Caldo Augustino

This recipe comes to us from local celebrity chef John Besh, who named the dish for his award-winning Restaurant August. Caldo is the quintessential soup of the Islenos, immigrants originally from the Canary Islands who have populated southern Louisiana since 1778. Visit Chefs John Besh and Brian Landry's Borgne to taste more Islenos and coastal Louisiana inspired cooking.


  • 2 large yellow onions, diced
  • 2 cloves garlic, minced
  • 1 stalk celery, diced
  • 1 bell pepper, diced
  • olive oil
  • 1 pound ham hocks
  • 1 pound chicken
  • 1 pound lima beans
  • 1 pound mustard greens
  • 1 pound tomatoes, diced
  • 1/2 pound sweet corn, kernels cut from cobs
  • 1/2 pound green beans, chopped
  • 1/2 pound sweet potatoes, diced
  • 1/2 pound yellow potatoes, diced
  • 1-1/2 gallons chicken or ham broth
  • 2 bay leaves
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon allspice
  • 1 pound shrimp, peeled and diced
  • salt and fresh cracked black pepper


In a large saucepot over medium heat, begin cooking onion, garlic, celery, and bell pepper with just a splash of olive oil. Cook for several minutes or until the vegetables become slightly translucent. Add ham hocks, chicken, and all of the fresh vegetables (lima beans, mustard greens, tomatoes, corn, green beans, sweet potatoes, and yellow potatoes). Add broth and season with bay leaves, cayenne pepper, and allspice. Bring to a boil over high heat, then reduce heat to a gentle simmer. Simmer until the vegetables are tender. At this point, add shrimp and season with salt and pepper. Cook for 3-5 minutes until shrimp are pink.

Recipe compliments of John Besh, Restaurant August

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