One-Pot Cajun Soup

Ingredients

• 1 tablespoon vegetable oil
• 12 ounces andouille sausage, sliced into half-moons
• 1 pound boneless skinless chicken thighs, cut into bite-size pieces
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 tablespoons Cajun seasoning
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 can diced tomatoes, 14.5 ounces, with juices
• 6 cups chicken broth
• 1 cup long-grain white rice
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 2 green onions, sliced

Method

1. 1

   Heat the vegetable oil in a 6-quart stock pot over medium-high heat. Add the andouille sausage and cook, stirring occasionally, until browned, about 4 minutes.

   4:00 · Brown sausage
2. 2

   Add the chicken pieces to the pot and cook, stirring occasionally, until no longer pink on the outside, about 5 minutes.

   5:00 · Cook chicken
3. 3

   Add the onion, bell pepper, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.

   5:00 · Soften vegetables
4. 4

   Stir in the garlic, Cajun seasoning, smoked paprika, and cayenne pepper, and cook until fragrant, about 1 minute.

   1:00 · Toast spices
5. 5

   Pour in the diced tomatoes and chicken broth, and add the bay leaves, salt, and black pepper. Stir to combine and bring to a boil.

6. 6

   Stir in the rice, reduce heat to maintain a gentle simmer, cover, and cook until the rice is tender and the chicken is cooked through, about 20 minutes, stirring occasionally.

   20:00 · Simmer soup
7. 7

   Remove the bay leaves and discard. Taste and adjust seasoning with additional salt, pepper, or Cajun seasoning as needed.

8. 8

   Ladle the soup into bowls and garnish with chopped parsley and sliced green onions before serving.