Soups/Stews/Gumbo//Chili

Essential – Classic Fish Chowder Recipe

September 12, 2019 by Becky Spoon

This Classic Fish Chowder is an essential recipe you need to have in your repertoire. Once you have the recipe for the chowder base you can use different fish or seafood to complete the dish. You could easily make this a clam chowder. Add a little celery when you sauté the onions, use clam juice instead of the fish stock, finish with some cooked and diced salt pork for garnish and you’ll have the perfect clam chowder.

The base is loaded with heavy cream, butter, onions and lemon zest. What is not to love? The recipe calls for whole milk and heavy cream, so no worries you’re not using all heavy cream. But who are we kidding? Heavy cream and butter? To die for!

I love chowders any time of the year, but I really love soups, chowders and stews in the cooler months. You will want to try this recipe. I gobbled it up so fast it was so delicious! It is one of those dishes that you just can’t take a break from eating!

Essential – Classic Fish Chowder Recipe

I used Red Snapper because #1. I love it! #2. I had it on hand. Other white fish that is good in chowder are: Popular kinds of white fish are tilapia, cod, bass, grouper, haddock, catfish, and snapper, and these are great for frying, searing, using in soups and chowders, and baking. Here’s a link with same information from the Kitchen: http://Popular kinds of white fish are tilapia, cod, bass, grouper, haddock, catfish, and snapper, and these are great for frying, searing, using in soups and chowders, and baking.

Essential – Classic Fish Chowder Recipe

Another favorite is my Fisherman’s Stew. The stew is loaded with mussels, cod and sea scallops! Here’s the recipe link for your review: https://the2spoons.com/fishermans-stew-or-cioppino-hearty-robust/.

Here’s the recipe for the Classic Fish Chowder! Enjoy!

Classic Fish Chowder

Print Recipe

Course: Appetizer, dinner, Lunch, Main Course

Cuisine: American, Seafood

Ingredients Method

Ingredients

2 tbsp butter
2 garlic cloves
1 medium onion, finely diced
1 cup diced celery
1 bay leaf
1 tsp fresh thyme leaves
2 large Yukon Gold Potatoes, peeled and diced
2 cups fish stock
1 1/2 cups whole milk
1 1/2 cups heavy (whipping) cream
1/2 tsp smoked paprika
zest of one lemon
2 cups chopped white fish
2 tbsp fresh dill leaves for garnish
1 tbsp finely diced fresh chives
sea salt and freshly ground black pepper

Method

In a large stockpot, melt butter over medium-heat. Add the garlic and cook for 30 seconds, keeping a close watch that it doesn't burn. Add the onion, celery, bay leaf, thyme, and a pinch of salt, and sauté until softened, about 8 to 10 minutes.
Add the potatoes and fish stock, and bring to a boil over medium-high heat. Reduce the heat to medium, and simmer until the potatoes are almost fork tender (6-8 minutes).
Stir in the milk, heavy cream, smoked paprika, and lemon zest. Season with salt, and bring the chowder back to a simmer. Add the fish and simmer about 5 minutes until the fish is cooked through, opaque and easily flakes with a fork. Taste and adjust the seasonings. Divided the chowder into bowls, then garnish with fresh dill, chives and freshly ground black pepper.

Love Gumbo! This Super Shrimp, Okra and Andouille Smoked Sausage Gumbo is Over the Top

September 11, 2019 by Becky Spoon

This Shrimp, Okra and Andouille Smoked Sausage Gumbo really is over the top! It is absolutely delicious!

Unlike other gumbos or other Louisiana dishes that start with a roux from oil and flour, the roux or thickness in this dish is from the okra. You start with a portion of the okra being cooked in oil over pretty high heat for several minutes, then adding seasonings, continuing to cook and scraping the bits from the bottom to make a roux that will thicken your dish. Not only will the initial spices browned and cooked with the okra thicken your gumbo, but this adds layers of flavor. The flavors are crazy in this dish.

I served this with basic Louisiana rice which is a perfect addition! All I did was saute a little onion in butter or extra virgin olive oil until translucent, then I added 1 1/2 cups rice, 3 cups chicken stock, a bay leaf and a pinch of salt. Then brought it to a boil, reduced the heat to simmer, placed a lid on it and cooked and cooked about 20 minutes on a simmer.

This is another recipe from one of my favorite chef’s from Louisiana, Chef Paul Prudhomme. I bought his book ” Chef Paul Prudhomme’s Louisiana Kitchen” in the 1980’s. My cook book is tattered with food stains and pages almost falling out…that’s how much I’ve made his recipes. You can still get this awesome cookbook. Here’s the link: https://www.amazon.com/Chef-Paul-Prudhommes-Louisiana-Kitchen/dp/0688028470.

