Preparation:
Put the vegetables in a saucepan and cook while stirring for 5 minutes.
Stir in the "roux" and
slowly blend in the water. Add the bay leaf, thyme, pepper, and cayenne
and bring to a boil, then
reduce to a simmer. Add the crab and chicken, cover the pot, and continue
to simmer for 30
minutes. Spoon into warm soup bowls and top with 1/2 C rice in the center
of each. Serve
immediately. |
