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Soups, Stews and Chili

Discussion in 'Swamp Cook Shack' started by WhattaGator, Apr 11, 2019.

  1. WhattaGator

    WhattaGator Ever Vigilant Psycho Mod Moderator VIP Member "Cook Shack Chef"

    Let's start this thread off with a recipe that can be (and is) slightly varied by regional tastes...

    Brunswick Stew.


    2 Lbs Ground Beef NOTE; If you "Just happen" to have about 1/2 - 1 Lb Of Pulled Pork handy (OK if it's in Bar-B-Q Sauce) we'll throw that in too
    1 Lg Onion, Diced
    1 Green bell Pepper, diced
    1 28 Oz Can Crushed tomatoes
    1 18 oz Bottle Sweet Baby Ray's Bar-B-Q Sauce
    2 Lg. Potatoes, peeled and cubed into 1/2" cubes
    2 Cans Corn, drained well
    1 Can Great Northern Beans, drained and rinsed
    1 Can Pinto Beans, UNdrained
    1 Can Lima beans, Drained
    5 Cups Beef Broth or Stock
    1 Tbsp Lea & Perrins Worchestershire Sauce
    1 Tbsp Kosher salt
    1 Tsp Fresh Ground Black pepper


    In a large stockpot, brown and crumble ground beef, Onions and bell pepper over medioum heat.
    Drain any grease from beef,
    Add alll remaining ingredients
    Cover and simmer, stirring occasionally, until potatoes are cooked through

    OPTIONAL INGREDIENTS; Since Brunswick Stew is a regional sort of dish,
    If yoou want that "tang" to it, add 4 Tbsp White Vinegar after cooking, add bit at a time, stir until desired taste
    I also like to add 1 Tbsp Old Bay Seasoning
  2. WhattaGator

    WhattaGator Ever Vigilant Psycho Mod Moderator VIP Member "Cook Shack Chef"

    Crab Stew... here's one with a Louisiana touch....


    1 dozen large live Blue Crabs
    1/4 cup vegetable oil
    1/2 cup all purpose flour
    1 1/2 cup sweet onion, diced
    1/4 cup green bell pepper, diced
    1/4 cup red bell pepper, diced
    3/4 cup celery, diced
    1 teaspoon sea salt
    3/4 teaspoon cayenne pepper
    one tablespoon Old Bay seasoning
    8 cups seafood stock, OR 8 cups water with 8 oz. seafood base
    1 - 1 1/2 additional blue crab meat, picked
    2 tablespoons fresh parsley, chopped
    6 Oz tomato paste
    2 Bay leaves


    Put live crabs in pot of boiling water, or good steamer with about 3 extra Tbsp Old Bay and 1 Tsp Cayenne, for only about half the regular cooking time, about 10 minutes....remove, clean and pick the meat, or leave several halves of the crabs in the shell.

    NOTE: You can return the empty shells into the cooking water for a while, then strain the liquid to add a little of that "stock" into your stew, if desired.

    In stockpot, all under medium heat, start by making a nice dark roux with the vegetable oil and flour, stirring constantly, until it becomes smooth and copper colored

    Then, add Onion, peppers and celery (The Cajun Trinity), and stir until soft, (about 6-8 minutes)

    Add the Stock, tomato paste, Bay leaves and seasonings, bring to simmer.....

    Then, add all remaining crabmeat, both fresh picked, and remaing lb. to lb and 1/2, stir gently, add parsley, and continue stirring gently, until it comes back to a simmer.

    Remove from heat, and DIG IN!
  3. WhattaGator

    WhattaGator Ever Vigilant Psycho Mod Moderator VIP Member "Cook Shack Chef"

    Roasted red pepper and blue crab bisque....(It's a BIG recipe, but you can divide it, (if you really want to):)

    3 Lg. White or Sweet onions,minced
    1 Lg stalk celery, minced
    1-1/2 lbs shredded carrots
    1 5lb.8.0z can roasted red peppers, minced
    1/3/ cup vegetable oil

    Saute' above ingredients in HUGE ( 20 qt) stockpot, then add;

    1 750 ml bottle Madiera wine
    1/2 lb. seafood or crab base
    1 Gallon water
    3 Lbs. Blue Crab meat (canned or fresh picked)
    2 oz. sugar
    1 ox. fresh basil, minced
    2 oz. Tobasco

    You want to sort of shred the crab, so there's some in EVERY spoonful!!

    After soup comes to an easy simmer, add a "slurry" made of;
    10-12 oz. water, with 6-8 0z corn starch, then add to soup to make it a bisque!!!