Over the Top – Super Shrimp, Okra and Andouille Smoked Sausage Gumbo

Another Gumbo dish I love and that is on my blog is a delicious Seafood Gumbo. Here’s the link for that recipe: https://the2spoons.com/delicious-louisiana-seafood-gumbo/. I hope you enjoy this new recipe for gumbo.

Shrimp, Okra and Andouille Smoked Sausage Gumbo

Print Recipe

Servings: 8 servings

Course: Appetizer, dinner, Lunch, Main Course

Cuisine: cajun, creole

Ingredients Method

Ingredients

1/3 cup pork lard (preferred, or use chicken fat or vegetable oil)
2 1/2 lbs okra, quartered lengthwise and sliced (8 1/2 cups in all
1 1/2 tsp white pepper, in all
1 1/2 tsp ground red pepper (preferably cayenne) in all
1 tsp black pepper
2 cups finely chopped onions
10 cups Basic Seafood Stock (recipe follows) ***If you don't want to make you can purchase, but as always homemade is the best***
2 cups peeled and chopped tomatoes
2 tsp salt
1 tsp minced garlic
3/4 tsp onion powder
1/2 tsp dried thyme leaves
1/4 lb (1 stick) unsalted butter
1 lb andouille smoked sausage (preferred) or any other good pure smoked pork sausage such as Polish sausage (kielbasa) cut into 1/4 inch slices
1 lb peeled medium shrimp
1/2 cup chopped green onions
2 1/4 cups Basic Cooked Rice (In the content of the post)

For the Basic Seafood Stock

1 1/2-2 lbs shrimp heads and shells,or crawfish heads and shells or crab shells.
2 qts cold water
1 medium onion, unpeeled and quartered
1 large garlic clove, unpeeled and quartered
1 rib celery

Method

For the Seafood Stock

Place all ingredients in a stock pot or a large saucepan. Bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8 , replenishing the water as need to keep about 1 quart of liquid in the pan. Cover with a lid if you like leaving it askew. Strain and refrigerate until ready to use. ****If you have an Instant Pot, you can make this stock rich and delicious in about 2 hours*** Even if you don't have the 4 to 8 hours, any homemade stock is far better than using water…the stock just makes these Louisiana dishes.

For the Gumbo

In a 5 1/2 quart saucepan or large dutch oven (preferably cast iron) melt the fat over high heat until it begins to smoke, about 3 minutes. Add 6 cups of the okra. Cook for about 3 minutes, stirring occasionally. Add 1 teaspoon of the white pepper, 1 teaspoon of the red pepper and the black pepper; stir well.
**Remember to not add all the okra because you will add the remaining 2 1/2 cups at the end. Most of the okra you add now will be pretty cooked down, as this is what makes your sauce. The last 2 1/2 cups will remain in it's form.****
Continue cooking until well browned, about 10 minutes, stirring frequently. Stir in the onions; cook for 5 minutes, stirring fairly often and scraping pan bottom as needed. Add 1 cup of the stock; cook 5 minutes, cook 5 minutes, stirring occasionally and scraping pan bottom sell.
Stir in the tomatoes and cook about 8 minutes, stirring and scraping frequently. Add another 2 cups stock; cook for 5 minutes, stirring occasionally. Stir in the remaining 1/2 teaspoon white pepper, 1/2 teaspoon red pepper and the salt, garlic, onion powder and thyme. Add the butter and continue cooking over high heat, stirring until butter is melted and scraping the pan bottom well.
Add the remaining 7 cups stock, stirring well. Bring to a boil, stirring occasionally. Add the andouille and return to a boil; reduce heat and simmer about 45 minutes more, stirring occasionally. Add the remaining 2 /2 cups okra; simmer 10 minutes, Then add the shrimp and green onions. Return gumbo to a boil, then remove from heat. Skim any oil from the survace and serve immediately.
To serve, place a mounded 1/4 cup in the center of each serving bowl if you like, spoon 1 1/2 cups gumbo around the rice. This is a great appetizer also…just decrease the serving by half.

Delicious Louisiana Seafood Gumbo

June 15, 2019 by Becky Spoon

Jump to Recipe

I love this Seafood Gumbo! My recipe has shrimp, sausage and crab! Oysters would be a great addition too. Okra? Yes, okra is great too. This recipe calls for okra, but it is delicious without okra if you have some that don’t like okra.

I actually love all the flavors of Louisiana, Louisiana Creole Cuisine and I especially love to go to New Orleans and taste those amazing flavors. Those folks can cook! Creole food for breakfast, lunch, and dinner in New Orleans! Heavenly!

