|
1. Season the chicken pieces with Creole seasoning.
2. Add olive oil to stockpot. Heat over medium heat.
3. Add chicken to hot oil. Sear 4 to 5 minutes, turning occasionally to sear all sides.
4. Stir in chopped onion, chopped celery, and diced carrots.
5. Sauté 4 minutes to soften vegetables.
6. Stir in minced garlic, bay leaves, crushed red pepper, and drained red beans.
7. Cook 1 minute.
8. Stir in chicken stock. Bring to a gentle boil.
9. Reduce heat to low. Simmer 2 hours, uncovered, or until beans are tender.
10. Stir in rice. Simmer 20 minutes.
11. Remove from heat. Stir in chopped green onions.
12. Serve in individual soup bowls with French Bread slices. |
