| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Meats | French | Seafood | 5 | Servings |
INGREDIENTS
| 1 | qt | Water |
| 1/2 | lb | Raw medium prawns; 18 to 24 prawns, peeled |
| 1 | c | Clam juice |
| 1/2 | tb | Fresh lemon juice |
| 4 | oz | Andouille sausage or pepper bacon; cut into bite-sized pieces |
| 2 | tb | Olive oil or bacon fat |
| 1/2 | md | Yellow onion; peeled and chopped |
| 2 | ts | Minced garlic |
| 2 | ts | File seasoning |
| 1 | Red bell pepper; seeded and coarsely chopped | |
| 1 | Green bell pepper; seeded and coarsely chopped | |
| 1 | bn | Italian parsley; stemmed and chopped |
| 2 | tb | Chopped fresh thyme or 2 teaspoons dried thyme leaves |
| 2 | tb | Butter or margarine |
| 2 | tb | All-purpose flour |
| 4 | c | Chicken stock |
| 2 | c | Cooked long grain white rice; 1 cup uncooked |
| 8 | oz | Cooked chicken; torn into 3" strips |
| 1 | c | Red wine |
| 1 | tb | Paprika |
| 1 | ts | Crushed red pepper flakes |
| 2 | ts | Dried sage leaves |
| 1 | ts | Ground cumin |
| 1 | tb | Worcestershire sauce |
| 1 | c | Tomato puree |
| 1 | ts | Kosher salt |
| 4 | oz | Fresh okra; chopped or 1 package frozen okra, chopped |
INSTRUCTIONS
Bring the water to a boil in a large saucepan over high heat. Add the prawns, cover, and boil for 6 - 8 minutes. Transfer the cooked prawns with a slotted spoon to a bowl and squeeze the lemon juice over them. Set aside. In a skillet over medium high heat, cook the sausage or bacon until it is done, but not crisp. Remove with a slotted spoon and drain on paper towels. Add the onion and garlic to the skillet and cook it at medium heat until softened, 3 - 4 minutes. Add bell pepper, parsley, and thyme and cook until the peppers begin to soften, about 5 more minutes. Transfer that mixture to a plate and set aside. Melt the butter or margarine in the original saucepan over low heat. When it bubbles, add the flour and cook until it begins to brown, 6 - 8 minutes. It should be dark golden brown, but not burned. When it reaches that stage, whisk in 1 cup of the stock, whisking constantly until it is a thick sauce. Add the remaining stock, whisking as it thickens. Add all other ingredients and simmer, uncovered on low heat, for 15 minutes. It should be slightly thicker than regular soup. NOTES : To serve, ladle into warmed soup bowls and serve with crusty French bread or cornbread. Yield: 5 servings. Recipe by: Copyright © 1995 by Heidi Rabel Posted to recipelu-digest Volume 01 Number 581 by "catspaw@inetnow.net" <catspaw@inetnow.net> on Jan 23, 1998
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