ZYDECO SOUP

Zydeco Soup image

This is a delicious (and spicy!) soup. I tried to research the background so I could accurately list its origin. But there doesn't seem to be any sort of consensus whether this soup is a Cajun or Creole recipe. It seems to be one of those age-old questions that has no definite answer one way or the other, though most sites seem...

Provided by Vickie Parks

Time 1h

Number Of Ingredients 22

Ingredients

2 stalk(s) celery, chopped (about 1 cup)
1 medium onion, chopped (about 1 cup)
1 medium green sweet pepper, chopped (about 3/4 cup)
2 clove garlic, minced
2 Tbsp olive oil
6 oz cooked chicken, diced (about 1 1/4 cups)
1 tsp paprika
1/2 tsp granulated sugar
1/2 tsp dry mustard
1/2 tsp ground cumin
1/2 tsp dried basil, crushed
1/2 tsp dried oregano, crushed
1/2 tsp dried thyme, crushed
1/2 tsp ground cloves
1/2 tsp black pepper
1/8 tsp cayenne pepper
15 1/2 oz can black-eyed peas, rinsed and drained
14 1/2 oz can hominy (yellow is traditionally used, but white is ok)
14 1/2 oz can diced tomatoes (do not drain)
14-oz can low-sodium chicken broth
1 Tbsp fresh parsley, coarsely chopped
1 Tbsp molasses

Steps:

1. Heat oil in a 4-quart Dutch oven. Add celery, onion, sweet pepper and garlic. Cook for 5 minutes over medium heat. Stir in chicken, paprika, sugar, dry mustard, cumin, basil, oregano, thyme, cloves, black pepper and cayenne pepper. Cook for 5 more minutes, stirring frequently.
2. Stir in black-eyed peas, hominy, un-drained tomatoes, chicken broth, parsley and molasses. Bring to boil, then reduce heat to low and cover Dutch oven, and let soup simmer for 30 minutes.

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