Category: Soups

41 Best Carrot Recipes

What are your favorite carrot recipes? If you said classic carrot cake or baby carrots and dip, you’re probably not alone. But I’m sharing 40+ of my best carrot recipes here in the hopes that you’ll try cooking this bright orange vege…


What are your favorite carrot recipes? If you said classic carrot cake or baby carrots and dip, you’re probably not alone. But I’m sharing 40+ of my best carrot recipes here in the hopes that you’ll try cooking this bright orange vegetable in a new way. They might seem humble, but carrots are insanely versatile. Roasted carrots make a wonderful side dish, for example, and carrot ginger soup is the perfect cozy meal for a cold day. Tangy pickled carrots are great for snacking, while a fresh carrot salad could be the star of your next picnic. Below, you’ll find […]

Chicken and Sausage Gumbo

The most requested meal by my parents to me is hands down always my Chicken and Sausage Gumbo. I think it’s because my parents cook primarily Korean food that things like gumbo intimidate them a little. Flavor-wise this is right up their alley, especially for my dad. He LOVES stewy dishes with a lot of flavor (and some spicy heat) – which is exactly what we have with our gumbo! I learned to cook gumbo…

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The post Chicken and Sausage Gumbo appeared first on Spoon Fork Bacon.

Chicken sausage gumbo recipe in two bowls with rice.

The most requested meal by my parents to me is hands down always my Chicken and Sausage Gumbo. I think it’s because my parents cook primarily Korean food that things like gumbo intimidate them a little. Flavor-wise this is right up their alley, especially for my dad. He LOVES stewy dishes with a lot of flavor (and some spicy heat) – which is exactly what we have with our gumbo!

I learned to cook gumbo in culinary school from a chef who had spend most his career in the south. My recipe today takes complete inspiration from that chef instructor who also taught be a great dark roux shortcut! We get into that below!

What is Gumbo?

How to Make Chicken and Sausage Gumbo?

Ingredients

Process

  1. Place all spice-blend ingredients in a small mixing bowl and whisk together. Set aside. Pour flour into a skillet and toast over medium heat until golden brown and nutty, 6 to 8 minutes, stirring occasionally. Remove from heat and set aside. Place butter into a large pot or Dutch oven and melt over medium-high heat. Add Andouille and brown for 5 minutes.
  2. Using a slotted spoon, remove sausage from pot.
Sausage cooking in a pot for gumbo.
Gumbo ingredients in a pot being cooked.
cajun seasoning in a pot for make gumbo.
Chicken sausage gumbo in a pot with seasonings.
Gumbo ingredients in a pot cooking.
Gumbo stock in a pot simmering with vegetables.
Gumbo simmer in a big pot.
Shrimp, chicken, and some veggies being added to a big pot of gumbo.
Gumbo in a big pot simmering together.
Close up of a bowl of gumbo with rice on the side.

Two bowls of gumbo with cilantro on the side.
Close up on one big bowl of gumbo with a spoon in it.

More Cozy and Delicious Recipes You Will Love

Close up on one big bowl of gumbo with a spoon in it.
Print

Chicken and Andouille Gumbo

Course dinner
Cuisine Amercian
Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 45 minutes
Servings 8
Calories 401kcal
Author Teri & Jenny

Ingredients

cajun seasoning blend

  • 3 tablespoons smoked paprika
  • 1 ½ tablespoons garlic powder
  • 1 ½ tablespoon onion powder
  • 1 tablespoon ground ginger
  • 1 tablespoon ground mustard
  • 1 tablespoon chile powder
  • 1 ½ teaspoons cayenne pepper
  • 1 teaspoon black pepper

gumbo

  • ¼ cup plus 2 tablespoons all purpose flour
  • 4 Andouille sausages, chopped
  • 6 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 2 celery ribs, diced
  • 2 green bell peppers, seeded and diced
  • 3 garlic cloves
  • 2 tablespoons oregano, minced
  • 2 tablespoons thyme, minced
  • 3 to 4 cups chicken stock
  • 2 bay leaves
  • 1 cup fresh corn kernels (from 2 ears)
  • 1 pound shrimp, peeled and cleaned with tails intact
  • 1 ½ cups cooked and shredded chicken breast
  • 8 okra, cut into ½-inch pieces
  • salt and pepper to taste

garnishes

  • ¼ bunch cilantro, chopped
  • gumbo file, optional
US Customary – Metric

Instructions

  • Place all spice-blend ingredients in a small mixing bowl and whisk together. Set aside.
  • Pour flour into a skillet and toast over medium heat until golden brown and nutty, 6 to 8 minutes, stirring occasionally. Remove from heat and set aside.
  • Place butter into a large pot and melt over medium-high heat. Add Andouille and brown for 5 minutes. Remove from heat.
  • Add onion, celery and bell peppers and sauté for 4 to 5 minutes. Season with salt and pepper. Add garlic oregano, thyme, and spice-blend and continue to sauté for 2 minutes.
  • Stir in toasted flour and continue to stir until no lumps remain. Cook flour mixture for 4 to 5 minutes or until flour has browned slightly more. Add stock, while stirring to prevent lumps from forming. Add bay leaves.
  • Bring mixture to a boil and lower heat to medium-low. Simmer, covered for 25 to 30 minute or until gumbo has thickened.
  • Remove cover and stir in corn, shrimp, chicken, and okra. Raise heat up to medium and cook for about 5 minutes or until shrimp have just cooked through. Adjust seasonings.
  • Serve gumbo over rice, topped with chopped cilantro and a sprinkle of gumbo file, if using.

