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Categories:
extra-virgin olive oil chicken scallions celery red bell pepper garlic Cajun seasoning low-sodium long grain white rice salt bay leaf kosher salt
Viewed: 20 - Published at: 4 years agoIngredients
- 3 tablespoons extra-virgin olive oil
- 3 chicken and/or turkey andouille sausages (about 12 ounces), halved lengthwise and sliced
- 4 scallions, chopped (white and green parts separated)
- 1 stalk celery, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, finely chopped
- 1 teaspoon Cajun seasoning
- 4 cups low-sodium chicken broth
- 1 cup long-grain white rice
- 1 14 -ounce can no-salt-added diced tomatoes
- 1 bay leaf
- Kosher salt
- Cornbread, for serving
Method
- Heat a large pot or Dutch oven over medium-high heat; add the olive oil.
- Add the sausages and cook, stirring occasionally, until lightly browned, about 3 minutes.
- Transfer to a plate using a slotted spoon.
- Add the scallion whites, celery and bell pepper to the pot.
- Cook, stirring occasionally, until softened, about 2 minutes.
- Add the garlic and Cajun seasoning; cook 1 minute.
- Add 1 1/2 cups water, the chicken broth, rice, tomatoes and bay leaf.
- Bring to a simmer and cook until the rice is tender, about 15 minutes.
- Return the sausages to the pot and season with salt.
- Discard the bay leaf.
- Top the soup with the scallion greens and serve with cornbread.
- Photograph by Antonis Achilleos
