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| Blue Crab Butterbean Soup |
| 4 Servings |
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| Ingredients for Soup |
2 c Yellow Squash, medium chop
1 Large Red Bell Pepper, small chop
1 Large White Onion, small chop
1 1/2 c Cooked Butterbeans or Lima Beans, blanched
1/2 lb Smoked Sausage, medium chop
1 Fresh Jalapeno, minced
1 T Garlic, minced
1 T Creole Seasoning
To taste Tabasco
To taste Salt
4 c Chicken Stock
3 T Butter
1 lb Picked Blue Crab |
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| Method for Topping |
| Sauté the 1 pound of blue crab in butter with a pinch of parsley, lemon, and salt and pepper to taste.
Divide evenly amongst the bowls and garnish with a pinch of cornbread crumbles and cup chopped scallions. |
| Method |
| In a medium pot, melt Butter.
Add squash, red pepper, onion and jalapeno.
Sauté for 5 minutes.
Add sausage, beans, garlic and Creole seasoning. Simmer 5 minutes.
Add stock and salt, season to taste.
Simmer 30 minutes. |
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