    Believe me, you'll want to make the full batch, because people will be BEGGING you for some of this
  4. WhattaGator

    WhattaGator Ever Vigilant Psycho Mod Moderator VIP Member "Cook Shack Chef"

    Here's a great seafood gumbo recipe....


    1 Cup vegetable oil
    1 Cup All Purpose flour
    2-3 Pieces Andouille Sausage
    1 1/2 Cup Sweet Onions, chopped
    1 Cup Green Bell Pepper, chopped
    1 Cup Red Bell Pepper, chopped
    1 Cup Celery, chopped
    3 Cups Okra, chopped
    3 Tbsp Fresh Garlic, minced
    1 1/2 Cups Amber Beer
    6 Cups Seafood Stock ( or 6-8 Tbsp Seafood Base and 6 Cups Water)
    2 Tbsp Gumbo File' Powder
    2 Bay Leaves
    3 Tbsp Worcestershire Sauce
    2 Tbsp Sea or Kosher Salt
    2 Tbsp Cajun Seasoning
    1 Tbsp Hot Sauce, such as Texas Pete
    2 Tsp Cayenne Pepper
    8 Oz Crab Claw Meat, Picked
    8 Oz Lump Crabmeat, Picked
    1 Lb Shrimp, Peeled and Deviened
    1 Lb Red Snapper, Chopped
    8 Oz Oysters, Shucked
    1/4 Cup Fresh Parsley, chopped
    Rice for Serving
    Chopped Green Onions, for Garnish


    1; In an 8 Qt Stockpot, heat oil over medium heat for about 5 minutes. Stir in flour to make a roux, stirring constantly until the color of peanut butter, about 20 minutes.

    Cut Andouille into 1/2" pieces and brown them in a skillet

    2; Add Vegetables and stir until softened, about 5 minutes. Add stock, beer,bay leaves, andouille and seasonings AND the crab clawmeat.( All remaining ingredients except for the remaining seafood and the parsley)
    Bring to a boil, then reduce to a simmer, add the Gumbo File, and lightly simmer, covered, for 1 hour.

    3; Add the fish first, as this will take a little more time... stir and simmer for about 10 minutes. If using halved fresh blue crabs, add them as well

    4; Add the remaining seafood, (shrimp, oysters, crabmeat) and fresh parsley. cook for an additional 15 minutes

    Serve over rice. Garnish with Green Onions

    NOTE : If desired, substitute halved and cleaned blue crabs , in the shell. (About 6 large) for the crab clawmeat in recipe
  5. WhattaGator

    WhattaGator Ever Vigilant Psycho Mod Moderator VIP Member "Cook Shack Chef"

    How about something completely different?
    My Mother's Mom, being a super Polish cook, taught me how to make this...

    Kapusta, sometimes called Kapustnyak, or Sauerkraut Soup. It might sound strange, but it's phenominal!


    1 1/2-2 Lbs. Pork neck bones, or pork "riblets" (the back "trim" of a spare rib, that's cut to make the "St. Louis" cut ribs) OR, you can use a good Polish Kielbasa, diced into 1/2" pieces
    1 Ham Bone, or Ham hock, fresh or smoked (eliminate if using a smoked Kielbasa)
    2 Onions, quartered and sliced
    4-5 Carrots, diced about 1/4"
    1 Stalk Celery, diced about 1/4"
    1 Lb. Frozen Baby Lima Beans
    2 Quarts Chicken Stock
    2; 16 Oz. Bags Sauerkraut
    1 1/2 Lbs. Small White or Red Potatoes, diced about 1/2" cubes (peeled partway)
    5 Lg. Cloves Freah Garlic, minced
    5 Lg. Bay Leaves
    3 Sprigs Fresh Thyme
    1 Tsp Salt * (optional, depending on the saltiness of the sauerkraut brine)
    1 Tsp Ground Black Pepper
    1 Tbsp Brown Sugar
    1/3 Cup Fresh Parsley, chopped
    2 Tbsps Vegetable or Corn Oil


    In a stockpot over medium-high heat, add the Oil. Brown the meat, then add the Onions, Celery, Garlic and Carrots.
    Stir and cook until vegetables become translucent, about 4-5 minutes

    Add the Bay Leaves, Thyme, Chicken Stock, Lima Beans, Sugar and Black Pepper. Stir well
    Add enough water to easily cover the ingredients by a couple of inches.

