Cajun "Trinity" Soup

Many of the best Creole and Cajun foods are based on the "Trinity"... a combination of Peppers, Celery and Onion. This soup is a spin-off of a gumbo recipe I learned at the Louisiana School of Cooking in New Orleans.

Makes 10-12 servings, and can be frozen and re-heated.

• 4 Chicken Breasts, skinned and cubed to 1/4" pieces
• 3 large Onions
• 1 stalk Celery
• 3 Green Peppers
• 1 Yellow Pepper
• 1 Sweet Red Pepper
• 3 Hot Peppers (Jalapino or others)
• 1/2 cup Flour
• 1 - 46 oz. can Fat-free Chicken Broth
• 1 - 46 oz. can Tomato Juice
• 8 oz. sliced fresh Mushrooms
• 3-4 large cloves Garlic, pressed
• 2 tablespoons Oil
• 1 cup Beef Bouillon
• 4 tablespoons Joe's Stuff or other Cajun seasoning
• 2 tablespoons Hot Sauce
• 1/2 tablespoon Salt

In a large soup kettle, heat the Chicken Broth and Tomato Juice over low heat.

Clean and chop the Peppers, Celery and Onion into 1/4" to 1/2" pieces. In a frying pan over medium-high heat, saute the diced "Trinity" in 1 tablespoon Oil until peppers and onion are tender. (Do this in two batches, unless you have a really big pan!) Add sauted "Trinity" to the soup pot.

In the same pan, over medium-high heat, saute the Chicken and Garlic in 1 tablespoon Oil until Chicken is cooked. Remove the chicken to the soup pot, reserving the remaining liquid in the pan.

Add 1 cup Beef Bouillon to the remaining liquid in the pan. Bring nearly to a boil, and slowly add Flour, stirring constantly until thickened. When mixture is thickened, add it slowly to the soup pot, stirring to mix well.

Bring the soup to a medium temperature (sight boil) and add Joe's Stuff, Hot Sauce, Pepper and Salt.

Cook for 10 minutes, then reduce heat to low and add the Mushrooms. Simmer for 30-40 minutes, stirring occasionally.

Serve, or cool and freeze in serving sized containers.