Scott's Recipe

Chicken Creole Soup

Category: Cajun

2 1/2 lb chicken
8 cups water
3 chicken bouillon cubes
1/2 cup butter
1 cup celery, diced
1 cup green pepper, diced
1 cup onion, diced
1 cup red pepper, diced
4 cups canned stewed tomatoes
1 cup long grain rice
1/4 cup okra
1/2 tsp ground cloves
1 Tbsp accent
1/2 tsp ground black pepper
1/4 tsp nutmeg
1 cup frozen peas
1/2 tsp fi'le powder


1. In a large pot add the chicken, water and bouillon cubes and bring to a boil.
2. Reduce heat and simmer for 1 1/2 hours, covered.
3. Remove chicken from pot and set aside to let cool.
4. Remove skin, bones and fat from chicken and shred meat; set aside.
5. Strain broth and set aside.
6. Melt butter in same pot and add onions, celery, green and red peppers and sauté until vegetables are soft.
7. Add tomatoes, rice, okra, peas and seasonings. Continue adding the strained broth and shredded chicken.
8. Bring to a boil, then reduce heat and simmer for 45 minutes
9. Adjust seasonigs to taste and serve.