If you’ve attempted creole cooking, especially a gumbo you know it takes a while to develop flavors. The roux http://dish.allrecipes.com/how-to-make-roux does take a few minutes to get to the desired color, and you have to remember not to have your burner cranked to high because this roux can scorch easily and you’ll have to start over. Don’t skimp on time on this task because the darker the roux without burning the better flavor your gumbo will have.

You definitely don’t want to leave while you’re making your roux because a fairly constant stir is required. I cook mine on a medium-low until I am right there stirring constantly and I’ll increase the heat, then lower a little again. Do what suits you. I actually saw a jar of already made roux in the grocery store the other day. I’ve never tried it, but I think I will so I can report about the store bought roux.

You also need a really rich seafood stock for this dish. Just like I explained on my Shrimp & Grits recipe, a good, rich seafood stock is essential. Here is my Basic Shrimp Stock that I keep in freezer bags frozen until I need for the next dish. https://the2spoons.com/basic-shrimp-stock/. I actually keep many stocks in my freezer that are homemade, a good habit that would be well worth your time. Your Instant Pot is the perfect tool for making stocks in an hour that taste like you’ve cooked them for 8 hours.

Louisiana Seafood Gumbo

This is another recipe I got from John Besh’s Cookbook – “My New Orleans” the cookbook. Just like all good cooks, my recipe may have something a little different than his. Here goes, hope you enjoy and try this yummy recipe soon! You honestly don’t need anything to serve with this meal except for a loaf of crusty French Bread and some butter to slather on it! Yum!

A side note is that if I have a lot of the sauce leftover, I strain and freeze the leftover sauce for the next time I want to make gumbo.

Delicious Louisiana Seafood Gumbo

The best Seafood Gumbo! Rich and absolutely delicious, full of flavors from Louisiana.

Print Recipe

Servings: 10 servings

Course: Appetizer, dinner, Lunch, Main Course

Cuisine: creole

Ingredients Method

Ingredients

For the Gumbo

1 cup canola oil
1 cup flour
2 large onions, diced
Besh's recipe called for 6 jumbo blue crabs, each cut into 4 pieces as the next ingredient. I did not have, so I omitted. Add if you like because they will add amazing flavor!
1 lb spicy smoked sausage links, sliced 1/2 inch thick (I used Slovacek's Bar-B-Que Seasoned Link Sausage
1 stalk celery, diced
1 green pepper, seeded and diced
2 cloves garlic, minced
1 cup sliced fresh okra ( leave out if you some that don't like okra)
3 qts Basic Seafood Stock

Basic Creole Spices

2 tbsp celery salt
1 tbsp sweet paprika
1 tbsp coarse sea salt
1 tbsp freshly ground black pepper
1 tbsp onion powder
2 tsps cayenne pepper
1 tsp ground allspice

For the Basic Louisiana White Rice

1 tbsp chicken fat, extra-virgin olive oil, or butter
1 small onion, minced
1 1/2 cups long grain white rice
3 cups chicken stock
1 bay leaf
1-2 pinches salt

Method

For the Basic Creole Spices

Using this spice blend is truly the easiest way to consistently achieve the flavors of Louisiana. Once combined, the spices will last for six months in an airtight container. (this recipe is for several dishes, you'll just add in "pinches" to this recipe until you get your desired flavor.

For the Basic Louisiana White Rice

The recipe will work with most long-grain rices, including Popcorn Rice. Save some of the fat skimmed from your chicken stock to perfume the rice with many wonderful flavors.
Put the fat, oil, or butter and the onions into a medium saucepan and sweat the onions over moderate heat until they are translucent, about 5 minutes. Pour the rice into the pan and stir for 2 minutes. Then add the chicken stock and bring to a boil. Add the bay leaf and salt.
Cover the pan with a lid, reduce the heat to low, and cook for 18 minutes. Remove the pan from the heat, fluff the rice with a fork, and serve

For the Gumbo

Make a roux by heating the oil in a large cast-iron or heavy-bottomed pot over high heat. Whisk the flour into the hot oil. It will immediately begin to sizzle. Reduce the heat to moderate and continue whisking until the roux takes on a deep brown color, about 15 minutes. Add the onions, stirring them into the roux with a wooden spoon. Reduce the heat to medium-low and continue stirring until the roux is a rich, dark brown, about 10 minutes.
Add the blue crabs (if you are using) and smoked sausage and stir for a minute before adding the celery, bell peppers, garlic, and okra. Increase the heat to moderate and cook, stirring, for about 3 minutes. Add the thyme, Shellfish Stock, and bay leaves. Bring the gumbo to a boil, stirring occasionally. Reduce the heat to medium-low and simmer for 45 minutes. Stir occasionally and skim off any fat from the surface of the gumbo.
Add the shrimp, oysters, crabmeat, and green onions to the pot and cook for 15 minutes. Season with salt and pepper, Creole Spices, Worcestershire, and Tabasco to taste. I just add a little of these ingredients at a time, taste, then add more if needed. Serve in bowls over rice.

