Showing posts with label Soup. Show all posts

Jambalaya

This is Daddy Randy's specially adapted Jambalaya recipe.  It's amazing and perfect.



  • 3 Tbsp unsalted butter
  • 1/2 lbs smoked Italian sausage (pure pork sausage/Polish Kielbasa), diced into 1/4 in pieces
  • 1/2 lbs smoked ham, diced
  • 1/2 lbs shrimp, diced
  • 2 bay leaves
  • 2 Tbsp & 3/4 tsp Chef Paul Prudhomme's Magic Seasoning Blends (Poultry Magic)
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 1 cup green pepper, chopped
  • 1 Tbsp minced garlic
  • 1/2 cup tomato sauce
  • 1 cup tomatoes, chopped
  • 2 1/2 cups chicken stock
  • 1 1/2 cups (3 boxes) cooked rice (2 jambalaya and 1 dirty rice boxes)

 Detailed instructions for making the best jambalaya ever:
  1. Cook rice separate, set aside.
  2. Sauté onions, peppers, and celery in butter.  Add garlic after vegetables are sautéed.
  3. Brown sausage separate, then chop. Let cool.
  4. Brown ham in sausage grease.
  5. Combine both meats with the vegetable mixture. Add tomatoes, tomato sauce, chicken stock, and uncooked rice and mixes, seasonings, and bay leaves.
  6. Add uncooked shrimp the last 5 minutes of cooking. Let sit on warm for 5 minutes to let sauces sink in.
  7. Consume the deliciousness! 
*TIP: Dad's secret ingredient is a couple drops of Tabasco sauce.

Curried Pumpkin Soup

From Taste of Home Magazine. Does not taste anything like Indian Curry, just FYI.

  • 1/2 lbs fresh mushrooms (1-2 cans)
  • 1/2 C onion, chopped
  • 2 Tbsp butter
  • 2 T all-purpose flour
  • 1/2-1 tsp curry powder
  • 3 C vegetable broth
  • 1 can (15 oz) pumpkin
  • 1 can evaporated milk
  • 1 Tbsp honey
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp ground nutmeg
  • chives to garnish
In large saucepan, saute mushrooms & onions in butter until tender.  Stir in flour & curry powder until blended.
Gradually add the broth.
Bring to boil; cook & stir for 2 minutes or until thickened.
Add pumpkin, salt, pepper, milk, honey, and nutmeg.
Heat throughly. Garnish and serve.

1 cup = approx. 157 calories.
Serves about 6; Prep time about 20 minutes.

Broccoli Potato Cheese Soup

This is a really good soup and it even has a little kick if you like. We Dopps always like a little extra kick. ;)

  • 1 can chicken broth 
  • 1 lb. broccoli, diced
  • 2 potatoes, cubed
CHEESE MIX, cubed:
  • 1 cube butter 
  • 1 tsp. chicken bullion 
  • 1 cup milk 
  • 1 lb. Velveeta cheese 
  • 1 tsp. red pepper flakes (optional) 

Directions: Add broccoli and potatoes to broth (or water) and simmer 7 minutes. In separate pan over low heat (or microwave in a large glass bowl) melt butter, bullion, milk, and cheese together. Mix sauce with chicken and veggies-do not drain broth. (You can leave out the potatoes and chicken if you prefer just broccoli).

Compliments from: http://www.favfamilyrecipes.com/2012/02/broccoli-cheese-soup.html

Zucchini Soup



1 cup chopped onions
2 tablespoons butter
3 cups sliced zucchini
2 cups chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup half and half cream
1 cup grated cheddar cheese
1/2 cup sour cream
4 slices bacon, cooked until crisp, then crumbled

In large saucepan cook onions in melted butter until tender. Add sliced zucchini and chicken broth and bring to a boil. Simmer until tender (about 15 min) and add salt and pepper to taste. Cool slightly. Pour mixture into blender and puree it. Stir in half and half and return to saucepan to reheat but do not boil. Garnish with grated cheese, sour cream and bacon bits. Serves 4 people.

Grandma Cheryl's Clam Chowder

Both Shay and I like clam chowder. And like everything else, there is nothing better than a good home-made version. We got this from Grandma Cheryl after we tried it at her house and loved it.

3/4 pound clams or 2-3 cans minced clams (not-drained)
1 cup chopped onions
1 cup diced celery
2 cups diced potatoes
3/4 cup butter
3/4 cup flour
1 quart half & half
1 1/2 tsp salt
1/2 tsp sugar




Add clams and vegetables to large pot. Add water only enough to cover. Simmer over medium heat until tender (about 20 minutes or so)

In a separate large frying pan, melt butter and add flour. Mix together then add half & half. Once it starts to boil add to vegetable/clam pot. Season with salt and pepper and serve after sufficiently thickens.

Mom's Quick Soup

I got this from Mom and she called it "Mom's Quick Soup", so I think it actually comes from Grandma Cheryl

Easy and great for rainy days.

½ lb hamburger
1 can each:
Bean with Bacon Soup
Vegetable Soup
Tomato Sauce
Water (1-2 cans)

Brown hamburger. Add remaining ingredients and heat through.

White Chili

Given to us from Amy Smith and Maria Baron. Thank you for another great recipe that must be shared with the Dopp and Fullmer families! ;) I personally like this better than regular chili.

3-4 boiled chicken breasts (in chicken broth or water), cook thoroughly
3 (15-15.5 oz) cans great northern or white kidney (cannellini) beans, rinsed & drained
1 c chopped onion
1 1/2 c chopped red, green, or yellow sweet peppers
2 fresh jalapeño chili peppers, chopped
2 cloves garlic, minced
2 tsp ground cumin
1/2 tsp salt
1/2 tsp dried oregano, crushed
3 1/2 c chicken broth/cream of chicken soup/ sour cream
Shredded Monterey Jack cheese
Tortilla chips/strips

Combine in crockpot, cover and cook on low-heat for 8-10 hours or high heat for 4-5 hours.

Top with cheese, sour cream, and/or tortilla strips!

NOTE: Kory and I like it spicy, but even with all the called for ingredients, we don't find it too spicy. If you do not like spice, use a smaller amount of jalapeños.
NOTE: For creamier soup, use more cream of chicken soup over chicken broth.
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