Jambalaya Soup

This recipe is based on a recipe from the June 2014 Food Network Magazine. I changed a few things slightly to use what I had one hand and was extremely pleased with the result. The Cajun Cornbread was the perfect accompaniment.

2 T. olive oil

12 oz. of tasso, andouillle or your favorite smoked sausage, diced**

1/2 yellow onion, diced

2 green onions, thinly sliced (save the green for your garnish please!)

1 stalk celery, diced

1 red bell pepper, diced

3 cloves garlic, finely diced

1 t. Cajun/Creole seasoning

4 cups chicken broth

1 cup long grain white rice

1 14 oz. can diced fire roasted tomatoes

1 bay leaf

Heat a large Dutch oven over medium high heat. Add the olive oil and sausage. Cook, stirring occasionally, until browned. Remove sausage to a small plate.

Add onions, celery and bell pepper to Dutch oven. Cook, stirring occasionally, until vegetables are softened, about 3 minutes. Add the garlic and Cajun/Creole seasoning and cook for 1 minute.

Add 1 1/2 cups water, chicken broth, rice, tomatoes and bay leaf.  Bring to a simmer and let cook for about 15 minutes until rice is cooked through. Remove bay leaf and add sausage. Taste and add additional salt or seasoning if desired.  

Ladle into bowls and top with the reserved green onion tops.

**You could also use chicken or shrimp.