    Open the bags of Sauerkraut, and tase it. Some brands are super salty in their brine, but most aren't. Try to use the brine as well as the kraut, unless it's overwhelmingly salty, and remember, the salt in the ingredients list is optional.
    Add the sauerkraut along with the brine to the pot, stir into the mixture.

    Bring to a boil, then reduce heat to a slow simmer. Cover and let cook, stirring occasionally, for about 1- 1/2 hours, making sure that there's plenty of liquid in the pot.

    Add the potatoes, and cook for another 45 minutes.

    You'll be surprised at the taste of this soup. I've served it to friends, and had it on several of my menus as a "Soup D'Jour", and, people loved it, and were blown away when they were told WHAT kind of soup it was!
  6. WhattaGator

    WhattaGator Ever Vigilant Psycho Mod Moderator VIP Member "Cook Shack Chef"

    Zuppa Di Pesce (Italian Seafood Stew)..Also know as Ciopinno


    3 Tbsp Olive Oil
    1 Med. Sweet Onion, diced
    1 1/2 Cups Fennel, diced
    4 Cloves Fresh Garlic, minced
    1 Cup Leeks, diced
    1 Cup Carrots, diced
    4 Cups Escarole, Coarsley chopped
    1 28 oz can crushed tomatoes
    4 Cups Shrimp Stock (See below)
    4 Tbsp Fresh Parsley, chopped
    1 Tbsp Dried Basil, plus 3 Tbsp Fresh Basil, chopped
    1 Tbsp Dried Oregano
    1 Tbsp Old Bay Seasoning
    1 Tsp Worchershire Sauce
    1 Lb. Fresh Tilapia, Haddock, Cod, Snapper, or similar white fish, cut into 2" strips
    1/2 -3/4 Lb Calamari, Cut into 1/2" rings and tentacles
    1 Lb Lg Shrimp, Peeled and Deveined (Save shells to make Stock)
    1 Lb. Sea Scallops
    1 Doz. Cherrystone Clams, cleaned
    1 Doz. PEI Mussels, debearded
    12 Oz. Lump Crabmeat, or 2 Dungeness Crabs, in shell, quartered
    2-4 Lobster Tails Cut in quarters, left in shell
    Sea or Kosher Salt and Ground Black pepper
    1/2 Tsp Red Pepper flakes Grated Parmesan, Romano or Locatelli cheese

    NOTE to make 4 cups Shrimp Stock, put Shrimp shells into pot with 6 cups water, boil, then high simmer until water reduces to a little over 4 cups, then strain to remove shells..


    Bring Olive oil to heat, add all vegetables and stir until they soften.

    Add Tomatoes and Shrimp stock, spices and Worchershire, bring to a boil, then reduce to a simmer for about 15 minutes.

    Add Calamari, stir, and let simmer for 5 minutes.

    Add Fish, Scallops, Canned and fresh Clams, Lobster Tails, Crab and Mussels. Stir and simmer for about 8 minutes. Add 3 Tbsps Butter.

    Add Shrimp and simmer until shrimp is pink, and clam and mussel shells have opened.

    Serve in bowls with garlic bread and spaghetti , if desired

    Top with grated cheese
  7. Juggernautz

    Juggernautz Don't tread on me! VIP Member

    Apr 17, 2007
    Yulee, FL
    Any recipes for the following?



    Chicken noodle



  8. WhattaGator

    WhattaGator Ever Vigilant Psycho Mod Moderator VIP Member "Cook Shack Chef"


    Chicken Soup I cook my noodles or rice separately, so it doesn't "puff up" and get soggy and ruin the soup. All you have to do is place some noodles into the bottom of your bowl, and pour your soup over them.


    6 Skinless & Boneless Chicken Thighs, (about 1 1/2 lb.)
    1 Tbsp Olive Oil
    4 Cloves Fresh Garlic, minced
    3/4 Cup Diced Onions (about 1 decent sized onion, the sweeter, the better)
    3/4 Cup Celery, bright leaves included, diced
    1 Cup Carrots, peeled and sliced about 1/4" thick
    3 Bay Leaves
    1/4 Tsp Old Bay Seasoning
    1/2 Tsp Dried Oregano
    1/2 Tsp Freshly Ground Black Pepper
    1 Heaping Tbsp Kosher Salt, divided
    8 Cups Chicken Stock (or Broth if you haven't made stock)
    1/4 Cup Fresh Parsley, chopped
    Optional;.... 1 1/2 Tbsps Grated Parmesan Cheese, (or served separaely on table)


    Season the chicken with salt.
    In a large Dutch Oven or soup pot, over medium-high heat... add the olive oil to the pot. Brown the chicken and remove.
    Saute the onions, celery, carrots and garlic until they turn translucen and soft, about 5 minutes.
    Place the chicken, bay leaves, chicken stock, pepper, salt, Old Bay seasoning, oregano and 1 Cup of Water in the pot

    Bring to a boil, then reduce to a simmer and cook, covered, for about 45 minutes.
    Remove the Bay leaves, discard... remove the chicken and cut into dices. return to the pot.

