Wednesday, January 13, 2016


I made this a long time ago for a church party where everyone was bringing a soup to share. I wanted to have something that was different but not strange. (the strange stuff never gets eaten) 

I couldn't have been more please with how it turned out and how much everyone loved it. It seems like the ingredient list is long - or that it might be too hard to make, but it is so super easy, and you probably have everything you need to make it already (except maybe the shrimp)


2 tablespoons canola oil, divided
1 tablespoon Cajun seasoning
10 ounces andouille sausage, sliced into rounds
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 onion, diced
1 small green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1 (16 ounce) can crushed Italian tomatoes
 1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
1 1/4 cups uncooked rice
2 1/2 cups chicken broth


Heat 1 tablespoon of oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside.

Add 1 tablespoon oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.

In the same pot, saute onion, bell pepper, celery and garlic until tender.

Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, and Worcestershire sauce.

Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.

Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

 ** if you want, add a few Jumbo (peeled and de-veinded) Uncooked Shrimp, let them cook for 5 minutes until done - YUM!! Seafood Gumbo)