Company's Comin'!

You know, ever since I've known my husband (going on 17 years), he's always had a bachelor friend or two.  Every time one of them comes over for dinner, I feel compelled to cook something extra hearty, healthy and filling - to make up for all the nights they've eaten a Lean Pocket for dinner.  I guess I'm just the ultimate 'mother hen.'  Time to load up our friend with vitamins, minerals, antioxidants - the stuff he probably never gets.

So, tonight I'm cooking hot-and-hearty for our friend, Mr. Perry (as the kids call him).  And, since he's from 'down the bayou' I'm going to keep it spicy and savory.  And, while we're at it, I'll show you a cool way to use some leftover coffee (which I had in the fridge in a jar).  Let's get cookin'.

I've been freezing today, so I'm thinking soup.  One of my absolute favorites is Mulligatawny Soup which you may have had at your favorite Indian restaurant.  It's a very satisfying blend of savory ingredients with just a hint of sweetness.  I'm going to make my own Cajun version.

MO'S MULLIGATAWNY SOUP
2 lbs boneless chicken thighs, washed and cut up
1 lb crawfish tails
1/2 stick  butter
1/4 cup olive oil
2 diced, peeled medium size sweet potatoes
2 diced, peeled medium size white potatoes
1/2 cup diced celery
1 cup sliced onion
1 cup peeled, diced tart apple
1 carrot, chopped
1/2 green bell pepper, chopped
1 tbsp chopped garlic
1 can stewed tomatoes
1 can unsweetened coconut milk
1 tbsp lemon juice
8 cups chicken stock
2 cups cooked rice
1/4 tsp cinnamon
1/4 tsp clove
1/2 tsp cumin
1 tbsp curry (more if you like it a lot)

Looks complicated, doesn't it?  It's not really.  Just a lot of ingredients to make a very complex and delicious soup. Use a heavy bottom pot and turn on your stove to medium. Melt the butter and oil together.  Add the cut up chicken.  (You DID wash the chicken, right?)  Add onion, celery, carrot and bell pepper. Stir.  Wait a minute. Stir.  Add potatoes. Stir. Let the potatoes start to get a little trace of brown.  Now add the apples and garlic.  Stir.  Wait a minute.  Stir.  Now add all the spices.  Stir.  Enjoy the aroma!  Stir.  Now add all the stock and the rice.  Stir.  Add the crawfish. Let the soup simmer vigorously (adjust heat if you have to) for about 15 minutes - stirring often to make sure it's not sticking at the bottom.  Finally, add coconut milk.  You may not use the whole can.  Add half and assess the taste and thickness according to your taste.  Add salt and pepper if you like.

I'm going to serve this with my Momma's Smothered Snapbeans (smothered in bacon fat from breakfast) and Cappuccino Chocolate Cake.   For the cake, I simply used a regular cake mix but I substituted coffee for the water called for.  I had some leftover flavored coffee in the fridge.  It smells soooo good in here!!

I hope you try this soup - or your favorite - to stay nice and toasty in this chilly weather!  Enjoy!