Soups, Stews and Chili Recipes

Nothing is better when you are sick than a nice bowl of homemade chicken soup but why stop there when we have so many soup and stew recipes for you to try.

Alligator Sauce Piquante

Alligator Sauce Piquante

Alligator Sauce Piquante

This is a Cajun recipe making a thick stew which is traditionally served over rice.

3 pounds alligator meat*
Dollop of bottled steak sauce
1/2 cup solid vegetable shortening
1 1/4 cups all-purpose flour
3 large onions, peeled and chopped
1 large green bell pepper, seeded and chopped
1/2 cup chopped scallions
8 ribs celery, chopped
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 tablespoon cayenne pepper, or to taste
1 cup water
Salt (optional)
Hot cooked rice

Chop alligator meat into small strips; add a dollop of steak sauce, to coat. Heat some of the shortening in a large saucepot or Dutch oven; add alligator and brown. Remove meat; set aside. Add remaining shortening and flour; mix well. add onion, green pepper, scallion and celery; saut

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Cabbage Stew

Cabbage Stew

Cabbage Stew

1 pound ground beef, browned with a little salt
1 can Ro-Tel tomatoes
1 large onion, chopped
1 can whole kernel corn
1 teaspoon garlic salt
3 ribs celery, chopped
1 can stewed tomatoes
1 can Ranch-Style beans
1 tablespoon chili powder
1 small head cabbage

Mix all ingredients except cabbage and put into crockpot.

Cut cabbage and place on top. Cook 5 or 6 hours on HIGH, or about 8 hours on LOW. Do not add water or drain any of the liquid off of the canned vegetables.

Serve hot.

French Rabbit Stew (Lapin a la Cocotte)

French Rabbit Stew (Lapin a la Cocotte)

French Rabbit Stew (Lapin a la Cocotte)

1/2 cup (1 stick) butter
6 shallots, sliced
1 rabbit, cut up
3 tablespoons flour
1 cup cold water
Bouquet garni (3 sprigs parsley, pinch of thyme,
2 large garlic cloves)
Several baby carrots, cooked
3 tablespoons red wine, preferably port or Madeira (optional)

Put into heavy skillet 2 rounded tablespoons clarified butter and melt over low flame. Add 3 or 4 of the shallots and the pieces of rabbit. Do not flour rabbit. Cook rabbit until it is a golden color, about 5 minutes.

Remove from skillet and set aside along with juice.

Add 1 to 3 more rounded tablespoons clarified butter; melt, then add 3 tablespoons flour. Make a paste, add 1 cup cold water; stir until well blended and thick. Add bouquet garni. Add pieces of rabbit with juice. Taste and season. Add more shallots, if desired, salt and pepper. Add cooked baby carrots. Add enough tepid water to cover and red wine. Bring to a boil. Cover and simmer about 1 hour.

Duck Gumbo

Duck Gumbo

Duck Gumbo

4 large ducks, cut up
4 tablespoons flour
2 tablespoons oil
1/2 cup (1 stick) butter
2 cups fresh okra, cut up
1 large onion, chopped
1 large green bell pepper, chopped
3 cloves garlic, minced
3 tablespoons scallions, chopped
1 tablespoon Worcestershire sauce
3 quarts water
Gumbo fil

Frugal Recipe: Tasty Autumn Chowder!

Autumn Chowder

Check out this recipe for a delicious autumn chowder that is hearty, delicious, and very filling. It is also very affordable to make!

Autumn Chowder Ingredients:

  • 2 strips of bacon finely diced
  • 1/4 cup of chopped onion
  • 1 medium red potato cut into small cubes
  • 1 small carrot cut in half lengthwise and sliced thinly
  • 1/2 cup of water
  • 3/4 teaspoon of chicken bouillon
  • 1 cup of milk
  • 2/3 cup of frozen corn
  • 1/8 teaspoon of pepper
  • 2-1/2 teaspoons of all-purpose flour
  • 2 tablespoons of cold water
  • 3/4 cup of shredded cheddar cheese

Autumn Chowder Directions:

Begin by cooking your bacon strips until they become crisp. Keep a teaspoon of the drippings. In the remaining bacon drippings, cook the onion until it becomes soft. Then, add the carrot, potato, water, and bouillon. Bring everything to a boil. Once it begins to boil, reduce the heat and bring it down to a simmer. Continue cooking for approximately 15 to 20 minutes or until your veggies soften. Next, mix in the milk, corn, and pepper. Mix the cold water and flour together until it is smooth. Then, add it to the soup and bring it to a boil again. Cook it for a minute or so until the soup thickens. Stir in the cheddar cheese and add bacon over the top.

Abby Dalton’s Lamb Stew with Parsley Dumplings

Abby Dalton's Lamb Stew with Parsley Dumplings

Abby Dalton’s Lamb Stew with Parsley Dumplings

Lamb Stew
1 1/2 to 2 pounds lean boneless lamb,
from leg or breast, cut into cubes
Well-seasoned flour
vegetable oil
Lamb bones, reserved from leg or breast
1 cup celery, chopped
1 onion, peeled, chopped
1 bay leaf
4 sprigs parsley, chopped
10 to 12 bruised peppercorns
Salt, to taste
Water
1 (10 3/4 ounce) can chicken broth (optional _
3 or 4 carrots, scraped, cut into large pieces
3 large stalks celery
2 large onions, peeled, cut in large pieces
1 cup frozen or fresh peas
Parsley Dumplings

Trim all fat from lamb; dredge in seasoned flour. Brown in hot vegetable oil in skillet on all sides. Set aside browned lamb.

Meanwhile, simmer bones with chopped celery, onion, bay leaf, parsley, peppercorns, salt to taste and water to cover. Cover, simmer (do not boil) 3 to 4 hours, until stock is well flavored.

Strain stock; discard vegetables and bones. Add strained stock, a little at a time, to hot lamb. Loosen cooked flour mixture, stirring with wooden spoon. Add enough chicken stock if necessary, to make a very light gravy. Add remaining ingredients except peas and dumpling mixture. Cover simmer (do not boil) until vegetables are almost tender. Add peas and dumpling mixture. Cook until dumplings are done, about 12 minutes. Serve piping hot!

Parsley Dumplings
2 cups sifted flour
2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 tablespoon butter
3/4 cup parsley, minced
2 egg yolks
1/2 cup cold buttermilk
Parsley, chopped, optional

Sift together dry ingredients. With knife, cut in butter until mixture resembles corn meal. Work in chopped parsley.

Beat egg yolks with buttermilk in separate bowl; add quickly to flour mixture with fork. Do not beat mixture. Drop dough by small teaspoonsful into simmering stew. Cover tightly, cook 12 minutes without peeking!

Serve hot dusted with additional parsley if desired.

California Wild Duck Stew

California Wild Duck Stew

California Wild Duck Stew

1/4 pound fresh mushrooms, sliced
4 large tomatoes, peeled, seeded and quartered
3 tablespoons butter
1 large carrot, diced
1 medium green bell pepper, diced
1 medium onion, sliced
1 cup chopped celery and leaves
1 clove garlic, peeled and quartered
1 cup pitted ripe olives
1 tablespoon tomato paste
1/4 cup olive oil
2 cups dry red wine
1 tablespoon Worcestershire sauce
1/8 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon allspice
1/8 teaspoon mace
1/8 teaspoon thyme
1 bay leaf, crushed
1 teaspoon salt
1/4 teaspoon freshly-ground pepper
4 wild ducks, plucked, drawn and
cut into serving pieces
20 small new potatoes