Saturday, February 26, 2011

Cajun Jambalaya Soup

K likes Jambalaya, which I have tried to make before. Not sure how authentic it was, but I can across this recipe and KNEW he'd love it especially with the sausage in it!

I did miss the part where it says to make a roux and just added the broth. So if you do the roux it might be a bit thicker, but we actually really liked it without it!

Cajun Jambalya Soup-shared from Loving my Domestic Life
1 onion, diced
2-3 celery stalks, sliced
1 green pepper, chopped
1/2 lb italian sausage(I used half hot and half sweet)
1/2 lb chopped ham
10 cups chicken broth
2 tbsp tomato paste
3/4 tsp paprika
1 bay leaf
1/2 tsp oregano
1/4 tsp black pepper
1/2-3/4 tsp liquid smoke
1/2 tsp tabasco sauce(more or less to taste)
2-3 garlic cloves, minced
2 cups cooked rice

Brown sausage until no longer pink. Drain on paper towel. Brown ham, remove from pan and set aside. Saute peppers, celery, and onion for about 5 mins.  Add in broth and seasonings and bring to a boil. Add in ham, sausage, and rice. Bring back to a boil, lower heat, and simmer for another 10 mins.

**The flavors of this soup were amazing! I haven't done a lot with liquid smoke, but it really added some depth to the soup and made it quite tasty. It is definitely a keeper!

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