How to Make Crab and Broccoli Soup

Crab and Broccoli Soup is easy to make and reheats well for taking your lunch to work.

Heat getting to you and heavy lunches making you sluggish?

Well try this light and tasty soup paired with a cool side salad.

Prep:   10 minutes
Cooking Time:  1 hour
Serves: 8-12 servings

Crab and Broccoli Soup Ingredients:

1 pound white crabmeat
1 pound Cajun Trinity (sweet onion, celery, and bell pepper – coarsely chopped)
2 tablespoons minced garlic
1 package fresh broccoli (cut off the crowns and rinse well)
1 can sweet corn (or 2 ears fresh corn)
4 cups shredded white cheddar cheese
1 stick butter
½ cup all-purpose flour

1 pint Half & Half
1 cup milk
4 cups chicken stock
Salt, pepper, and nutmeg (lightly sprinkle)
Olive oil

1 – 8-quart pot
1 – stainless steel or copper pot (to make roux)

Crab and Broccoli Soup Cooking Directions:

Preheat 3 tablespoons olive oil in the 8-quart pot on medium heat.

Add the Cajun Trinity and sauté for 10 minutes.

Add 1 cup chicken stock and broccoli crowns.

Cover and cook for 10 minutes or until broccoli is soft.

In a stainless steel heavy bottom pot, melt butter on medium heat.

Whisk in the flour.

Constantly stir the Roux in order to prevent burning.

Ready when roux achieves a light caramel color.

Slowly pour in the Half & Half and then milk.

Stir well to blend and cook additional 5 minutes until thickened.

Season with salt, white pepper (black pepper is OK) and nutmeg.

Turn off the heat.

Add 3 cups shredded cheddar cheese.

Stir well until cheese is fully melted.

Add the cheese sauce mixture to the broccoli and seasoning blend.

Stir well.

Add remaining 3 cups chicken stock stirring to mix well.

Add the one can of corn and fold in the crab meat.

Allow to simmer for 10 minutes stirring occasionally to prevent burning.

Salt and pepper again if needed.

Crab and Broccoli Soup Serving Directions:

Spoon into bowls and top with shredded cheddar cheese.

Serve with a crusty French bread or grilled garlic bread.

Beryl

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Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.

Please Follow Us On Facebook for Daily Updates and New Recipes:
https://www.facebook.com/CajunCookingTV/

The Cajun Cooking TV show airs on local Baton Rouge, Louisiana channel WLFT MeTV channel 30.1 and on Cox cable channel 117 on Tuesday mornings at 10 am.

You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810

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How to Cook a Chuck Roast in a Cast Iron Pot

I learned How to Cook a Chuck Roast in a Cast Iron Pot today. You can do it too!

I was never really a fan of cooking with cast iron until recently. I remember learning to cook at my Mom’s house with cast iron. Probably the first thing I learned how to cook was fried potatoes. That was my after school snack sometimes.

Back in the day, there we didn’t have Teflon pans or Fry Daddys. Anyway, I received the cast iron Dutch oven last Christmas and have found success using it for various roasts, stews, and jambalaya.

Unless you purchase the porcelain or enameled cast iron, regular cast iron can seem to be tricky to clean.

We use regular salt and a cast iron scrubbing brush. Rinse and dry well and put in the oven on a low temp for a few minutes to make sure it’s dry. Then Mike puts a little oil on a paper towel and runs all over the inside.

The key is to prevent the cast iron from getting rust spots. You should never let a dirty cast iron pot soak in soapy water for a period of time or overnight. Cast iron should be cleaned as soon as you can for years of cooking enjoyment.

We’ve tried several cuts or types of roasts in the cast iron pot. This particular episode features a Beef Chuck Roast stuffed with garlic pods and surrounded by root vegetables.

We hope you enjoy this new recipe from Cajun Cooking TV.

Prep:  30 minutes
Cooking Time:  3-4 hours
Serves: 6 servings

How to Cook a Chuck Roast: Ingredients

2-3 pound chuck roast or other roast of your choice
2 cups sweet onion, celery, and bell pepper – coarsely chopped
8-10 garlic pods – sliced in half or 2 tablespoons minced garlic
3 medium sized turnip roots – peeled and quartered
½ bag peeled baby carrots
8-10 small red potatoes – quartered
1 cup water
Olive oil

Cajun seasoning (like Tony Chachere’s Creole Seasoning)
Salt
Garlic powder (granulated)
Onion powder
Bay leaf powder (optional)

8 quart Cast Iron Dutch Oven

How to Cook a Chuck Roast: Cooking Directions

Preheat oven to 350 degrees F.

Coat the bottom of cast iron pot with olive oil.

Take a sharp knife and cut slits in the chuck roast to insert the garlic pieces all over.

Season the roast well with salt, Tony’s, onion powder, granulated garlic powder, and bay leaves powder.

Cover the roast in all-purpose flour.

Heat the cast iron pot on the stove top.

Brown the roast on the top and bottom in the cast iron pot.

Remove the roast and add the chopped onion, celery, and bell pepper on the bottom of the pot.

Place the browned and seasoned roast on top.

Pour in 1 cup water.

Place pot in the oven on a large cookie sheet in case of spill over.

Allow to cook for 1 hour uncovered.

Carefully remove from oven and toss in all the turnips, baby carrots, and red potatoes.

Place the cover on the pot and allow to cook covered for 2 more hours.

Carefully remove the lid and set aside on pot holders.

Let the roast cook another 20 minutes uncovered.

Remove pot from oven.

Carefully lift the roast onto a plate for slicing.

Serve over cooked rice or my creamy mashed potatoes recipe.

Beryl

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Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.

Please Follow Us On Facebook for Daily Updates and New Recipes:
https://www.facebook.com/CajunCookingTV/

The Cajun Cooking TV show airs on local Baton Rouge, Louisiana channel WLFT MeTV channel 30.1 and on Cox cable channel 117 on Tuesday mornings at 10 am.

You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810

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