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| 1 | |
pound | |
10 Bean Soup Mix ** |
| 2 | tablespoons | Tony Chachere's Creole Seasoning | ||
| 2 | tablespoons | parsley flakes | ||
| 2 | ham hocks (preferably smoked) | |||
| 1 | 10-ounce can | beer | ||
| 2 | cups | chopped onions | ||
| 2 | cups | chopped celery | ||
| 4 | cloves | garlic, chopped | ||
| 2 | cans | stewed tomatoes | ||
| 2 | whole | jalapeno peppers | ||
| 2 | whole | mild banana peppers | ||
| 1 | pound | smoked sausage, sliced | ||
| 1/2 | pound | raw de-boned chicken, diced | ||
| 1 | pound | raw peeled shrimp | ||
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| Wash and drain beans removing any foreign material.
Combine beans, 7 cups water, beer, ham hocks, Tony's Seasoning, and parsley flakes in
large gumbo (soup) pot. Bring to boiling and reduce to simmer. Chop onions,
celery, and garlic fine and add to soup. Dice stewed tomatoes, removing cores and
add to pot along with peppers. Simmer covered for about 2 hours, stirring
occasionally. (Stir carefully - broken peppers allow seeds to escape, which are the
hottest part!). Before adding meat, remove ham hocks and trim off fat and bone. Also remove peppers. Return ham meat to soup with bite-size pieces of sausage and chicken meat. Simmer 1-1/2 hours longer or until beans are soft. Add the shrimp 15 minutes before serving. Serve cajun style over rice. Note: Reduce the 7 cups of water to 3-1/2 cups if beans are pre-soaked and reduce cooking time to 1 hour before adding meats. The brand of mix with this recipe on the back (King's) is no longer available at my stores. Good thing I kept an "old" one around just in case something like that happenned! This is an excellent "soup" but it is more like stew because it is so thick and goooood! ** The type of beans in the mix that I used were: Black, Black-eyed Pea, Great Northern, Small Red, Large and Small Limas, Pink, Pinto, Yellow and Green Split Pea. |
