Prep 15 mins
Cook 30 mins
I based this recipe on a Cajun Jambalaya recipe that I love. No tomato is one of the things that makes this Cajun. As with it's Creole cousin it features the "Trinity", onion, celery and green bell pepper. It can be made as hot as you like by using more Cayenne or Tabasco sauce. The Ritz crackers may seem like an odd pairing but, the buttery, salty flavor enhances the flavor of this dish.
- 1 tablespoon canola oil
- 1 teaspoon cajun seasoning, divided
- 1 lb boneless skinless chicken thighs, cut in bite size pieces
- 1 lb andouille sausage, sliced 1/2 inch thick
- 2 cups onions, chopped
- 1 cup green bell pepper, chopped
- 1 cup celery, chopped
- 5 -6 garlic cloves, finely chopped
- 1⁄2 teaspoon cayenne
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon white pepper
- 1 cup vegetable stock
- 1⁄2 lb smoked ham
- 1 quart chicken stock
- 1⁄2 cup rice
- Tabasco sauce, to taste
- 12 Ritz crackers, crushed
- Heat the oil in a large soup pot over medium high heat. Season the thigh pieces with 1/2 tsp Cajun Seasoning. Add to the pot and cook, stirring occasionally until meat is lightly browned 5 minutes or so. Remove the chicken to a plate.
- Add the sausage to the pot. Cook stirring occasionally until lightly browned. Remove from pan and put on plate with the chicken.
- Remove all but 2 tablespoons of the drippings. Add the onions, green peppers, and celery. Cook over medium heat for 5 minutes, stirring frequently.
- Add the garlic and cook for 2 minutes more. Add the vegetable stock and stir to loosen any brown bits. Add the chicken stock and stir to combine.
- Add the ham, the rest of the Cajun Seasoning, and the ground peppers. Bring to a boil and immediately reduce the heat to simmer.
- Add the chicken and sausage back into the pot along with any accumulated juices. Simmer for 5 minutes.
- Add the rice and cook for 15 minutes once the soup returns to a simmer.
- Add Tabasco Sauce to taste.
- Serve in bowls garnished with the crushed Ritz Crackers.
Actually more characteristic of southwestern and south-central Louisiana, is rural Creole jambalaya, which contains no tomatoes (the idea being the farther away from New Orleans one gets, the less common tomatoes are in dishes). I added a 14.5oz can of diced tomatoes undrained, and it came out delicious!
I tried this soup the other day and it was very tasty. I kind of switched some ingredients, instead of vegetable stock I just added 3 cans of chicken stock all together (it turned out to be the perfect amount for the ingredients) I also added 2 peppers, one red and one orange. At the end instead of using crackers I used garlic croutons, this soup had plenty of flavor and a bit of heat. (My fam also loved it) I will be making this in the future. :)