Jambalaya Soup

By á-47

Ingredients

• 3 Tbsp. olive oil
• 3 andouille sausages (about 12 oz), halved lengthwise and sliced
• 4 green onions, chopped (white and green parts separated)
• 1 rib celery, chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, finely chopped
• 1 tea. Cajun seasoning
• 1 1/2 cups water
• 4 cups chicken broth
• 1 cup long-grain white rice
• 1 - 14 oz. can diced tomatoes
• 1 bay leaf
• salt
• Cornbread for serving

Preparation

Step 1

Heat a large pot of Dutch oven over medium-high heat add the olive oil. Add the sausages and cook, stirring occasionally, until lightly browned, about 3 minutes. Transfer to a plate using a slotted spoon.

Add the green onion whites, celery, and bell pepper to the pot. Cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and Cajun seasoning, cook 1 minute.

Add 1 1/2 cups water, the chicken broth, rice, tomatoes and bay leaf. Bring to a simmer and cook until the rice is tender, about 15 minutes. Return the sausages to the pot and season with salt. Discard the bay leaf.

Top the soup with the green onion greens and serve with cornbread.