This is a hearty soup or stew based around the sorts of flavors that appear in traditional jambalaya.
Ingredients:
3 tablespoons extra virgin olive oil
12 ounces andouille sausage sliced
4 chopped scallions
1 stalk chopped celery
1 red pepper, chopped
3 cloves chopped garlic
1 teaspoon Cajun seasoning
4 cups low sodium chicken broth
1 cup long grain white rice
14 ounce can diced tomatoes
1 bay leaf
Kosher salt
Directions:
Step 1: Heat a large pot over medium heat, add olive oil, sausage and cook, stirring occasionally about 4 minutes. Using a slotted spoon transfer sausage to a plate.
Step 2: Add the scallions, celery and bell peppers to the pot, cook stirring occasionally about 3 minutes. Add garlic and Cajun seasoning and cook for about 1 minute.
Step 3: Add 1 ½ cups of water along with the chicken broth, rice, tomatoes and bay leaf. Bring to a simmer and cook until the rice is tender, about 15 minutes. Return the sausage to the pot, discard the bay leaf, serve with corn bread. Best served with corn bread.
