Cajun Chicken Soup

Serves 6

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.

2 tbsp olive or safflower oil 25 ml
1 onion, chopped 1
cloves of garlic, minced 3
1 lb    skinless, boneless chicken breast, cubed 500 g
1 sweet green pepper, chopped 1
2 cups low-sodium chicken or vegetable stock 500 ml
2 cups water 500 ml
1 can (19 oz/540 ml) diced tomatoes 1
╝ cup long-grain rice 50 ml
2 cups fresh or frozen corn kernels 500 ml
1 cup sliced frozen okra or peas, partially thawed 250 ml
1 tbsp fresh lemon juice  15 ml
1 tbsp chopped fresh thyme or 1 tsp (5 ml) dried thyme 15 ml
2 tsp chopped fresh oregano or ½ tsp (2 ml) dried oregano 10 ml
2 tsp paprika 10 ml
1 tsp celery seeds 5 ml
  Dash hot pepper sauce or to taste
. Sea salt and freshly ground pepper to taste



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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