Best Swamp Soup Recipes

SWAMP SOUP

Steps:

• 1. Dice & cook onion in a non-stick 5 qt. pot until transparent and tender. (You may want to dice a clove of garlic and add here instead of the garlic powder)
• 2. Slice the polish kielbasa & cut into quarters and brown/cook in with the onions, stirring occasionally for 5 mins. or so.
• 3. Add rest of ingredients, stir, and bring to a boil, then reduce heat to simmer and cook until heated through and the green peas in the dry Knorr soup mix are cooked through. (Just taste one every few minutes to tell).
• 4. Great with cornbread & you can add more chicken stock, if desired~also, you can add more beans as I do when we eat it the next day! This is also just as good or better the 2nd day! I have also added a can of pinto beans, but we like the navy & northern the best. I have also used fresh turnip greens, but canned is just as good and you can add a can of mixed greens or collards or just about anything & this is still GREAT soup!
• 5. **** Please note: Do NOT add salt to this as the dry soup mix has enough salt in it already & you may oversalt it, also the beans/turnip greens/etc. are usually already salted. Substituting turkey or chicken sausage works great with this too. *I always double this recipe and make additions too!

BIG O'S GUMBO GIRLS' SUPERBOWL SWAMP SOUP

Steps:

• GUMBO DIRECTIONS: In large stock pot heat ready made roux over medium high heat. If creating a dark roux, combine 1 cup flour with one cup vegetable oil. Heat in pot whisking constantly over medium high heat until it becomes dark brown. When either roux is heated, immediately, add onions, celery, bell peppers, and garlic. Stirring not to burn the roux, cook until onions are clear. Add the water, shrimp stock , and the liquid from oysters to roux mixture, bring to a boil, and cook 30-40 minutes. Add salt, red and black pepper to taste. Reduce to medium heat, add crabmeat, crawfish, and shrimp in that order. Cook 5 minutes. Darken with Kitchen Bouquet, one teaspoon at a time to create a medium dark brown color. Add Zatarain's Creole Seasoning to taste. Add oysters, green onions, and parsley. Reduce heat to low and cook for 5 minutes. Spoon into bowl over cooked rice. Sprinkle file' on top and add a dash or two of Tabasco sauce for flavoring if desired. SHRIMP STOCK DIRECTIONS: Combine all in a sauce pan. Bring to a boil. Reduce to medium high heat and cook about 30 minutes. Strain stock into a container. May freeze until ready to use.

SWAMP SOUP

Steps:

• Chop onion Cut sausage into bite size pieces Brown sausage & onion over med heat
• Mix all ingredients together in a slow cooker & cook 6 hrs

GREEN SWAMP SOUP

Steps:

• SAUTE ONION, GRN PEPPER, CELERY WITH COOKING SPRAY ADD ALL THE BOUILLON CUBES TOGETHER WITH 6 C. HOT WATER. ADD REMAINING INGREDS.
• I USED A LARGE PAN AS FOR THE VOLUME OF THE SOUP
• SIMMER ON MED. HEAT FOR 1- 1 1/2 HRS. ENJOY

PRINCESS FIONA'S ROYAL SWAMP SOUP

Steps:

• Brown meat in large saucepan; drain.
• Add broth, salsa and corn; mix well. Bring to boil. Reduce heat to low; simmer 5 minutes or until heated through, stirring occasionally.
• Serve topped with the crushed chips and cheese.

SWAMP SOUP RECIPE

Steps:

• Clean and chop the onion, carrot, celery and garlic. Cook in a large pot with olive oil over medium heat until the vegetables have softened (about 5 minutes). Stir in the basil and oregano and cook for one more minute. Pour in the cans of diced tomatoes (do not drain) and tomato sauce. For the diced tomatoes you can either use 3 (15 oz.) cans or 1 (28 oz.) can plus 1 (15 oz.) can. The latter will probably be less expensive. Add 1 1/2 cups chicken broth or 1 1/2 cups water plus 1 1/2 tsp chicken bouillon. To make this a vegetarian dish, simply substitute the chicken broth or bouillon with a vegetable variety. Add the brick of frozen spinach. Allow the mixture to heat through, stirring occasionally to break up the spinach as it melts (about 10 minutes). Once the soup is completely heated through, dice the swiss cheese. Reduce the heat to low or turn the heat off completely. Drop in the swiss cheese and stir it in. The cheese will melt and become gooey but remain in clumps. If the heat is left on high, the cheese will melt too much and dissolve in. Alternatively, you can add the cheese to each bowl of soup after serving.

PRINCESS FIONA'S ROYAL SWAMP SOUP

Steps:

• BROWN meat in large saucepan; drain.
• ADD broth, salsa and corn; mix well. Bring to boil. Reduce heat to low; simmer 5 minutes or until heated through, stirring occasionally.
• SERVE topped with the crushed chips and cheese.