    Add the parsley at the last minute before serving

    1; If serving the soup to a group, where not much will be left, then add 1 1/2 - 2 Cups Egg Noodles. depending on the noodle. Thin noodles will fill the cup more densely, where others will have more space between them.
    Put the noodles into the pot, and simmer until the noodles are cooked correctly.

    2; If most of the soup won't be eaten at once, cook your noodles separately, and refrigerate them, as well as your soup.

    3; Once the noodles are cooked, or your soup is done, you can add some of the grated parmesan

  9. WhattaGator

    WhattaGator Ever Vigilant Psycho Mod Moderator VIP Member "Cook Shack Chef"

    Who doesn't llike the good classic French Onion Soup?

    Aside from the nice, melted Gruyere cheese over the large toasted bread, the secret is in how you treat the onions.


    4-5 Large Sweet Onions, sliced legnthwise into about 1/4" slices
    3 Tbsps. Butter
    2 Tbsps Extra Virgin Olive Oil
    1 Tbsp Worcestershire Sauce
    4 Cups Beef Stock or Broth
    4 Bay Leaves
    1/2 Cup Sherry
    1/2 Tsp Kosher Salt
    1/2 Tsp Freshly Ground Black Pepper
    4 Slices Sourdough Bread, cut into rounds that will fit your soup crocks
    12 Slices Gruyere, or other good Swiss Cheese
    4 Tbsps. Grated Parmesan Cheese


    The Key to a great onion soup is the time you take in caramelizing the onions.
    You don't want to do a quick saute', as it will produce some burnt edges of the onions, which will produce a bitter aftertaste.
    The longer you slow cook your onions, as they "caramelize", they release their own natural sweetness, which makes a far bett onion soup.

    In a stockpot or smaller dutch oven, put the butter and olive oil over a medium-low heat.
    Slowly stir the onions, and let cook for up to 45 minutes, stirring occasionally, while adding the worcestershire sauce.

    You will notice that in the first 5-10 minutes, the onions will be only translucent, but as they gently cook, they will take on a golden brown appearance.

    Once the onions are golden brown, and sweet to the taste..... add
    The Beef Stock or broth, Bay leaves, Sherry, and Salt & Pepper
    Bring to a boil, then reduce to a simmer, and cook, covered, for about 45 minutes, stirring occasionally.

    Remove Bay leaves
    Toast the sourdough bread rounds

    Into each crock, fill almost to the top with the onion soup
    Top with the sourdough toast
    Top that with 1 Tbsp Grated Parmesan
    Top with 3 Slices Gruyere Cheese, allowing the cheese to slightly overlap the soup crocks
    Either place under broiler to melt cheese, or melt the cheese with a propane torch

  10. WhattaGator

    WhattaGator Ever Vigilant Psycho Mod Moderator VIP Member "Cook Shack Chef"

    OK.... We have the call for Chili
    This is one of my about 25 recipes, but it's won a few competitions.


    2 Lbs. Top Round Steak, thin sliced, and cut into about 1/4" cubes
    2 Lbs. Ground Beef
    3 12 oz. Bottles Budwieser
    3 Cups Beef Stock or Broth
    2 Sweet Onions, chopped
    6 Cloves Garlic, minced
    3 Fresh Jalapeno Peppers, seeded and chopped finely
    1 Green Bell Pepper, seeded and chopped
    1 Red Bell Pepper, seeded and chopped
    1 Lg. (about 28 oz.) Bottle V8 Juice (hot & spicy, if you can find it)
    2 14.5 Oz. Cans Crushed Tomatoes
    3 19 Oz. Cans Red Kidney Beans, drained
    1 Small (4 or 6 Oz.) can Tomato Paste
    5 Tbsps. Cumin
    1/4 Cup Dark Chili Powder
    3 Tbsp Kosher Salt
    4 Tbsps. Dark Brown Sugar
    2 Tbsp Ground Black Pepper
    2 Tbsps. Cayenne pepper


    In a large stockpot, brown the meats.. spoon out as much fat as possible.
    Add the garlic, onion, green and red bell peppers, along with the Cumin and Chili Powder and stir for about 2 minutes.
    Add the beer and stir for another 2 minutes or so.
    Add the remaining ingredients, and bring to a slow boil.
    Reduce heat to a slow simmer, and cook, stirring often for the first 20 minutes.

