Let’s start with lists:
Cajun things I do not like, not one little bit:
- turtle soup
- oysters in any way, shape, or form (I’m sorry. I lack ‘culture’ in this regard.)
- hurricanes (obviously, not strictly Cajun, but Southern in general)
- Shirtless men in denim overalls
Cajun things I can totally dig:
- Pvt. Benjamin Buford Blue (Bubba from Forrest Gump)
- Blackened Salmon
- Steve Martin
- French Toast
- Pecan Pie
- Johnny Depp?! (only in a talented-creepy-character sort of way. . . )
- Aaron Neville (strictly when he’s singing Christmas music.)
- maybe some earings? (Why are these “Creole”? and I love that they’re called, “SilberDream”)
- This Andouille Soup. . .
This soup is everything I crave in a quick, hot, weeknight meal. It’s wholesome, filling, and did I mention quick?
In my opinion, chicken sausage is one of the best products to hit the kitchen since, well, I don’t know. . . nonfat milk? Or something. . . I need a good analogy here, and it’s escaping me. Where is my father-in-law, (King of Random Analogies. . . ) when I need him?
It’s a flavor-packed healthy option that doesn’t feel like you’re giving anything up.
This dish is simple.
Spice it up, or tone it down, it’s up to you.
But you really should set aside a night to try it.
Andouille Soup with Red Beans and Rice
1 tablespoon vegetable oil
12 ounces chicken Andouille sausage, diced
1 large onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 tablespoon Cajun seasoning, divided, OR mix these – then divide:
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper(this is for super-hot-burn-your-ears-type-spicy tastes. Otherwise, just go with a dash.)
3 cloves garlic, minced or pressed
1 (14.5 ounce) can fire roasted, diced tomatoes
32 ounces low sodium chicken broth
1 bay leaf
1 (14.5 ounce) can small kidney beans, rinsed and drained
1 1/2 cups uncooked white rice
3 green onions, sliced
Optional half and half or cream – to tone down the spice
Heat a large dutch oven over medium-high heat and add the vegetable oil. Place the sausage in the pot and cook until nicely browned. Remove from the pot with a slotted spoon onto a paper towel lined plate or bowl. Set aside.
If there is an excess amount of fat, drain the pot.
Reduce the heat to medium, and add the onion, bell peppers, and 1/2 tablespoon Cajun seasoning mix. Cook, stirring frequently, until the vegetables are soft, about 5-7 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
Add the diced tomatoes, broth, bay leaf, remaining 1.5 tablespoon seasoning, and kidney beans to the pot; stir the sausage back in, and bring to a boil, then reduce heat to a simmer.
In a separate pot, cook rice according to package directions.
When rice is cooked, dish desired amount of soup and rice into individual bowls. Top with sliced green onions.
*Note – I made the super-spicy version and found that the addition of heavy cream to tone down the burn-your-face-off quality was quite pleasing. Just have some on hand if you decide to go hot. . . .
Source: slightly adapted from Elly Says Opa!