Creole Chicken, Red Beans and Rice Soup

By LittleValley

Emeril Lagasse's recipe

I've made a few changes that work for my family.

Ingredients

• 2 tablespoons olive oil
• 1 whole roated chicken chicken, (about 4 pounds) shredded
• Creole seasoning
• 1 1/2 cups chopped onions
• 1 cup chopped celery
• 3/4 cup shredded carrots
• 1 tablespoon minced garlic
• 2 bay leaves
• Pinch crushed red pepper
• 30 oz. canned dark red kidney beans
• 1 gallon chicken stock
• 1/4 pound long grain white rice, uncooked

Preparation

Step 1

In a large sauce pot, heat the olive oil. Season the chicken with Creole seasoning. When the oil is hot, add the chicken, saute 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 30 minutes or until the vegetables 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. Ladle into soup bowls and serve with crunchy French Bread.