Time: 35 min.
Complexity: easily
Servings: 4

This soup is packed with all the vibrant flavors of Creole jambalaya in a rich, warming broth. The rice in the soup softens, making it filling enough for a full dinner. And the browned andouille sausage adds a wonderful aroma. Serve with cornbread.

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 3 chicken and/or turkey andouille sausages (about 12 oz), halved lengthwise and sliced
• 4 green onions, white part cut separately from green part
• 1 stalk celery, chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, finely chopped
• 1 tsp. Cajun seasoning
• 4 cups lightly salted chicken broth
• 1 cup long-grain white rice
• 1 can (400g) canned diced tomatoes, no salt added
• 1 bay leaf
• Cornbread for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

long-grain rice, sweet pepper, celery, andouille sausage, Cajun seasoning, bay leaf, tomatoes, cornbread

We recommend

Preparation:

Step 1
• Heat a large saucepan or Dutch oven over medium-high heat; add olive oil. Add the sausages and cook, stirring occasionally, until lightly browned, about 3 minutes. Transfer to a plate with a slotted spoon.
Step 2
• Add the white part of the green onion, celery, and bell pepper to the pan. Cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and Cajun seasoning; cook for 1 minute.
Step 3
• Add 1.5 cups water, chicken broth, rice, tomatoes, and bay leaf. Bring to a boil and simmer until the rice is tender, about 15 minutes. Return the sausages to the pot and season with salt. Discard the bay leaf. Sprinkle the soup with green onions and serve with cornbread.

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