Another similar dish is my Shrimp & Grits:

Link on the Blog!

The Best, Yet Easiest – Broccoli, with Potato & Cheese Soup

February 17, 2019 by Becky Spoon

Jump to Recipe

Broccoli Cheese Soup — The Best & Easiest Broccoli with Potato & Cheese Soup

Seriously. This Broccoli with Potato and Cheese Soup is so easy. No sautéing, just dump the broccoli florets, diced potato, onion, and chicken stock into a saucepan! Yes, that easy!

The Best & Easiest Broccoli with Potato & Cheese Soup

There are so many times I make “stuff” because I have ingredients in my refrigerator that need to be used. Like this Broccoli with Potato & Cheese Soup. I didn’t want to spend a lot of time making this soup and I didn’t want this broccoli to hang out in the refrigerator any longer, so I just dumped broccoli florets in a saucepan, added diced potatoes, added a half onion, quartered, then barely covered with chicken stock.

Broccoli with Potto and Cheese Soup — The Best & Easiest, Broccoli with Potato Cheese Soup

The recipe of course will give you all the instructions..but as you can tell, this Broccoli with Potato and Cheese Soup is easy, yet so yummy.

Oh. Don’t forget broccoli is pretty good for you. https://dancinggecko.wordpress.com/2009/01/11/broccoli-nutrients/

And this is such a pretty soup! Top with more cheese, green onions? Wow!

Serve this soup with my Cheese Straws for more cheese!https://the2spoons.com/easy-so-cheesy-puff-pastry-cheese-straws

The Best, Yet Easiest – Broccoli, with Potato & Cheese Soup

The Best & Easiest Broccoli with Potato & Cheese Soup

Print Recipe Pin Recipe

Course: Soup

Cuisine: American

Ingredients Method

Ingredients

2 bunches of broccoli, divided into florets
2 medium russet potatoes or 1 large, diced
1/2 onion
enough chicken stock to barely cover all the ingredients
1/4 cup heavy cream
salt and pepper to taste
pinch of nutmeg
pinch of cayenne (optional)
1 cup plus for garnish cheddar cheese
parmesan shavings for garnish (optional)
sliced green onions for garnish
cracked black pepper for garnish

Method

Place the broccoli florets, diced potatoes, onion in a saucepan. Add enough chicken stock to barely cover. Bring to a boil and cook until the vegetables are tender.
Using an emulsion blender, or a food processor, slightly puree the ingredients for a creamy soup. Add a little cream, heat through. Taste and add salt and pepper, a pinch of nutmeg and a pinch of cayenne if desired.
Garnish with more cheddar cheese, some parmesan cheese shavings, sliced green onions, and some fresh cracked black pepper.

Essential Old Fashioned Beef Stew

February 9, 2019 by Becky Spoon

Jump to Recipe

Normally I make Old Fashioned Beef Stew without a recipe that I’ve made for years; however my sister made this Old Fashioned Beef Stew the other day that was yummy! Her Recipe came from the Better Homes and Gardens New Cookbook.

https://www.amazon.com/Better-Homes-Gardens-Cook-Book/dp/0544714466/ .

Her stew had a rich thickened sauce from the little bit of flour you tossed the meat. There’s a slight sweet taste, maybe from the vegetable juice, something I had never used in a stew but I think the juice added so much flavor to the stew.

I had to make this old fashioned beef stew and what better time than this chilly weekend! Why would I want to share another cookbook recipe? Because this is Better Homes and Gardens recipe and I think most of us learned how to cook from the old addition of Better Homes and Gardens recipe, and this is a great Old Fashioned Beef Stew I’ll add to my repertoire!

Essential Old Fashioned Beef Stew

Pair this Old Fashioned Berf Stew with my cornbread recipe. https://the2spoons.com/southern-cornbread/

Can’t wait for you to try this recipe! Let me know what you think! I definitely will be making this again!

Essential Old Fashioned Beef Stew

This classic stick-to-your-ribs stew is the ideal project for this chilly weekend. Beef, onion, carrots, potatoes, vegetable juice and beef stock come together in cozy harmony.

