Creole Chicken, Red Beans and Rice Soup

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1		Chicken - (abt 4 lbs) - cut into 10 pieces
		Creole seasoning
1 1/2 cups	93g / 3.3oz	Chopped onions
1 cup	110g / 3.9oz	Chopped celery
1 cup	110g / 3.9oz	Diced carrots
1 tablespoon	15ml	Minced garlic
2		Bay leaves
1		Crushed red pepper
1 lb	454g / 16oz	Dried red beans - rinsed, picked over,
		Soaked overnight, and drained
1		Chicken stock
1/4 lb	113g / 4oz	Long grain white rice - uncooked
1/2 cup	31g / 1.1oz	Chopped green onions (green part only)

Recipe Instructions

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. Saute the vegetables for 4 minutes. Add the garlic, bay leaves, pinch of crushed red pepper and red beans and saute 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.

Reseason 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.

This recipe yields 8 to 10 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C60) - from the TV FOOD - NETWORK

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