Braden Family Cookbook
CREOLE CHICKEN, RED BEANS AND RICE SOUP Emeril Lagasse
In a large sauce pot, heat
the olive oil. Season the chicken with Creole seasoning. When the oil is hot,
add the chicken, sear for 4 to 5 minutes on each side. Add the onions, celery,
and carrots. Season with Creole seasoning. Sauté the vegetables for 4 minutes.
Add the garlic, bay leaves, pinch of crushed red pepper and red beans and sauté
for 1 minute. Add the stock and bring the liquid to a boil. Reduce the heat to a
simmer, uncovered, for about 2 hours or until the beans are tender. Re-season if
necessary. Add the rice and continue to cook for 20 minutes or until the rice is
tender. Remove from the heat and stir in the green onions. Ladle into soup bowls
and serve with crunchy French Bread.
Yield: 8 to 10 servings