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Creole Chicken, Red Beans and Rice SoupFrom chef and author Emeril Lagasse Friday, September 29, 2000 His hearty Creole chicken, red bean and rice soup is really tasty and it's a healthy meal. Remember that if you're a vegetarian you can make these soups with vegetable stock. Ingredients Directions 1. In a large heavy stockpot, heat the oil. Season the chicken with Emeril's Essence. When the oil is hot, add the chicken to the pot and sear on each side until light brown, about 3 minutes per side. Add the onions, celery and carrots to the pot and season to taste with Emeril's Essence. Sauté the vegetables until they are soft, about for 3 minutes. Add the garlic, bay leaves, cayenne and red beans and sauté for 1 minute. Add the stock and bring the liquid to a boil. Reduce the heat to a simmer, and cook uncovered until the beans are tender, about 2 hours. 2. Using tongs or a slotted spoon, carefully remove the chicken pieces from the pot and separate the meat from the bones with two forks, or a knife and fork. Discard the bones and return the meat to the pot, stirring to incorporate the meat into the soup. 3. Add the rice to the pot and cook until tender, about 15 - 20 minutes. Re-season the soup as needed and ladle into soup bowls, garnishing each serving with green onions. Serve with hot French bread. Yield: Makes 6 to 8 servings Copyright 2000, Emeril Lagasse
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