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Weeknight Lola's Spices Chicken and White Bean Soup
1 Whole Chicken (rotisserie, off the bone and cut into chunks)
2 Tbsp Lola's Spices Southwest Blend
1 can of white cannellini beans or white navy beans
1 bunch fresh spinach or swiss chard, (rinsed and stems removed)
1 cup baby carrots (cut in half or thirds)
48 oz. Low sodium chicken broth
In a large pot, add broth and Lola's Spices Southwest blend, and bring to a rolling boil. Turn the heat to a low. Next, add carrots and greens and cook for simmer for 3 to 5 mins or until desired tenderness. Next, add beans and chicken and let simmer for another 5 minutes.
*garnish with your favorite soups toppings! We like Asadero, Queso Blanco, or Cotija with fresh cilantro and a wedge of lime.
Lola's Spices Cajun Chicken and Sausage Gumbo
3 Tbsp. Lola’s Spices Cajun Blend
1- Whole Chicken (cut up-about 3 lbs.)
8 Cups water
1 Onion (diced)
2- Celery ribs (diced)
1 Red bell pepper (diced)
1 Cup Okra (sliced ¼ in)
2- garlic cloves- crushed and finely chopped)
1-16oz. Cajun style sausage (sliced ¼ in)
1 tsp file powder (or to taste)
2 Cups cooked white rice
3 Tbsp butter
3 Tbsp AP Flour
2 stalks green onion chopped *optional garnish
In a large pot over medium to high heat, add whole chicken- cut up (8 pieces) add water- enough to submerse chicken, add 1 Tbsp. Lola’s Spices Cajun blend and allow chicken to cook until fall of the bone tender, about 1 hour to 1 1/2 hours on a slow rolling boil.
Remove chicken from pot and reserve stock. Allow chicken to cool to touch and remove from bone. Strain stock and return to pot. Cut chicken into 1 in. chunks and return to chicken stock. **(I reserve the skin- lay flat on foil, with a little oil to keep from sticking, and crisp in the oven/ toaster oven. I use this for garnish.)
In a pan over medium heat, add oil, onion, celery, bell pepper, okra, garlic, remaining 2 Tbsp Lola’s Spices Cajun blend and sliced sausage. Sauté until vegetables are soft and sausage begins to brown, about 10 minutes. Next, add vegetables and sausage to chicken stock with chicken meat and simmer on low while roux is prepared.
In a medium pan, add butter and flour and cook over medium heat, stirring every few minutes -gently until roux turns a dark colored caramel color about 20 minutes. The darker the roux the deeper the flavor. Be careful when tasting! The roux will scald your tongue!
Finally, incorporate the roux into stock with vegetables and chicken by stirring slowly. Next add your File powder and allow to simmer for another 15 minutes.
Serve gumbo over rice, garnish with fresh green onion and your reserved chicken skin.
Lola's Spices Southwest Ciopinno
½ lb drum or other firm white fish (cobia, drum, swordfish, etc.)
(cut into ½ in. pieces)
½ lb mussels (scrubbed and bearded)
½ lb. scallops (bay)
½ lb shrimp 16/20 (peeled and deveined)
3 Tb. Lola’s Spices Southwest blend
1 small onion chopped
½ cup bell pepper chopped
1 celery stalk chopped.
4 cloves garlic minced
1 can diced tomatoes (28 oz)
2 Tb. Cilantro chopped for garnish
32 oz. seafood stock
8 oz clam juice
1 Tb. Olive oil.
1 tsp salt (optional)
1 tsp fresh cilantro (optional)
*any mix of seafood or shellfish can be used to 2 lbs. (lobster, crab, clams and firm white fish)
Over medium heat, add olive oil, onion, bell pepper, celery, and garlic cook until vegetables are soft about 5 minutes. Next, add Lola’s Spices Southwest spice, add seafood stock, clam juice and tomatoes and bring to a boil. Reduce heat to low and simmer for about 10 to 15 minutes. Add seafood and cover for 5 minutes, shellfish is ready when all the shells open. Serve with crusty bread garnish with fresh cilantro.
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