Cajun Chicken Soup
This is my version of a Cajun-style gumbo. It is much lighter than the traditional stew and the hot pepper sauce can be increased (or decreased) depending on your palate.
Garnish: Chopped fresh cilantro or Italian parsley
1. In a large saucepan, heat oil over medium heat. Add onion, garlic and green pepper; sautÚ for 4 minutes. Stir in chicken and cook for 3 minutes longer.
2. Add stock, water, tomatoes with juice, rice, corn, okra or peas, lemon juice, thyme, oregano, paprika, celery seeds and hot pepper sauce; bring to a boil. Reduce heat, cover and simmer for 20 minutes or until rice is tender, stirring occasionally. Season with salt and pepper and serve garnished with cilantro or parsley.
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