Jambalaya Soup

Well the thought was for it to be a soup.  Ended up being more Jambalaya like as it was very thick for a soup.  Delicious nonetheless.



It all starts with some grilled spicy Italian sausage.  The grilling adds a ton of flavour to the meat.



Then get out your stock pot and get some chopped bacon, onions and garlic cooking.  Once the bacon is crispy and the onions and garlic have cooked for a bit, add the chopped sausage.



Don’t worry about any of it sticking to the bottom.  That is extra flavour that will come loose when you add the chicken stock.  Right now we’re building our flavour base.  Now we add some chopped red and green pepper and some chopped celery.  You always have to add the healthy bits.



Now add a generous pinch of Punch Ya Daddy cajun seasoning.  This packs a ton of cajun flavour into your Jambalaya dishes.  I opted for Punch Ya Daddy versus Slap Ya Momma as it was more a Punch Ya Daddy kind of day.


Once everything has been tossed about in the pot, add 1 large can of stewed tomatoes and 4 to 6 cups of chicken stock.  Obviously the more chicken stock, the less thick the soup will be.



Let the soup cook for an hour or so to ensure the flavours can co-mingle and get to know each other.  Trust me on this.


About an hour before you are ready to eat, add a cup or so of long grain rice, stir and cover.  Lower the temp to a simmer and let stand until the rice is cooked.


Get your favorite bowl and enjoy.



The Foodie,