Soup Sampler Recipe
Small cup gumbo, small cup crawfish etouffee and small cup red beans & rice served with toast and hushpuppy.
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Ingredients
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Gumbo
Crawfish Étouffée
Red Beans & Rice
Hush Puppies & Toast
Method
Gumbo
- 1
Prepare the Gumbo
In a large pot, cook the sausage over medium heat until browned. Add the onion, bell pepper, celery, and garlic and sauté for about 5 minutes. Stir in the okra, shrimp, chicken broth, Cajun seasoning, bay leaves, salt, and pepper. Bring to a boil and reduce heat to simmer for about 30 minutes.
Crawfish Étouffée
- 2
Make the Crawfish Étouffée
In a skillet, melt the butter over medium heat. Add the onion, bell pepper, celery, and garlic and sauté for about 5 minutes. Stir in the crawfish, chicken broth, Cajun seasoning, salt, and pepper. Simmer for about 20 minutes.
Red Beans & Rice
- 3
Prepare the Red Beans & Rice
In a pot, sauté the sausage, onion, bell pepper, and garlic until softened. Add the red beans, chicken broth, bay leaf, Cajun seasoning, salt, and pepper. Simmer for about 30 minutes. Serve over cooked rice.
Hush Puppies & Toast
- 4
Make the Hush Puppies
In a bowl, mix the cornmeal, buttermilk, egg, onion, and salt until well combined. Drop spoonfuls into hot oil and fry until golden brown. For the toast, simply toast the bread slices.