I love Cajun country and their food. This is a quick and easy weeknight meal. Serve with fresh baked cornbread for a down home treat.
- 2 slices bacon, diced
- 1 medium carrot, chopped
- 1 celery rib, chopped
- 1 medium green pepper, chopped
- 3 garlic cloves, minced
- 1⁄4 lb tasso ham, diced (If this is not available diced ham pieces can be used.)
- 1⁄2 lb smoked sausage, cut crosswise into 1/4-inch slices
- 2 (14 1/2 ounce) cans navy beans
- 1 cup chicken broth
- 4 tablespoons dried onion, minced
- 1 medium jalapeno, seeded and minced
- 1 (14 1/2 ounce) can diced tomatoes
- 1 tablespoon cajun seasoning
- Tabasco sauce, to taste
- salt and pepper, to taste
- 1 cup brown rice
- green onion, sliced
- Heat a heavy dutch oven over medium high heat. When hot add in the diced bacon and render out the fat. Add in the carrot, celery, green pepper and garlic. Cook, stirring frequently until vegetables are wilted and crisp tender. Add the ham and smoked sausage. Cook until the meat begins to brown.
- Drain and rinse the beans. Stir in the beans, chicken stock, dried onion, jalapeno, tomatoes and Cajun seasoning. Stir to combine. Add a few shakes of Tabasco sauce to taste. If desired, season with salt and pepper. Lower heat and allow to simmer for 30 minutes.
- In another pot cook the brown rice as per package instructions. Place a serving of rice in a bowl, spoon soup over and garnish with sliced green onions.