    Let this chili reduce.. it will start off looking soupy, but as it cooks, it will reducein volume and thicken nicely.
    I let my chili cook for a good 3 hours or so.

    If desired, add more chili powder, cayenne, etc. but let those seasonings cook in as well.

  11. WhattaGator

    WhattaGator Ever Vigilant Psycho Mod Moderator VIP Member "Cook Shack Chef"

    With the hot weather upon us, sometimes a cold soup can be very refreshing.....



    1 Cup Cucumber, peeled, seeded and finely chopped
    1 Cup Red Bell Pepper, seeded and finely chopped
    6 Large Roma (Plum) Tomatoes, seeded and finely chopped
    1/3 Cup Sweet Onion (or Red), minced
    2 Cloves Garlic, minced
    1 Large Fresno Chilip Pepper (or Red Jalapeno), seeded and minced
    1/4 Cup Red Wine Vinegar
    1 Tbsp. Worcestershire Sauce
    4 Cups Tomato Juice ( I sometimes use V-8 Juice, regular or Hot & Spicy)
    1 Tsp. Hot Sauce (Franks, Texas Pete, etc.)
    1 Lime, both the zest and the juice


    1; You can simply mix all of the ingredients together, refrigerate at least overnight.

    2; You can puree 1/3 of the mixture.

    3; To make it a more Spanish style Gazpacho, take some stale Italian Bread and pulverize it in a food processor.
    Add about 1/4 Cup of the Bread Crumbs into the Gazpacho and mix well.

    Garnish with some finely chopped Cucumber and Cilantro
  12. WhattaGator

    WhattaGator Ever Vigilant Psycho Mod Moderator VIP Member "Cook Shack Chef"

    Another chili, that I've won a couple of competitions with, is a totally different one, with a very unique twist....

    Pulled Pork Chili


    3 Lbs. Pulled Pork. (Recipe for smoked Bar-B-Q Pork Butt in the "Smokin' Grillin' and Bar-B-Q" thread) OR...
    Use the dry rub recipe, (found in the same thread), and, after letting the rub set it for a few hours, cook it in either a slow-cooker, or an electronically programmable pressure cooker, like an InstaPot, on the "meat" setting at least twice, with about 1 1/2 Cups Chicken Broth)

    2 Tbsp. Olive Oil
    4 12 oz. Bottles Ale, like Sam Adams (NOT an IPA),
    3 Sweet Onions, chopped
    2 Carrots, shredded
    4 Cloves Fresh Garlic, minced
    4 Red Jalapeno or Fresno Chili Peppers, seeded and finely chopped
    4 Cups Chicken or Vegetable Stock or Broth
    2 28 Oz. Cans Crushed Tomatoes
    1 12 Oz. Can Tomato Paste
    4 Tbsp. Light Chili Powder
    2 Tbsp. Cumin Powder
    1 Tbsp Dried Oregano
    1 Tsp. Old Bay Seasoning
    1 Tsp Cayenne Pepper
    2 28 Oz. Cans Cannelini, (Great Northern) Beans
    1 Tbsp Kosher Salt
    2 Tsp. Freshly Ground Black Pepper
    1/2 Cup Bar-B-Q Sauce (recipe found in the "smokin', grillin' and Bar-B-Q" thread, and the Vinaigrettes and Sauces thread)


    In a large stockpot, over medium-high heat, add the Olive Oil, then the Onions and Carrots.
    Stir for a minute or so, until the onions begin to soften, then add the Garlic and Fresh jalapeno or Fresno Chili Peppers. Cook for another minute or two.
    Add the Ale, and cook for about 5 minutes, until the liquid is reduced by about 1/4.
    Add the Pulled Pork, and stir to mix well.
    Add the Oregano, Old Bay, Chili Powder, Cumin, Cayenne, Salt & Pepper.
    Stir and cook for another 5 minutes.
    Add the Chicken Stock, Crushed Tomatoes, Tomato Paste and Bar-B-Q Sauce.
    Bring to a simmer and cook for another 15 minutes.
    Add the Beans, bring back to a simmer, and cook for another hour or more, the longer, the better.

    After the chili has been cooking for a long time, you can adjust your seasonings, if you want more of a chili flavor, add more chili powder, and salt and pepper to taste.