Snapper Soup…Kinda of
May 3, 2012
I had all the ingredients for chili; except, no tomatoes to make it real chili. I found a way to make a faux chili for those
with a tomato allergy. Turns out, my version tastes a little more like Snapper Soup. It had the same consistency and the spices tasted exactly the same.
I’ve never made it before, but I’d say after tasting my faux chili – I’m pretty sure what I made had a lot of the same spices as Snapper Soup. Here’s my version of the recipe:
- 1 package of Kielbasa cut into 1 inch pieces (we luckily were given Venison)
- 1/2 chopped onion
- 3 8 oz. cans of beans (I used black, pinto, and red beans)
- 1 8oz. can of corn
- 2 cups of broth (I used vegetable broth)
- 2-3 cups of water
- 2 Tablespoons of butter (if needed)
- 2/3 cups of flour (separate in two 1/3 cups)
- 1 Tablespoon of Garlic Powder
- 3 Tablespoons of Chili Powder
- 1 teaspoon of Paprika
- Fry the Kielbasa and onions until they both brown (use butter if it is lean meat)
- Mix in the first 1/3 cup of flour well and let it cook for a minute or two while stirring
- Add the broth and mix continuously for two minutes, and add garlic powder, chili powder and paprika
- Quickly mix in the next 1/3 cup of flour
- Add water and continue mixing for two minutes
- Let it simmer and thicken for 10-15 minutes – or until thick.
- Serve when its reached desired thickness!
I’m estimating it costs about $1 a serving. You can definitely make this without the meat to make it veggie soup, but I don’t think you would get as close to the taste as snapper soup. I think the meat adds a lot of salt to the entire soup.
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