (10 ounce) cans diced tomatoes (with liquid)
1 onion, chopped
1 (10 ounce) can Rotel Tomatoes (with liquid)
2 jalapeno peppers, chopped
1/4 cup cajun seasoning
2 (6 ounce) cans crabmeat
2 lbs shrimp, peeled

ZYDECO SAUCE

Great sauce for cheeseburgers or dipping fries. Try this on a Reuben! Wow! Recipe was created by George Graham, from Lafayette, LA. He was a finalist in the $50,000 Sutter Home Build A Better Burger Contest with this sauce spread on the buns, Louisiana burgers with Root Beer Glaze, topped with Mardi Gras Slaw.

Provided by Penny Stettinius

Categories Sauces

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

Zydeco Sauce image

Steps:

To make the sauce, combine the mayonnaise, horseradish, Worcestershire sauce, mustard, pepper sauce and red pepper flakes in a bowl. Mix well.
Cover and refrigerate.

Ingredients

1 cup mayonnaise
2 tablespoons prepared horseradish
1 tablespoon Worcestershire sauce
1 tablespoon whole grain mustard
1 tablespoon Tabasco sauce
1 teaspoon red pepper flakes

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Zydeco Soup Recipes

ZYDECO STOMP CAJUN SHRIMP ALFREDO

Hold onto your hat and be prepared to take yourself on a culinary escape into the bayou with this Cajun Alfredo!

BOUDREAUX'S ZYDECO STOMP GUMBO

Dis is da toe curlin Texicajun hybrid of a classic dish. This will put a smile on everyone's face that's eatin it. Throw on some Zydeco music and serve on a bed of rice with corn bread and a cold beer. Whew doggie...be thankful to be alive and toast all us Texicajuns!!!

ZYDECO SOUP

ZYDECO GREEN BEANS

ZYDECO SALAD

ZYDECO STOMP GUMBO

I found this recipe on allrecipes.com, but changed it up a good bit based on other people's reviews. I have never made gumbo or a roux before and this turned out perfect...it makes a LOT, but it is soooo good!! Perfect for a large get-together...

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