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Cajun and Creole   -   Crowley Rice Soup   adapted from Chef Paul Prudhomme's Fork In The Road

Description
Ingredients
  • 1 Teaspoon Salt
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Dry Mustard
  • 1 Teaspoon Cumin
  • 1 Teaspoon Thyme
  • 1 Teaspoon Paprika
  • 1 Teaspoon Pepper
  • 2 Large Onions -- chopped
  • 5 Stalks Celery -- chopped
  • 3 Medium Bay Leaf
  • 1 Cup Apple Juice
  • 1/4 Cup Tamari Soy Sauce
  • 4 Tablespoons Balsamic Vinegar
  • 4 Tablespoons Worcestershire Sauce
  • 11 Cups Vegetable Broth
  • 1 Cup Long-Grain Rice
  • 1 Medium Bell Pepper -- chopped
  • 1 Small Zucchini -- chopped
  • 1 Small Yellow Squash -- chopped
  • 1 Small Carrot -- chopped
  • 1 Teaspoon Sugar -- optional
Directions Combine spices in bowl. Preheat a heavy stockpot over high heat for 4 minutes. Add onions, celery, bay leaves and seasoning mix. Stir and cook for 5 minutes. Add apple juice, tamari, vinegar, worcestershire sauce and stir. Allow all the liquid to evaporate and the vegetables start to stick to the bottom of the pan about 20 minutes. Stir in stock, bring to boil and simmer for 25 minutes. Add rice. Stir and cook for 30 minutes. Add remaining ingredients and simmer for 6 minutes or until vegetables are tender.
Serves 4
Time to Make 0:00



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