FAT TUESDAY JAMBALAYA SOUP

FAT TUESDAY JAMBALAYA SOUP image

Number Of Ingredients 15

2 tablespoons Olive Oil
1 cup Diced Bell Peppers (for color, use mixed red, green, and yellow)
1/2 cup Diced Onions (about 1/2 medium onion)
1/2 cup Diced Celery (2-3 three ribs)
2 cloves Garlic, Minced (or 1/2 teaspoon garlic powder)
1 tablespoon Cajun or Creole Seasoning
2 tablespoons Smoked or Sweet Paprika
6 ounces Douille Sausage (Sliced into half moons)
1 1/2 pounds Chicken Parts, Bone-in, Skin-on
1 Bay Leaf
1 tablespoon Dried Thyme (or one fresh stem of thyme)
3 cups Cooked Rice
15 ounces Can Crushed or Pureed Tomatoes
1 pound Shrimp, Peeled and Deveined
1 teaspoon Salt

Steps:

Heat 1 tablespoon olive oil in a roomy, 5 or 6 qt. Dutch oven or stock pot over medium heat until shimmering. Add the peppers, onions, and celery, and saute until softened, about 8 minutes. Add the garlic and stir until fragrant (just 30 seconds or so).
Scootch the vegetables to one side and pour in the remaining 1 tablespoon of oil. Heat briefly, then sprinkle the Creole seasoning and smoked paprika over the oil. Stir in to create a fragrant paste, then mix in with the vegetables.
Move the vegetables to the side of the pot again, and add the sausage slices. Saute until the edges begin to brown, then move to the side with the vegetables.
Lay the chicken parts in the cleared space, skin sides down, and let sizzle for 2 to 3 minutes. Flip once and cook for 2 more minutes.
Add 5 cups of water to the pot, and bring to a boil. Reduce heat to medium-low, add the bay leaf and thyme, then cover. Simmer for 1 to 1 1/2 hours.
Remove the chicken to a bowl, and cool until it can be handled. Find and remove the bay leaf and thyme stem (if using fresh thyme). Stir in the rice, tomatoes, and shrimp. Slice the chicken into bite sized pieces, and add to the pot.
When shrimp is cooked - pink and opaque - give the soup a good stir and taste. Add salt and/or more Creole seasoning, as desired.