Emeril's Creole Chicken, Red Beans and Rice Soup

One of Emeril Lagasse's Fall Soups

GMA Recipes Dinner
Difficulty: Moderate
Cook Time: min

This spicy soup from Emeril Lagasse is perfect for a cool day.


  • 1/4 cup olive (or vegetable oil)
  • 1 whole chicken (about 4 pounds), cut into 8 pieces and skin removed
  • Creole Seasoning (available in stores or make your own)
  • 1 1/2 cups onions, chopped
  • 1 cup celery, chopped
  • 1 cup carrots, diced
  • 1 tablespoon garlic, minced
  • 2 bay leaves
  • Pinch cayenne
  • 1 pound dried red beans, rinsed, picked over, soaked overnight and drained
  • 1 gallon chicken stock
  • 1/4 cup uncooked long grain white rice
  • 1/2 cup green onions (green tops only), finely chopped
  • Cooking Directions

    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.

    Sauté the vegetables until they are soft, about for 3 minutes. Add the garlic, bay leaves, cayenne and red beans and sauté 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

    Recipe Summary

    Main Ingredients: chicken, red beans, cayenne, white rice

    Course: Appetizer/Starter, Dinner, Lunch, Soup

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