| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
New Orleans |
Gma4 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
|
Chicken; (2 1/2 to 3 pounds), |
|
|
; boned, skinned, and |
|
|
; visible fat removed |
|
|
; (save the bones and |
|
|
; the carcass, |
|
|
; discard the skin), |
|
|
; diced |
| 2 1/2 |
ts |
Salt |
| 10 |
|
Turns freshly ground black pepper; (1/2 teaspoon) |
| 1 |
c |
Chopped onions |
| 1/2 |
c |
Chopped celery |
| 1/2 |
c |
Diced carrots |
| 1/2 |
c |
Chopped green onions |
| 2 |
tb |
Minced garlic |
| 1/4 |
c |
Fresh parsley leaves; (loosely packed) |
| 1 |
tb |
Chopped fresh basil |
| 4 |
|
Bay leaves |
| 1 |
tb |
Emeril's Creole Seasoning |
| 2 |
c |
Assorted chopped fresh vegetables; such as beans, |
|
|
; zucchini, yellow |
|
|
; squash, cabbage or |
|
|
; whatever is in |
|
|
; season |
| 1 |
c |
Rinsed and torn spinach leaves; (firmly packed) |
| 1/4 |
ts |
Crushed red pepper |
| 3 |
qt |
Chicken stock |
| 2 |
c |
Cooked fine or broad noodles |
| 2 1/2 |
tb |
Paprika |
| 2 |
tb |
Salt |
| 2 |
tb |
Garlic powder |
| 1 |
tb |
Black pepper |
| 1 |
tb |
Onion powder |
| 1 |
tb |
Cayenne pepper |
| 1 |
tb |
Dried leaf oregano |
| 1 |
tb |
Dried leaf thyme |
INSTRUCTIONS
EMERIL'S CREOLE SEASONING
Heat the oil in a large heavy pot over high heat. When the oil is hot, add
the chicken meat and bones, salt, and pepper and saute, stirring
occasionally, until the meat and bones are brown, for about 5 minutes. Add
the onions, celery, carrots, green onions, garlic, parsley, basil, bay
leaves and Creole Seasoning and saute, stirring once or twice, for aobut 4
minutes. Add the chopped vegetables, spinach and crushed red pepper and
saute for 1 minute.
Add the stock to the pot and bring it to a boil. Reduce the heat and
simmer, uncovered, for about 25 minutes. Add the noodles, bring back to a
boil, and simmer for 5 minutes. Remove from the heat. Remove the carcass
and loose bones. Unless you're too ill to wait, the soup will taste even
better if you refrigerate it overnight. The next day, remove and discard
the congealed fat on the top and reheat the soup over medium heat.
Emeril's Creole Seasoning:
Combine all ingredients thoroughly and store in an airtight jar or
container. Makes about 2/3 cup.
Converted by MC_Buster.
NOTES : From Emeril's New New Orleans Cooking
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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