This recollects me the time that ol’ coon dog’s rockin’ the pirogue and alls them crawdaddies done splash out the bucket and in the baya, spillin’ a fortnights’ supper and maw maw’s hootin’ n hollerin, “Oo ye yi! Them’s gaters lunchin’ fiiiiiiine naw!” n’ paw paw shouts, “Galee! Praise be we’ve gots all them okras n’ chickuhdee chick hens bag der for the eatin’ come nightfall, don’t need no crayfish no how!”
^^^ I mean…that was pretty good for someone who wasn’t born on the bayou.
I won’t talk Cajun to you ever again.
Thisshere soup rat cheer…you’uns’ll lak it good, BOOray!
Okay, now I’m done.
This slurpable supper. I made it four score and seven years ago and it sooooomehow got lost in my suuuuuper sophisticated and organized catalog of Recipes to Post, which is in chronological and alphabetical order as well as categorized by ingredient.
Meaning, there are no organizations to my Recipes to Post.
So there I was, thumbing through my
post-it notes dewey decimal system highly sophisticated and technologically advanced catalog of Recipes to Post, and got chuffed to bits when I realized I hadn’t shown you this here Looooosiana red light special.
So here she be. A chicken soup made Lousiana-style with okra and brown rice. It’s all sorts of cozy. You’ll be the talk of the crawfish hole.
Make like a coon dog and hound it.
Recipe adapted from Cooking Light’s Lousiana-Style Chicken Soup.
- 2 tablespoons olive oil
- ½ yellow onion, chopped
- 1 red bell pepper, chopped
- 1 jalapeño, seeded and chopped
- 2 stalks celery, chopped
- 4 boneless skinless chicken thighs*
- 2 teaspoons Cajun seasoning
- 32 ounces low-sodium chicken broth
- 1 cup okra, chopped (I used frozen)
- 1 (14-ounce) can diced tomatoes
- 12 ounces andouille sausage, sliced
- 2 tablespoons fresh parsley, chopped
- Kosher salt to taste
- 1 cup cooked brown rice for serving
- In a large pot, heat the olive oil over medium. Add the onion, bell pepper, jalapeno, and celery and sauté, stirring frequently until softened, about 12 minutes.
- Add the chopped chicken and Cajun seasoning, and stir to brown the chicken, about 1 minute.
- Add all of the remaining ingredients except for the rice and bring to a full boil.
- Reduce heat, cover, and simmer for about 30 minutes or until all vegetables are softened and chicken is cooked through.
- Serve over cooked brown rice.
*you may replace the chicken thighs with 2 boneless skinless chicken breasts
Nutrition InformationServing Size 1 grams
Amount Per Serving Unsaturated Fat 0g