Ingredients: |
Ingredients: 2 tablespoons olive oil, divided
2 boneless, skinless chicken breasts, cut into bite sized pieces
1 pound andouille sausage, thinly sliced into rounds
3 bell peppers, cored and diced
2 ribs celery, chopped
1 small onion, diced
1 jalapeno pepper, seeded and finely chopped
4 cloves garlic, minced
6 cups chicken stock
1/4 cup flour
1 can (28 ounces) diced tomatoes
1 cup uncooked rice
2 tablespoons cajun seasoning
2 bay leaves
1 teaspoon thyme
1 pound raw shrimp, peeled and deveined
Salt and pepper
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Directions: |
Directions:Heat 2 tablespoons oil in a large stockpot over medium high heat. Add the chicken and sausage, and saute for 2 or 3 minutes, stirring occasionally. Add in the remaining 1 tablespoon oil, bell peppers, celery, onion, and jalapeno. Stir to combine. Continue sauteing for 5 or 6 more minutes or until the onion is soft and translucent, stirring occasionally. Stir in the garlic, and saute for 1 more minute until the garlic is fragrant, stirring occasionally.
Sprinkle the flour over the mixture, and stir to combine. Continue cooking for 1 minute, stirring occasionally.
Gradually stir in the chicken stock, and then add the tomatoes, rice, and spices. Continue cooking until the soup reaches a simmer. Reduce the heat to medium low, and simmer for 15 more minutes, being sure to stir the soup occasionally.
Stir in the shrimp, and cook 5 more minutes or until the shrimp is cooked through. It should be pink and opaque, not gray.
Season the soup with salt and pepper to taste. |
This recipe for JAMBALAYA SOUP is from