Print Recipe

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings: 6 Servings

Course: dinner, Lunch, Main Course

Cuisine: American

Ingredients Method

Ingredients

2 Lbs Beef chuck roast
1/4 Cup All purpose flour
1/4 Tsp Pepper
3-4 Tbsp Vegetable oil
3 Cups Vegetable juice I used V8
3 Cups Beef broth
2 Medium onionscut into wedges
1 Cup Thinly sliced celery
2 Tbsp Worcestershire sauce
1 Tsp Dried oregano, crushed
1/2 Tsunami Dried marjoram, crushed
1 Bay leaf
4 Red potatoes, cut into 1 inch pieces I peeled them
4 Carrots , 1/4 inch sliced

Method

Cut meat into 3/4 inch pieces. In a large plastic bag combine flour and pepper. Add meat to a bag; shake until evenly coasted. Brown the meat. Stir in vegetable juice, broth, onions, celery, Worcestershire sauce, oregano, morjoram and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 60 minutes.
Stir potatoes and carrots into the stew. Return to boiling; reduce heat. Simmer covered for 30 to 40 minutes or until meat and potatoes are tender. Discard Bayleaf.

Fisherman’s Stew, or Cioppino-Hearty & Robust

February 4, 2019 by Becky Spoon

Jump to Recipe

Fisherman’s Stew or Cioppino is a tomato-based seafood stew that was invented by the San Francisco Italian fishermen of North Beach in the late 1800s using whatever seafood was left over from the day’s catch. Often times it was with crab, shrimp, clams, and fish, which were then combined with onions, garlic and tomatoes, and then everything was cooked with herbs in olive oil and wine. Originally it was made on the boats while out at sea and in homes, but as Italian restaurants started sprouting up around the wharf, cioppino became a very popular dish at local restaurants.http://www.sftravel.com/article/definitive-history-cioppino-san-francisco

Fisherman’s Stew or Cioppino-Hearty & Robust

I honestly love seafood! When my grocer had mussels that they received that morning, some fresh scallops and cod, Fisherman’s Stew cane to mind! This Fisherman’s Stew is loaded with flavor! I made my own broth which can be made ahead and frozen.

This Fisherman Stew is perfect for any time of the year, lunch or dinner. Add a loaf of French Bread for sopping and you have the absolute perfect meal!

Fisherman’s Stew, or Cioppino, Hearty and Robust

Here’s the recipe! Pass the bread! I know you’ll love this! Here is the recipe for my stock: https://the2spoons.com/?p=4342)

Fisherman’s Stew, or Cioppino

Fisherman’s Stew or Cioppino is a tomato-based seafood stew that was invented by the San Francisco Italian fishermen of North Beach in the late 1800s using whatever seafood was left over from the day’s catch. Often times it was a crab, shrimp, clams, and fish, which were then combined with onions, garlic, and tomatoes, and then everything was cooked with herbs in olive oil and wine. Originally it was made on the boats while out at sea and in homes, but as Italian restaurants started sprouting up around the wharf, cioppino became a very popular dish at local restaurants.

Print Recipe Pin Recipe

Servings: 4 servings

Course: dinner, Lunch, Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

olive oil
1 1/2 cups yellow onion, diced
1 tsp minced garlic (about 3)
1 tsp whole fried fennel seeds
1/2 tsp crushed red pepper flakes
1 28 oz can crushed tomatoes, such as San Marzano
1 1/2 cups dry white wine
4 cups stock (https://the2spoons.com/?p=4342)
1 1/2 cod fillets, skin removed, 2 inch diced
1 lb sea scallops, halved crosswise
24 mussels, scrubbed (see recipe note)
3 tbsp minced fresh Parsley
garlic Toast or loaf of french bread for serving

Method

Heat 1/4 cup olive oil in a large heavy pot or dutch oven over medium heat. Add the onions and saute for 10 minutes until tender. Stir in the garlic, fennel seeds, and red pepper flakes and cook for 2 minutes until fragrant. Add the tomatoes, stock, wine, salt, and pepper to taste. Bring to a boil, lower the heat and simmer uncovered 30 minutes.
Add the cod first, the mussels. Do not stir. Bring to a simmer, lower the heat, cover and cook for about 4 minutes. At this time add the scallops and cover again and cook an additional 4 minutes. Turn off the heat, cover and set aside for 3 minutes for the flavors to blend. Discard any mussels that have not opened. Ladle into large shallow bowls, sprinkle with parsley and serve with garlic bread or just a loaf of french bread for sopping the juices.

Notes

Scrub mussels with a wire brush, removing the little beard that is on some, soak in water for a few minutes to remove any sand, then drain.