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cajun soup by mellina

(1 rating)
AndAQT2 avatar
Recipe by
Mellina Land
@AndAQT2
Chicago, IL

This rich, roux based soup is absolute goodness! And it's easy to make. As with most soups, this tastes even better the next day. Sometimes I'll make it a day ahead of the day I plan to serve. I originally called this gumbo, but it's more of a Cajun soup as it doesn't have the crabs and rice like the authentic New Orleans gumbo.

(1 rating)
yield 10 serving(s)
prep time 15 Min
cook time 2 Hr 25 Min
method Stove Top

Ingredients For cajun soup by mellina

  • 4 c
    hot water
  • 5
    beef bouillon cubes
  • 4
    chicken thighs
  • Mccormick garlic sea salt grinder, to taste
  • fresh coarsely ground pepper, to taste
  • 1/4 c
    vegetable oil
  • 1 lb
    andouille sausage
  • 1/4 c
    flour, sifted
  • 3 stalk
    celery, chopped
  • 1
    whole garlic head, minced
  • 1
    green bell pepper, chopped
  • 1
    onion, chopped
  • 1
    fresh jalapeno pepper, finely chopped
  • 1 tsp
    crushed red pepper flakes, optional
  • 5 Tbsp
    margarine
  • 1/4 c
    plus 1 tablespoon Worcestershire sauce
  • 1/3 bunch
    flat leaf parsley, end stems removed, tops chopped coarsely
  • 1 can
    diced tomatoes with juice (14 oz.)
  • 1/2 lb
    frozen sliced okra
  • 6
    green onions, divided
  • 12 oz
    fresh shrimp, peeled and deveined

How To Make cajun soup by mellina

  • 1
    Add the beef bouillons to the hot water and whisk together. Set aside. (don't worry if it's not completely dissolved, it will dissolve while the soup is cooking)
  • 2
    Clean, skin and debone the chicken thighs. Cut into 1" pieces. Season the chicken with garlic sea salt and pepper. If there is still meat on the bones, season that too, you can snack on that once it's cooked while you're waiting for the gumbo to finish cooking or you can save it to make chicken stock.
  • 3
    Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove (continue to cook the bones until meat is completely done). Don't worry about the crust forming at the bottom of the Dutch oven that seems to be burning, it's not. Add the sausage (with the bones is ok) and cook until browned, then remove. Move to the next step after the bones are done.
  • 4
    Again leaving all that good crust at the bottom, sprinkle flour over the grease left in the pan. Add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 7 minutes.
  • 5
    Turn heat to low and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper, celery, jalapeno and crushed red pepper flakes (if using), season with garlic sea salt and pepper and cook for 10 minutes. Add Worcestershire sauce and parsley. Cook, while stirring frequently, for another 10 minutes. (You can start to scrape some of that crust from the bottom of the pan, but not don't work too hard, it'll loosen up when you add more liquid)
  • 6
    Add hot water with bouillons, chicken and sausage to the Dutch oven. Stir and bring to a boil. Reduce heat and stir again. Cover and let simmer for 45 minutes. Taste and adjust seasonings if necessary.
  • 7
    Add tomatoes and okra, stir well. Cover and simmer for another 55 minutes.
  • 8
    Add shrimp and 4 of the chopped green onions, white and green parts, stir well and cook for another 5 minutes.
  • 9
    Serve topped with 1 tablespoon of chopped green onions (green parts only) and parsley for garnish. Optional: This can be served with or without your choice of rice. Just place a couple of tablespoons of cooked rice at the bottom of the bowl and top with the gumbo, green onions and parsley. Enjoy!!
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