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Soups & Stews
Creole
4 - 6 servings
15 minutes
1 hour
4 ounces vegetable oil (about ½ cup)
4 bone-in chicken thighs
3 ribs celery, diced
1 onion, diced (about 1 cup)
4 hatch peppers, roasted, peeled, stemmed, seeded, and diced
½ green bell pepper, diced
4 cloves peeled garlic, minced
1 cup all-purpose flour
1 ½ quarts chicken broth
½ cup canned peeled whole tomatoes, blended
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
2 bay leaves
1 ½ pounds andouille sausage, sliced diagonally
1 ½ pounds (16/20) shrimp, peeled and deveined
Hatch Pepper Green Rice
2 tablespoons olive oil
½ cup diced onion (about ½ onion)
2 cups long grain white rice
1 Melissa’s Hatch pepper, peeled, stemmed, and seeded
1 bunch cilantro
1 quart chicken broth
In a saucepan, heat the olive oil and sauté the onion until translucent, about 3 minutes. Add the rice and sauté, stirring constantly, until lightly browned, about 5 minutes.
In a blender, combine the Hatch pepper, cilantro, and broth, and process until blended. Add to the rice mixture, bring to a boil, and then reduce the heat to low. Cover and steam until the rice is tender, about 20 minutes.
In a saucepan over medium heat, heat the vegetable oil. Cook the chicken, turning once, until golden brown, about 10 minutes per side. Remove to a plate, reserving the pan drippings, and set the chicken aside.
Increase the heat to medium-high, add the celery, onion, Hatch peppers, bell pepper, and garlic to the pan drippings, and sauté until tender, about 5 minutes.
Add the broth, tomatoes, salt, pepper, oregano, and bay leaves and bring to a boil. Add the chicken, reduce the heat to medium, and cover. Cook until the chicken is cooked through, about 20 minutes. Add the sausage and shrimp, cover, and cook until the shrimp is opaque, about 15 minutes. Remove the bay leaves and serve over Hatch Pepper Green Rice.
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