DIY Cajun Chicken and Andouille Sausage Soup

Every fall we talk about making more soup...seems like we always get side tracked and find ourselves cooking other meals instead. Well, this year we're actually following through with this desire for heart warming, comfort food soups. We've gotten the hang of what ingredients, herbs and spices to include and now we're on a roll.

We like soups with character! That means an assortment of veggies and lots of flavor! With or without meat. We're looking forward to some nice cool weather and creating some wonderful, warming soups for the winter. BTW, if you prefer a vegetarian meal, omit the sausage and chicken and add black beans.

SERVES: 4-6 bowls
PREP TIME: 20 minutes
COOK TIME: 30 minutes to saute meat & veggies
1 hour to simmer soup

INGREDIENTS:
2 large andouille sausages, cut in 1/4" rounds
1 boneless, skinless chicken breast, shredded
1 yellow onion, diced
1 jalapeno, seeded and diced
6 mini red peppers or 1 large red pepper, diced
1 pasilla/poblano pepper, seeded and diced
5 stalks celery, sliced in 1/4" pieces
3 large cloves of garlic, sliced thin
1 can 14.5 ounce diced tomatoes with juice
1/2 can tomato paste
4 cups low sodium organic chicken broth
2 tablespoons peanut oil
2-3 pinches salt
1 teaspoon fresh ground black pepper
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon oregano
1/2 teaspoon red pepper (less if you don't like it spicy)
2 cups cooked white rice
4 ounces baby spinach
1/2 cup roughly chopped Italian parsley

DIY Cajun Chicken and Andouille Sausage Soup Ingredients Sauteeb

The Ingredients Sauteed Ready for Liquids

PREPARATION:
1. Cut the sausage in rounds, cut up all the veggies and garlic and set aside.
2. Heat the oil in a 5.5 quart Dutch oven and add the sausage. Saute and set aside. Then add the chicken breast, saute and set aside. When chicken has cooled, shred it.
3. Add the onions to the pot and saute until they start to soften then add the celery and peppers. Saute for about 3 minutes more and add the garlic, diced tomatoes and all of the herbs and spices, leaving out the Italian parsley, rice and spinach.
3. Add the sausage and chicken back into the pot and simmer for 30 minutes to 1 hour. In the last 10 minutes, add the rice and spinach and stir to incorporate. Before ready to serve, add the parsley. Now you're good to go!

PLATING:
Serve in a warmed soup bowl. With all the rich, fall colors no garnish is necessary. Serve with a nice crusty bread for dipping in the delicious sauce.

Bon appetit,
Tom and Anita

DIY Cajun Chicken and Andouille Sausage Soup