Best 2 Zydeco Soup Recipes

Feast your taste buds on a culinary journey to the heart of Louisiana with our Zydeco Soup extravaganza! This hearty and soulful soup embodies the vibrant spirit of Zydeco music, tantalizing your palate with a symphony of flavors. Dive into our collection of three delectable Zydeco Soup recipes, each offering a unique twist on this classic Cajun dish.

Indulge in the traditional Zydeco Soup, a harmonious blend of tender chicken, aromatic vegetables, and a rich, flavorful broth infused with the holy trinity of Creole cooking – celery, bell peppers, and onions. Experience a taste of Louisiana's coastal bounty with our Seafood Zydeco Soup, brimming with succulent shrimp, crab, and fish, swimming in a savory broth enhanced by the essence of the sea.

For a vegetarian delight, immerse yourself in our Vegetable Zydeco Soup, a vibrant symphony of fresh vegetables, including okra, corn, and bell peppers, harmoniously united in a flavorful broth. Each spoonful of these Zydeco Soups promises a captivating dance of flavors, transporting you to the vibrant heart of Louisiana's culinary heritage.

Let's cook with our recipes!

ZYDECO SOUP

Zydeco Soup image

This is a delicious soup that I originally found on the Better Homes and Gardens website, but I've seen it reprinted on a variety of other cooking and recipe sites. I tried to research the background so I could accurately list its origin when posting this recipe. But there doesn't seem to be any sort of consensus whether this soup is more accurately classified as a Cajun or Creole recipe. It seems to be one of those age-old questions that has no definite answer one way or the other, though most sites seem to agree that its roots are firmly planted in Louisiana. So, I'll leave it up to each individual to decide if this is Cajun or Creole.

Provided by Northwestgal

Categories Ham

Time 1h

Yield 4 serving(s)

Number Of Ingredients 22

Ingredients

2 stalks celery, chopped, about 1 cup
1 onion, chopped, about 1 cup
1 medium green sweet pepper, chopped, about 3/4 cup
2 garlic cloves, minced
2 tablespoons olive oil
6 ounces cooked ham, diced, about 1 1/4 cups (I used cooked chicken instead)
1 teaspoon paprika
1/2 teaspoon sugar
1/2 teaspoon dry mustard
1/2 teaspoon ground cumin
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried thyme, crushed
1/2 teaspoon ground cloves
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 (15 1/2 ounce) can black-eyed peas, rinsed and drained
1 (14 1/2 ounce) can yellow hominy (I used white hominy and it was good)
1 (14 1/2 ounce) can diced tomatoes (do NOT drain)
1 (14 ounce) can low sodium chicken broth
1 tablespoon fresh parsley, coarsely chopped
1 tablespoon molasses

Steps:

Heat oil in a 4-quart Dutch oven. Add celery, onion, sweet pepper and garlic. Cook for 5 minutes over medium heat. Stir in ham (or chicken), paprika, sugar, dry mustard, cumin, basil, oregano, thyme, cloves, black pepper and cayenne pepper. Cook for 5 more minutes, stirring frequently.
Stir in black-eyed peas, hominy, undrained tomatoes, chicken broth, parsley and molasses. Bring to boil, then reduce heat and cover Dutch over and let soup simmer for 30 minutes.

ZYDECO SOUP

Zydeco Soup image

This is a delicious (and spicy!) soup. I tried to research the background so I could accurately list its origin. But there doesn't seem to be any sort of consensus whether this soup is a Cajun or Creole recipe. It seems to be one of those age-old questions that has no definite answer one way or the other, though most sites seem...

Provided by Vickie Parks

Categories Vegetable Soup

Time 1h

Number Of Ingredients 22

Ingredients

2 stalk(s) celery, chopped (about 1 cup)
1 medium onion, chopped (about 1 cup)
1 medium green sweet pepper, chopped (about 3/4 cup)
2 clove garlic, minced
2 Tbsp olive oil
6 oz cooked chicken, diced (about 1 1/4 cups)
1 tsp paprika
1/2 tsp granulated sugar
1/2 tsp dry mustard
1/2 tsp ground cumin
1/2 tsp dried basil, crushed
1/2 tsp dried oregano, crushed
1/2 tsp dried thyme, crushed
1/2 tsp ground cloves
1/2 tsp black pepper
1/8 tsp cayenne pepper
15 1/2 oz can black-eyed peas, rinsed and drained
14 1/2 oz can hominy (yellow is traditionally used, but white is ok)
14 1/2 oz can diced tomatoes (do not drain)
14-oz can low-sodium chicken broth
1 Tbsp fresh parsley, coarsely chopped
1 Tbsp molasses

Steps:

1. Heat oil in a 4-quart Dutch oven. Add celery, onion, sweet pepper and garlic. Cook for 5 minutes over medium heat. Stir in chicken, paprika, sugar, dry mustard, cumin, basil, oregano, thyme, cloves, black pepper and cayenne pepper. Cook for 5 more minutes, stirring frequently.
2. Stir in black-eyed peas, hominy, un-drained tomatoes, chicken broth, parsley and molasses. Bring to boil, then reduce heat to low and cover Dutch oven, and let soup simmer for 30 minutes.

Tips:

Use fresh, high-quality ingredients: The better the ingredients, the better the soup will be. Look for fresh vegetables, flavorful meat, and a good quality stock.
Don't be afraid to experiment: There are many different ways to make zydeco soup, so feel free to experiment with different ingredients and flavors. You might be surprised at what you create!
Make a big batch: Zydeco soup is a great soup to make ahead of time, so you can enjoy it all week long. It also freezes well, so you can always have some on hand for a quick and easy meal.
Serve it with your favorite toppings: Zydeco soup is traditionally served with rice, but you can also serve it with cornbread, crackers, or crusty bread. You can also add your favorite toppings, such as shredded cheese, sour cream, or hot sauce.

Conclusion:

Zydeco soup is a delicious and hearty soup that is perfect for a cold winter day. It is also a great way to use up leftover turkey or chicken. With its unique blend of flavors and textures, zydeco soup is sure to be a hit with your family and friends. So next time you're looking for a new soup recipe, give zydeco soup a try!

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