Louisiana Creole Snail Soup

Ingredients

In this adaptation, the traditional Honduran Sopa de Caracol is transformed into a Louisiana Creole delight. The original dish is known for its use of coconut milk and tropical ingredients, whereas the Louisiana Creole version incorporates local ingredients like okra and andouille sausage. The flavors are enhanced with the addition of Creole seasoning, cayenne pepper, and hot sauce, giving it a spicy kick that is characteristic of Louisiana cuisine. We alse have the original recipe for Sopa de caracol, so you can check it out.

• 2 pounds (900g) snails, cleaned and shelled 2 pounds (900g) snails, cleaned and shelled
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 cup (240ml) diced andouille sausage 1 cup (240ml) diced andouille sausage
• 1 cup (240ml) diced onion 1 cup (240ml) diced onion
• 1 cup (240ml) diced bell pepper 1 cup (240ml) diced bell pepper
• 1 cup (240ml) diced celery 1 cup (240ml) diced celery
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 cup (240ml) diced tomatoes 1 cup (240ml) diced tomatoes
• 1 cup (240ml) sliced okra 1 cup (240ml) sliced okra
• 6 cups (1.4L) chicken or seafood broth 6 cups (1.4L) chicken or seafood broth
• 2 teaspoons Creole seasoning 2 teaspoons Creole seasoning
• 1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
• 1 bay leaf 1 bay leaf
• 2 tablespoons hot sauce 2 tablespoons hot sauce
• Salt and pepper to taste Salt and pepper to taste
• Chopped fresh parsley, for garnish Chopped fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 25g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the andouille sausage and cook until browned.
2. 2.
   Add the onion, bell pepper, celery, and garlic to the pot. Sauté until the vegetables are tender.
3. 3.
   Stir in the diced tomatoes and sliced okra. Cook for another 5 minutes.
4. 4.
   Add the snails to the pot and pour in the chicken or seafood broth.
5. 5.
   Season with Creole seasoning, cayenne pepper, bay leaf, hot sauce, salt, and pepper. Stir well to combine.
6. 6.
   Bring the soup to a boil, then reduce the heat to low and simmer for 30 minutes to allow the flavors to meld together.
7. 7.
   Remove the bay leaf and adjust the seasoning if needed.
8. 8.
   Serve the Louisiana Creole Snail Soup hot, garnished with chopped fresh parsley.

Treat your ingredients with care...

• Snails — Ensure that the snails are thoroughly cleaned and shelled before using them in the soup.
• Andouille sausage — Look for authentic Louisiana-style andouille sausage for the best flavor.
• Okra — If fresh okra is not available, you can use frozen okra instead. Make sure to thaw it before adding it to the soup.

Tips & Tricks

• For a spicier kick, adjust the amount of cayenne pepper and hot sauce according to your preference.
• Serve the soup with crusty French bread or cornbread for a satisfying meal.
• If you can't find snails, you can substitute them with shrimp or crawfish for a Louisiana twist.
• Make a larger batch of the soup and freeze the leftovers for a quick and delicious meal later on.
• Experiment with different herbs and spices to customize the flavors to your liking.

Serving advice

Serve the Louisiana Creole Snail Soup as a main course, accompanied by a side of crusty bread. Garnish each bowl with a sprinkle of fresh parsley for a pop of color and added freshness.

Presentation advice

Present the soup in individual bowls, ensuring that each serving has a generous amount of snails, vegetables, and broth. Serve with a side of crusty bread on a rustic wooden platter for an authentic Louisiana Creole feel.