This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Make sure the spice blend and the sausage are gluten-free.
"To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living. " -Anthony Bourdain
In some ways this soup is just dirty rice with extra vegetable stock. There is a difference, of course: simmering the vegetables and meat for a bit in the stock brings a great Cajun flavor to the soup without being overwhelming. It is a great balance of the holy trinity - onion, celery and pepper - with the chicken and sausage.
I look for sausage that doesn't have any nitrates. This is important, as nitrates are one of the most unhealthy ingredients in our food today. You might (or might not) pay a bit more for nitrate-free sausage, but not consuming nitrates is one of the most important things you can do for your health. Google "nitrate free sausage" and you will find dozens of brands now and many of those are widely available.
You might be asking why the rice is cooked differently and in a separate pan. Cooking the rice in the same pot with your soup will make the soup cloudy. That's not a bad thing, at least from a flavor perspective - I just wanted the soup to be clear.
Servings: 2 | Serving size: about 2 1/2 cups soup
Cooking time: 45 minutes
This recipe can easily be multiplied and makes great leftovers.
|sausage (sliced into thin half rounds)
|boneless, skinless chicken thighs (cut into 1/4 inch cubes)
|green bell pepper (diced)
|no salt added Cajun seasoning
|fresh ground black pepper
|no salt added vegetable stock
Place the water in a small sauce pan over high heat.
When the water boils add the rice, stir, and reduce the heat to a simmer. Partially cover and cook for about 34 to 40 minutes or until the rice is done. There will be extra water in the rice.
Place the olive oil in a large sauce pan or medium sized dutch oven over medium heat.
Add the garlic and sausage and cook for about 3 minutes.
Add the chicken and increase the heat to medium high.
Cook for about 5 to 7 minutes until the chicken is browned. Stir frequently.
Add the onion and celery. Cook for about 5 to 7 minutes. Stir occasionally.
Add the green pepper and cook for about 5 minutes. Stir occasionally.
Add the Cajun seasoning, salt, black pepper and vegetable stock. Stir and then cover. Reduce the heat to low until the rice is done.
Once the rice is done, place the cooked rice in a mesh colander and rinse thoroughly with warm water.
Add the rice to the soup, stir, and serve.
Serving size: about 2 1/2 cups
|Calories from Fat 130
|% Daily Value
|Total Fat 14g
|Saturated Fat 4g
|Monounsaturated Fat 3g
|Trans Fat 0g
|Total Carbohydrates 47g
|Dietary Fiber 4g
|Vitamin A 8%
|Vitamin C 70%
|Vitamin K 20mcg