Ingredients:
Protein:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 pound Andouille sausage, thinly sliced
The Holy Trinity:
- 1 medium yellow onion, diced
- 2 ribs celery, diced
- 1 green bell pepper, diced
Flavor Enhancers:
- 4 cloves garlic, minced
- 1 jalapeño pepper, seeded and finely chopped (optional, for heat)
Seasonings:
- 2 tablespoons Cajun seasoning (adjust for spice preference)
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and freshly ground black pepper to taste
Liquids and Thickening:
- 3 tablespoons olive oil
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 (28-ounce) can crushed tomatoes
Rice:
- 1 cup uncooked long-grain white rice
Optional:
- 1 pound raw shrimp, peeled and deveined
Instructions:
Prep work:
- Dice and chop all your vegetables for efficient cooking.
Brown the meats:
- Heat 2 tablespoons of olive oil in a large Dutch oven or stockpot over medium-high heat.
- Add the chicken and cook until lightly browned, about 2-3 minutes. Remove chicken to a plate.
- Add the sausage to the pot and cook until browned, another 2-3 minutes. Remove sausage to the plate with the chicken.
Sauté the vegetables:
- Add the remaining tablespoon of olive oil to the pot. Add the onion, celery, bell pepper, and jalapeño (if using). Cook for 5-6 minutes, or until the onions are softened and translucent.
- Stir in the garlic and cook until fragrant, about 30 seconds more.
Make a roux (thickening agent):
- Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes until a light brown paste forms.
Build the soup base:
- Slowly whisk in the chicken broth to the roux, making sure to eliminate any lumps.
- Add the crushed tomatoes, Cajun seasoning, thyme, bay leaves, salt, and pepper. Bring to a simmer.
Cook the rice:
- Stir in the uncooked rice. Reduce heat to medium-low, and simmer for 15-20 minutes, covered, or until rice is tender. Stir occasionally to prevent sticking.
Finish the soup:
- Return the chicken and sausage to the pot.
- If adding shrimp, stir them in now and simmer for 3-5 minutes, or until cooked through (they will turn pink).
- Taste and adjust seasonings. Remove bay leaves.
Tips:
- Spice level: Adjust the Cajun seasoning to your liking. Add a pinch of cayenne pepper for extra kick.
- Make it your own: Feel free to use other proteins like smoked sausage, or add okra for a traditional touch.
- Serving: Garnish with chopped green onions and hot sauce (if desired) for added flavor and spice. Serve with crusty bread.