Nutrition

Serving: 1serving | Calories: 401kcal | Carbohydrates: 20g | Protein: 30g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 216mg | Sodium: 913mg | Potassium: 620mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2385IU | Vitamin C: 35mg | Calcium: 157mg | Iron: 5mg

The post Chicken and Sausage Gumbo appeared first on Spoon Fork Bacon.

Chicken and Sausage Gumbo

The most requested meal by my parents to me is hands down always my Chicken and Sausage Gumbo. I think it’s because my parents cook primarily Korean food that things like gumbo intimidate them a little. Flavor-wise this is right up their alley, especially for my dad. He LOVES stewy dishes with a lot of flavor (and some spicy heat) – which is exactly what we have with our gumbo! I learned to cook gumbo…

Read More

The post Chicken and Sausage Gumbo appeared first on Spoon Fork Bacon.

Chicken sausage gumbo recipe in two bowls with rice.

The most requested meal by my parents to me is hands down always my Chicken and Sausage Gumbo. I think it’s because my parents cook primarily Korean food that things like gumbo intimidate them a little. Flavor-wise this is right up their alley, especially for my dad. He LOVES stewy dishes with a lot of flavor (and some spicy heat) – which is exactly what we have with our gumbo!

I learned to cook gumbo in culinary school from a chef who had spend most his career in the south. My recipe today takes complete inspiration from that chef instructor who also taught be a great dark roux shortcut! We get into that below!

What is Gumbo?

How to Make Chicken and Sausage Gumbo?

Ingredients

Process

  1. Place all spice-blend ingredients in a small mixing bowl and whisk together. Set aside. Pour flour into a skillet and toast over medium heat until golden brown and nutty, 6 to 8 minutes, stirring occasionally. Remove from heat and set aside. Place butter into a large pot or Dutch oven and melt over medium-high heat. Add Andouille and brown for 5 minutes.
  2. Using a slotted spoon, remove sausage from pot.
Sausage cooking in a pot for gumbo.
Gumbo ingredients in a pot being cooked.
cajun seasoning in a pot for make gumbo.
Chicken sausage gumbo in a pot with seasonings.
Gumbo ingredients in a pot cooking.
Gumbo stock in a pot simmering with vegetables.
Gumbo simmer in a big pot.
Shrimp, chicken, and some veggies being added to a big pot of gumbo.
Gumbo in a big pot simmering together.
Close up of a bowl of gumbo with rice on the side.

Two bowls of gumbo with cilantro on the side.
Close up on one big bowl of gumbo with a spoon in it.

More Cozy and Delicious Recipes You Will Love

Close up on one big bowl of gumbo with a spoon in it.
Print

Chicken and Andouille Gumbo

Course dinner
Cuisine Amercian
Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 45 minutes
Servings 8
Calories 401kcal
Author Teri & Jenny

Ingredients

cajun seasoning blend

  • 3 tablespoons smoked paprika
  • 1 ½ tablespoons garlic powder
  • 1 ½ tablespoon onion powder
  • 1 tablespoon ground ginger
  • 1 tablespoon ground mustard
  • 1 tablespoon chile powder
  • 1 ½ teaspoons cayenne pepper
  • 1 teaspoon black pepper

gumbo

  • ¼ cup plus 2 tablespoons all purpose flour
  • 4 Andouille sausages, chopped
  • 6 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 2 celery ribs, diced
  • 2 green bell peppers, seeded and diced
  • 3 garlic cloves
  • 2 tablespoons oregano, minced
  • 2 tablespoons thyme, minced
  • 3 to 4 cups chicken stock
  • 2 bay leaves
  • 1 cup fresh corn kernels (from 2 ears)
  • 1 pound shrimp, peeled and cleaned with tails intact
  • 1 ½ cups cooked and shredded chicken breast
  • 8 okra, cut into ½-inch pieces
  • salt and pepper to taste

