Soup, Soup, Soup

Soup is one of my absolute favorite things to cook and eat! I thought I would share a couple of my favorite soup recipes.

Sausage and Shrimp Gumbo

3 tbsp of olive oil
3 tbsp of flour
1/2 a medium sized white onion chopped
1 red pepper diced
1 green pepper diced
2 cloves of diced garlic
1 package of andouille sausage (add as much of the sausage as you like. Don't have to us whole package)
3 cans of chicken stock (or more if want soup less thick)
1 bottle of clam juice
1/2 a pound of okra
1 can of crab meat
1 lbs of peeled and devined shrimp
2 Tbsp of creole seasoning
2 bay leaves
1 Tbsp of garlic powder
1 or more Tbsp of red hot sauce
1 Tbsp of onion powder
1 cup of minute rice.
Salt and Pepper to Taste

Chop the onions, peppers, and garlic. Over medium-low heat, in a large soup pot, combine the olive oil and flour. Stir constantly until the flour turns a light brown. Add the onions and peppers. Allow the flour to coat the vegetables. Cook until vegetables are slightly tender, but still a little firm (about 5 minutes). Add the garlic and cook an additional minute. Cut the andouille sausage into about 1/4 an inch thick slices, and add them to the pot. Allow sausage to cook for roughly 2 additional minutes. Add chicken broth, clam juice, okra, crab meat with juice, creole seasoning, bay leaves, garlic salt, red hot sauce, and onion powder. Bring soup to a boil and then reduce heat to a low. Allow soup to simmer for 15 minutes to 30 minutes, stirring occasionally. Ten minutes before serving, add shrimp. One minute before serving, cook rice in a separate pan. To serve, add rice to bottom of bowl and pour soup over the top.

Grandpa Willie Lopez's Green Chili!

Okay so this soup has been a family secrete for years, so I hope that you will all understand that I leave a few ingredients out.

I usually do 5 pork chops (but you can add more or less)
1 cup of flour
2 tbsp of olive oil
1/2 tbsp of chopped garlic (about two cloves)
3 tbsp of garlic salt
3 tbsp of cumin
3 tbsp of chopped cilantro
1 cup of chopped onions (can add more)
1 small can or green chilies
1 jar of tomatillo salsa
1 can of diced tomatoes with green chilli's in it
3 cups of chicken stock
Juice of one lime

Cut the pork chops into chunks. Add the oil of to the stock pot (over medium heat). Dip the pieces of pork into flour and brown in the stock pot. Add the onions after all the pork is in.  Cook until onions are translucent. Add the garlic and cook an additional minute. Add the tomatillo salsa, diced tomatoes, green chilies, cumin, garlic salt, and chicken stock. Bring to a boil and then turn heat down and let simmer. Ten minutes before serving add the cilantro and lime juice. Salt to taste.Serve with warm tortillas.