Emeril's Creole Chicken, Red Beans and Rice Soup
One of Emeril Lagasse's Fall Soups
This spicy soup from Emeril Lagasse is perfect for a cool day.
In a large heavy stockpot, heat the oil. Season the chicken with Creole seasoning.
When the oil is hot, add the chicken to the pot and sear on each side until light brown, about 3 minutes per side. Add the onions, celery and carrots to the pot and season to taste with Creole Seasoning.
Saut?? the vegetables until they are soft, about for 3 minutes. Add the garlic, bay leaves, cayenne and red beans and saut?? for 1 minute.
Add the stock and bring the liquid to a boil. Reduce the heat to a simmer, and cook uncovered until the beans are tender, about 2 hours.
Using tongs or a slotted spoon, carefully remove the chicken pieces from the pot and separate the meat from the bones with two forks, or a knife and fork. Discard the bones and return the meat to the pot, stirring to incorporate the meat into the soup.
Add the rice to the pot and cook until tender, about 15 - 20 minutes. Re-season the soup as needed and ladle into soup bowls, garnishing each serving with green onions. Serve with hot French bread.
c. Emeril Lagasse, 1999