garnishes

  • ¼ bunch cilantro, chopped
  • gumbo file, optional
US Customary – Metric

Instructions

  • Place all spice-blend ingredients in a small mixing bowl and whisk together. Set aside.
  • Pour flour into a skillet and toast over medium heat until golden brown and nutty, 6 to 8 minutes, stirring occasionally. Remove from heat and set aside.
  • Place butter into a large pot and melt over medium-high heat. Add Andouille and brown for 5 minutes. Remove from heat.
  • Add onion, celery and bell peppers and sauté for 4 to 5 minutes. Season with salt and pepper. Add garlic oregano, thyme, and spice-blend and continue to sauté for 2 minutes.
  • Stir in toasted flour and continue to stir until no lumps remain. Cook flour mixture for 4 to 5 minutes or until flour has browned slightly more. Add stock, while stirring to prevent lumps from forming. Add bay leaves.
  • Bring mixture to a boil and lower heat to medium-low. Simmer, covered for 25 to 30 minute or until gumbo has thickened.
  • Remove cover and stir in corn, shrimp, chicken, and okra. Raise heat up to medium and cook for about 5 minutes or until shrimp have just cooked through. Adjust seasonings.
  • Serve gumbo over rice, topped with chopped cilantro and a sprinkle of gumbo file, if using.

Nutrition

Serving: 1serving | Calories: 401kcal | Carbohydrates: 20g | Protein: 30g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 216mg | Sodium: 913mg | Potassium: 620mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2385IU | Vitamin C: 35mg | Calcium: 157mg | Iron: 5mg

The post Chicken and Sausage Gumbo appeared first on Spoon Fork Bacon.

Brothy Broccoli & Potato Soup with Crispy Potato Skins

This ultra-flavorful, brothy broccoli and potato soup has a surprising amount of flavor with a limited number of ingredients: it’s dinnertime magic! With a surprisingly robust brothy base (that actually uses just water, no broth or stock at all) flavored with pancettak, garlic and green onions, plus chunks of tender potatoes and broccoli, this satisfying […]

The post Brothy Broccoli & Potato Soup with Crispy Potato Skins first appeared on Love and Olive Oil.

This ultra-flavorful, brothy broccoli and potato soup has a surprising amount of flavor with a limited number of ingredients: it’s dinnertime magic!

With a surprisingly robust brothy base (that actually uses just water, no broth or stock at all) flavored with pancettak, garlic and green onions, plus chunks of tender potatoes and broccoli, this satisfying soup gets a crunchy, savory topping of fried potato skins (hooray for zero food waste!) and shaved parmesan cheese.

Green ceramic bowl with a silver spoon filled with Brothy Broccoli & Potato Soup, bowl of Crispy Potato Skins and shaved parmesan in the background.

I think we all think of cream when we think of broccoli soup, and this is certainly not that. I think brothy is the best descriptor to counteract the assumption of cream. And sure enough, there’s no cream in sight.

Rather, this soup is chunky and satisfying in all the right ways, with a surprising amount of flavor considering the limited ingredients. It’s really one of our favorite soup recipes we’ve ever made.

The robust, brothy base (that actually uses no broth at all, just water) gets is satisfying flavor from pancetta, garlic, a bit of tomato paste and some green onions, combined with cubes of creamy potato, broccoli florets so soft and tender they almost melt in your mouth, and a sprinkle of Parmesan cheese on top for good measure.

Plus I surely can’t forget to mention the crispy fried potato skins, which add a beautiful crunchy contrast to the otherwise soft ingredients in the rest of the soup (not unlike fried tortilla strips on top of tortilla soup, which is obviously the best part).

The crispy potato skins and the shaved parmesan cheese are truly the icing on the cake, if you will. If the cake was soup and the icing was cheese and crispy potato skins.

(more…)

Easy French Onion Soup

Classic French Onion Soup is so incredibly flavorful and easy to make! Delicious caramelized onions swimming in a savory broth are topped with Gruyère cheese,…

top view of a small bowl of french onion soup topped with cheesy toast over the soupClassic French Onion Soup is so incredibly flavorful and easy to make! Delicious caramelized onions swimming in a savory broth are topped with Gruyère cheese,…

Dumpling Soup

This dumpling soup recipe has a not-so-secret ingredient: frozen potstickers! They make this soup supremely quick and easy. It’s just the thing for nights when you’re really craving the comfort and convenience of takeout, but you somehow co…


This dumpling soup recipe has a not-so-secret ingredient: frozen potstickers! They make this soup supremely quick and easy. It’s just the thing for nights when you’re really craving the comfort and convenience of takeout, but you somehow convince yourself to cook dinner anyway. And if you cook this dumpling soup, you’ll be glad you did! The potstickers and veggies float in a fragrant broth that’s spiked with garlic, tamari, and lots of fresh ginger. It’s warming and flavorful, and the fact that it comes together in under 30 minutes only makes it taste better. This dumpling soup has been one […]

Beef Noodle Soup

Warm and cozy Beef Noodle Soup is a wonderful change up from classic chicken noodle soup. Tender beef is joined with vegetables and egg noodles…

top view of a white bowl with beef noodle soup next to a small bowl of fresh parmesan cheese and fresh parsleyWarm and cozy Beef Noodle Soup is a wonderful change up from classic chicken noodle soup. Tender beef is joined with vegetables and egg noodles…