Chicken Creole Soup, Sazerac, and The Southern Book Club’s Guide to Slaying Vampires

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes, with juice
• 4 cups chicken broth
• 1 cup tomato sauce
• 1 teaspoon Creole seasoning (or to taste)
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 bay leaf
• 1 cup sliced okra (fresh or frozen)
• 1 cup cooked rice (optional, for serving)
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

• Cook the Chicken: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
• Sauté the Vegetables: In the same pot, add the chopped onion, green bell pepper, red bell pepper, and celery. Sauté for about 5 minutes, until the vegetables are softened. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
• Build the Soup Base: Add the diced tomatoes (with juice), chicken broth, tomato sauce, Creole seasoning, smoked paprika, cayenne pepper (if using), and bay leaf to the pot. Stir well to combine, then bring the mixture to a simmer.
• Simmer the Soup: Return the browned chicken to the pot, along with the sliced okra. Cover and simmer the soup on low heat for 25-30 minutes, until the chicken is cooked through and the flavors have melded together.
• Season and Serve: Taste the soup and adjust seasoning with salt and black pepper as needed. Remove the bay leaf before serving. If desired, ladle the soup over cooked rice for a more filling meal.
• Garnish: Garnish with fresh chopped parsley and serve hot.