CREOLE CHICKEN GUMBO SOUP RECIPE - PILLSBURY.COM
A hearty dinner ready in 30 minutes! Enjoy this delicious chicken gumbo soup that’s perfect for Creole cuisine.
Provided by Pillsbury Kitchens
Total Time 30 minutes
Prep Time 30 minutes
Yield 6
Number Of Ingredients 14
Steps:
- In large nonstick saucepan, melt margarine over medium heat. Add bell pepper, onion, garlic and flour; cook and stir until flour is light golden brown.
- Add remaining ingredients. Bring to a boil. Reduce heat to medium-low; cover and cook 10 minutes. Uncover; cook an additional 10 to 15 minutes or until okra is tender, stirring occasionally. Remove bay leaf.
Nutrition Facts : Calories 180 , CarbohydrateContent 16 g, CholesterolContent 30 mg, FatContent 1 , FiberContent 2 g, ProteinContent 14 g, SaturatedFatContent 2 g, ServingSize 1 Cup, SodiumContent 280 mg, SugarContent 3 g
CIOPPINO RECIPE | MICHAEL CHIARELLO - FOOD NETWORK
Provided by Michael Chiarello : Food Network
Categories main-dish
Total Time 1 hours 45 minutes
Prep Time 30 minutes
Cook Time 1 hours 15 minutes
Yield 6 to 8 servings
Number Of Ingredients 36
Steps:
- Heat 2 cups fumet, clam juice or water in a small saucepan. Add saffron, simmer about 5 minutes, remove from heat and set aside.
- Heat 1/4 cup olive oil oil in an 8-quart pot over medium-high heat. Add garlic, allowing it to brown for about 20 seconds, then add onions, fennel, and a pinch of salt. Cook until vegetables are softened, about 4 minutes. Add fennel seed, bay leaf and oregano. Stir and cook for 30 seconds. Add tomato paste. Cook, stirring, until paste darkens a bit, about 2 to 3 minutes. Add chopped tomatoes (squeeze them slightly through your fingers to soften first), white wine, pernod and the saffron flavored fish fumet, clam juice or water. Add remaining fish fumet, clam juice or water, whole jalapenos and bring to a boil. Season with salt and pepper. Cook until liquid has reduced by half. Cover pan and simmer for 30 minutes.
- Skim the fat from the soup, and add parsley, basil and tarragon. Add clams and simmer until clams open, about 3 minutes (discard any unopened clams). Add crab pieces and heat through. With a pair of tongs, remove crab legs to warmed serving bowls. Place a colander with shrimp in it, into the pot without submerging it completely. When shrimp are just cooked and pink and add to serving bowls. Use tongs to fish out the clams, add to serving bowls. Melt the butter in the broth, stirring as it melts.
- Meanwhile, season halibut and scallops with salt and pepper. Heat a skillet over medium-high heat, add 2 tablespoons oil. Cook the haibut and scallops, without stirring, until browned, about 2 minutes. Turn and cook another 30 seconds. Fish will be slightly underdone. Cover scallops and sautéed fish with ladles of broth, bring to a simmer, then transfer scallops and fish to the serving bowls.
- Remove bay leaf and the jalapeno peppers from pot. Season broth with salt and pepper. Pour broth over fish in bowls.
- Mash the softened jalapeno peppers into a paste, and serve as a garnish for guests who like their Cioppino spicy.
- Place all ingredients in a large stockpot. Bring to a boil. Lower heat and simmer for 30 minutes. Strain fumet and allow to cool before storing.
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