Creole Chicken Red Beans Rice Soup

2 tablespoon olive oil
1 whole chicken; (about 4 -pounds) cut into 10 pieces
Creole seasoning
1 1/2 cup chopped onions
1 cup chopped celery
1 cup diced carrots
1 tablespoon minced garlic
2 bay leaves
1 pinches crushed red pepper
1 pound dried red beans; rinsed picked over, soaked overnight and drained
1 gallon chicken stock
1/4 pound long grain white rice, uncooked
1/2 cup chopped green onions; (green part only)


In a large saucepot, heat the olive oil. Season the chicken with creole seasoning. When the oil is hot, add the chicken, sear for 4 to 5 minutes on each side. Add the onions, celery, and carrots. Season with creole seasoning. Sauté the vegetables for 4 minutes. Add the garlic, bay leaves, pinch of crushed red pepper and red beans and sauté for 1 minute. Add the stock and bring the liquid to a boil. Reduce the heat to a simmer, uncovered, for about 2 hours or until the beans are tender. Preseason if necessary. Add the rice and continue to cook for 20 minutes or until the rice is tender.