Ingredients
3tbspolive oildivided
2chicken breastsboneless, skinless, cut into bite-sized pieces
1lbAndouille sausagethinly sliced into rounds
3bell pepperssmall, cored and diced
2ribscelerychopped
1white onionsmall, peeled and diced
1jalapeno pepperseeded and finely chopped
4clovesgarlicminced
6cupschicken stock
¼cupflour
1cantomatoescrushed
1cupriceuncooked, white or brown
2tbspCajun seasoningadjust according to taste
2bay leaves
1tspdried thymecrushed
1lbshrimpraw, peeled and deveined
salt and pepperto taste
Preparation
Heat 2 tablespoons of oil in a large stockpot over medium-high heat.
Add the chicken and sausage, and sauté for 2 to 3 minutes, stirring occasionally.
Add in the remaining 1 tablespoon of oil, bell peppers, celery, onion, jalapeño, and stir to combine. Continue sautéing for 5 to 6 more minutes, or until the onion is soft and translucent, stirring occasionally.
Stir in the garlic, and sauté 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, then add the crushed tomatoes, rice, Cajun seasoning, bay leaves and dried thyme. Continue cooking until the soup reaches a simmer.
Reduce the heat to medium-low, and continue simmering the soup for 15 more minutes until the rice is cooked and tender.
Stir in the shrimp and continue cooking for 5 more minutes, or until the shrimp is cooked through.
Season the soup with salt and pepper to taste. Then serve warm, topped with your desired garnishes if desired.
