• Prep Time:
  • Cooking Time:
  • Serves: 5 Servings


  • Recipe Submitted by on

Category: Seafood

 Ingredients List

  • 1 qt Water
  • 1/2 lb Raw medium prawns; 18 to 24
  • -prawns, peeled
  • 1 c Clam juice
  • 1/2 tb Fresh lemon juice
  • 4 oz Andouille sausage or pepper
  • -bacon; cut into bite-sized
  • -pieces
  • 2 tb Olive oil or bacon fat
  • 1/2 md Yellow onion; peeled and
  • -chopped
  • 2 ts Minced garlic
  • 2 ts File seasoning
  • 1 Red bell pepper; seeded and
  • -coarsely chopped
  • 1 Green bell pepper; seeded
  • -and coarsely chopped
  • 1 bn Italian parsley; stemmed and
  • -chopped
  • 2 tb Chopped fresh thyme or 2
  • -teaspoons dried thyme
  • -leaves
  • 2 tb Butter or margarine
  • 2 tb All-purpose flour
  • 4 c Chicken stock
  • 2 c Cooked long grain white
  • -rice; 1 cup uncooked
  • 8 oz Cooked chicken; torn into 3"
  • -strips
  • 1 c Red wine
  • 1 tb Paprika
  • 1 ts Crushed red pepper flakes
  • 2 ts Dried sage leaves
  • 1 ts Ground cumin
  • 1 tb Worcestershire sauce
  • 1 c Tomato puree
  • 1 ts Kosher salt
  • 4 oz Fresh okra; chopped or 1
  • -package frozen okra,
  • -chopped


Bring the water to a boil in a large saucepan over high heat. Add the
prawns, cover, and boil for 6 - 8 minutes. Transfer the cooked prawns with
a slotted spoon to a bowl and squeeze the lemon juice over them. Set aside.
In a skillet over medium high heat, cook the sausage or bacon until it is
done, but not crisp. Remove with a slotted spoon and drain on paper towels.
Add the onion and garlic to the skillet and cook it at medium heat until
softened, 3 - 4 minutes. Add bell pepper, parsley, and thyme and cook until
the peppers begin to soften, about 5 more minutes. Transfer that mixture to
a plate and set aside. Melt the butter or margarine in the original
saucepan over low heat. When it bubbles, add the flour and cook until it
begins to brown, 6 - 8 minutes. It should be dark golden brown, but not
burned. When it reaches that stage, whisk in 1 cup of the stock, whisking
constantly until it is a thick sauce. Add the remaining stock, whisking as
it thickens. Add all other ingredients and simmer, uncovered on low heat,
for 15 minutes. It should be slightly thicker than regular soup.

NOTES : To serve, ladle into warmed soup bowls and serve with crusty French
bread or cornbread. Yield: 5 servings.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?