Creepy Swamp Stew
If you're looking for spooky Halloween recipes to serve at your next party, check out this eerie recipe for Creepy Swamp Stew. Made with white beans and fresh vegetables, this pot's bubbling in the swamp of trouble!
More Recipe Ideas for You
We are always thrilled to recommend recipes to our readers, especially when they have enjoyed a particular dish like Creepy Swamp Stew. If you enjoy the savory and slightly spooky vibes of this recipe, we have a few more suggestions that we think you'll love.
For those looking to expand their culinary skills, we recommend trying out a recipe for Cajun Jambalaya. This hearty and flavorful one-pot dish is perfect for feeding a crowd or enjoying leftovers throughout the week. With a mix of spicy sausage, tender chicken, and flavorful seasonings, Cajun Jambalaya is sure to become a new favorite in your recipe repertoire.
If you're in the mood for something a bit lighter but still packed with flavor, we suggest giving Shrimp and Grits a try. This classic Southern dish is a perfect balance of creamy grits, succulent shrimp, and a flavorful sauce that will leave you craving more. It's a great option for a cozy dinner at home or a brunch with friends on the weekend.
For those looking to impress guests at a dinner party or special occasion, we recommend trying out a recipe for Seafood Gumbo. This rich and complex stew is full of layers of flavor from shrimp, crab, andouille sausage, and a blend of aromatic spices. Serve it over a bed of rice for a truly comforting and delicious meal that is sure to have everyone coming back for seconds.
Ingredients
- 1 (15-ounce) can of white beans, drained and rinsed
- 1 tablespoon olive oil
- 1 tablespoon chopped garlic
- 1/3 cup diced carrots
- 1/3 cup sliced celery
- 1/3 cup Spanish or yellow onions
- 2 cups of your favorite mixed fresh vegetables such as corn, mushrooms, zucchini, yellow squash, broccoli or red peppers, diced
- 1 (32-ounce) can or carton of vegetable stock or broth
- 1 sprig fresh thyme
- 1 bay leaf
- Salt
- Pepper
Instructions
- Puree ½ the beans in a food processor until smooth, reserving the rest for later use.
- In a medium pot, over low heat, cook garlic in olive oil until golden brown (about 30 seconds).
- Add carrot, celery, onion and cook until onions are clear (3-4 minutes).
- Add all remaining vegetables, the whole beans and stock.
- Turn up the heat and add thyme and bay leaf.
- Simmer 15 - 20 minutes until vegetables are
- softened. Remove the thyme and bay leaf.
- Add bean puree, season with salt and pepper; then simmer 5 minutes more.
- Serve in bowls with croutons.
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