New Orleans Sausage and Chicken Soup


“This soup is delicious and has just what it takes to warm you on a cold winter’s day – a little kick from the cayenne pepper. It’s a keeper in my book.”   -JoGiacovelli

1 Tbsp vegetable oil
1 lb smoked sausage, such as andouille or kielbasa, cut into ¼ inch pieces (I use homemade kielbasa)
2 medium onions, chopped fine
1 red bell pepper, seeded and chopped fine
1 celery rib, chopped fine
6 medium garlic cloves, minced
1 tsp dried thyme
½ tsp cayenne pepper
¼ cup flour
2 quarts low-sodium chicken broth
1 ½ lbs boneless, skinless chicken breasts cut into 1/2 inch cubes
1 cup long-grain rice salt and pepper

Heat oil in large Dutch oven over medium high heat. Add sausage and cook until lightly browned, about 8 minutes. With slotted spoon, transfer sausage to paper towel-lined plate.

Add onions, pepper and celery to fat in Dutch oven and cook over medium heat, stirring frequently until softened, about 8 minutes. Stir in garlic, thyme, and cayenne and cook until fragrant – about 30 seconds. Add flour and stir constantly with wooden spoon until mixture is golden brown, about ten minutes.

Whisk in chicken broth and 2 cups water; bring to boil. Add chicken and rice and simmer until rice is tender and chicken is cooked through, about 10 minutes. Add reserved sausage and simmer until soup is slightly thickened, about 5 minutes. Season with salt and pepper.

I used brown rice so it needed to cook a lot longer and I didn’t stir the flour for 10 minutes. We’re all cooks so just use your judgment.


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