OOOOOOOOWWEEEEEEE! DIS here is some goood soup I gauranteeee!I added a lil more spice and a can of diced tomato. Along side of my boiled crawdads dis is a homerun!
OMG! Elegant with panache! Came together quickly with precooked rice & chicken poached in stock. Good thing b/c we were chilled after surf fishing until dusk. Used Frank's Hot Sauce augmented with Tobasco Habanero & a blend of thyme, garlic powder, paprika & Lowry's seasoned salt for the creole seasoning. Used 1/2 the butter, flour & milk but soup thickened nicely. Definately will make again for guests but this pot is ours! Thank you Grandpa Harry for a "something special" recipe that is a keeper! edit - next time I will serve the soup "the first time" before adding the roux then make up 1/4 recipe of the roux for "the second serving" that way getting 2 texturally very diifernet & yum soups out of 1 batch.
Loved it! Next time I will add lots more hot sauce and creaole seasoning.
Oh My Goodness! This is a wonderful soup!! The only changes I made to this recipe was to use 4 cups of vegetable broth with 3 cups of chicken broth to cook my chicken; I also used 3 cups of ham instead of only 1 (at my husband's request ~ a real ham lover!). I used Chardonnay for the white wine. The flavor of this soup gives you just the right amount of spiciness and I would not add or change a thing to my next batch. I did have to resist the temptation to add a little green pepper to the celery and onions just or some okra to add a little color. But the soup really didn't need it! Thanks so much for sharing this recipe with us, Grandpa Harry!
This was awesome! My whole family loved it. Thanks for a great recipe.