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January 1999 Issue
A Pot on the Stove Keeps the Blues Away
by Ronda L. Halpin
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Seafood & Wild Rice Soup
If you've ever been lucky enough to enjoy Cajun cuisine, this soup will bring back memories. Red snapper, crab, and wild rice give it that unique down-home feeling while its peppy spice blend gives it Cajun flair.
  • 1 qt. stewed tomatoes
  • 1 qt. water
  • 1 qt. chicken broth
  • 1 c. wild rice
  • 1 c. carrots, sliced
  • 1 onion, coarsely chopped
  • 1 red pepper, coarsely chopped
  • 2 cloves garlic, minced
  • 1/2 tsp. oregano
  • 2-3 T. chili powder
  • 1 tsp. ground cumin
  • salt and pepper to taste
  • 1/2 lb. red snapper, cut into 1" pieces
  • 1/2 lb. crabmeat, cut into 1" pieces
Combine stewed tomatoes, broth and water in a large stock pot and place over medium heat. Add wild rice and carrots and cook for 20 minutes. Add onion and red pepper and continue cooking for another 10 minutes. Then, add the seasonings and lower heat to low or medium-low and slow simmer until you achieve the desired taste. Five minutes before serving, add the snapper and crabmeat and allow to cook. Note: The seafood will cook very quickly, so check the snapper frequently by piercing with a fork. When it flakes easily, it's done. If you prefer a milder fish, try adding 1" pieces of cod about 2-3 minutes before serving. Cod will cook even faster than snapper and may flake apart more when serving.
  • Yields: about 4 quarts of soup
  • Preparation Time: 40 minutes, plus simmering time
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