Sunday, March 20, 2016

Creole Chicken Soup

My daughter recently informed me that she could eat soup every night for dinner, so we've been on quite the soup kick! I had some boneless, skinless chicken thighs in the fridge, and I thought of all the different directions I could go with them. We could have done Asian with rice noodles, Greek with rice and lemons, Mexican with some Rotel....

I also had some bonito and kombu in the pantry waiting for me to make them into dashi for ramen. And of course we always have pasta and Asiago cheese on hand to make any protein into Italian dinner. My first name is Vietnamese and last name is Sicilian, but our kitchen has no borders when it comes to what worldly cuisine we create each night.

Having grown up in Arkansas, my taste has been heavily influenced by neighboring states Tennessee (Memphis barbecue), and Louisiana ( Cajun, Creole, oysters, crawfish, Gulf shrimp). 

Wild caught American shrimp is so incredibly expensive in the Pacific Northwest compared to states closer to the Gulf. I miss having inexpensive, sustainably caught shrimp on a weekly basis. But at the moment, I could not imagine leaving Oregon for a very long time either.

Oregon seems to be the biggest melting pot state of the United States. Recent news have indicated that more people move to our state than any other. I've read about many of the chefs who have made Portland home by choice, and I love the availability of so many different culinary perspectives here. I believe I relocated to the best food town imaginable.

Acadia is one of my favorite new places because they serve lunch on Wednesdays, where my Creole needs are met in the Pacific Northwest.

After eating their Shrimp Creole dish last week, I was inspired to make my own Creole dish at home.

Creole Chicken Soup

  • 6 cups of broth
  • 1 pound of boneless, skinless chicken thighs (about 4 pieces)
  • Creole seasoning ( I use Tony Chachere's.)
  • 1 lb. frozen chopped okra
  • 1 can of bpa free chopped tomatoes
  1. Bring the broth up to a boil, add the chicken, then reduce heat immediately. Cover and simmer 20 minutes, then turn heat off but leave covered another 20 minutes.
  2. Remove chicken to let cool. Chop into small bite sized pieces.
  3. Add tomatoes to broth. Bring up to a boil, then add okra. Reduce heat.
  4. Add chicken back in. Season with creole seasoning. Taste to season accordingly.

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