Creole Chicken, Red Beans and Rice Soup

Ingredients -

1 Whole Chicken, (about 4 pounds) cut into 10 pieces
Creole Seasoning
2 tablespoons Olive Oil
1-1/2 cups chopped Onions
1 cup chopped Celery
1 cup diced Carrots
1 tablespoon minced Garlic
2 Bay Leaves
Pinch Crushed Red Pepper
1 pound Dried Red Beans, rinsed, picked over, soaked overnight and drained
1 gallon Chicken Stock
1/4 pound Long Grain White Rice, uncooked
1/2 cup chopped Green Onions (green part only)
French Bread

Preparation:

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.

Soup Making Tip

Cauliflower

Cauliflower florets and stems should be firm to the touch. Cauliflower should be stored in the refrigerator, in a dry plastic bag, loosely wrapped.

Soup Making Tip

Swiss Chard

Store Swiss chard in the refrigerator, loosely wrapped in a plastic bag. If necessary, blot chard dry of any moisture, and replace the bag if it contains excess moisture.