Cheddar & Ale Soup

My love affair with Abita continues with this creamy, warming soup (straight from the Abita cookbook).

Despite our mild winter and persistent warm weather, we have had a few chilly rainy days.  Perfect soup weather.  And this recipe puts me in a St Paddy’s Day kinda mood.  

I served it with Irish Soda Bread, but it would also be good with a warm slice of beer bread to keep with the theme.

For a vegetarian version, substitute vegetable stock for the chicken stock.

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Spicy Shrimp & Broccoli Soup

Cold nights call for hot soup.  That’s my story and I’m sticking to it!

Earlier this week the temperature was 78°.  That’s right: seventy-eight degrees.  Phew!  Louisiana weather is nothing if not a daily surprise.  Last night the low was 25°.  That is a 50+ degree swing.  Nothing new for us, though.  I know not to get too excited about a sunny, warm day in January because the next is likely to be bitterly cold and gloomy.  It’s just one of those things you learn to live with and you adjust accordingly.  And honestly, I would rather deal with the surprises than with 3 or 4 months of constant cold and gloom; so….I’m not complaining!  :)

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Crawfish Chowder

This recipe has become a Christmas Eve tradition for us.  It’s not the only time I make it, but it’s so delicious, warming and filling and yields enough to serve 8-10.   It is also easily doubled.

I use pre-cooked, peeled crawfish tails that are found in the freezer section at the grocery.  The trick to using these that most people neglect is preparing them before adding to whatever recipe they’re cooking.  Always, always, ALWAYS rinse them well after thawing.

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Savory Broccoli & Chicken Soup

Oddly, this week has found me chaffeuring dental patients to and from tooth-extraction appointments!  {eeeeek!}   Spicehubby had to have a pesky problem tooth surgically removed today   and tomorrow a dear friend is having TWO wisdom teeth pulled!  I don’t mind being the caretaker, I’m just glad I’m not the patient!  :)

Because these two won’t be able to eat anything hard or solid for a few days, I started planning soft meals to carry us through this week.  This first recipe is so super easy and makes several servings.  It was Spicehubby’s first meal this afternoon once the numbness subsided, and there is plenty left for tomorrow as well as sharing a heaping bowl with Sara for her recovery time.

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The Last Gumbo of the Season

I have a secret; well, a confession, really. I’m from Louisiana, 36 years old and have never made a roux. If you are at all familiar with Louisiana cuisine, this may surprise you. But the truth is, back in the day when I could’ve learned how to make a roux (because just about every dish my mother or grandmother made started with a roux) I just wasn’t interested. It looked too time-consuming and complicated. Now that I’m the cook, there are easier ways of doing it. Like that wonderful invention Savoie’s roux in a jar. Or what I’ll be using today: Louisiana Purchase gumbo mix. See, I like to cook; but I’m not a glutton for punishment. I like making things easy when it doesn’t affect the quality or taste. A little chicken, some smoked turkey (that truly tastes better than tasso!), add in some deer sausage, and voila! Ça c’est bon!

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