Recipe by PaulaG
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.
Top Review by Chocolatl
This is quite possibly the best soup I have ever tasted. The use of the contest ingredients is brilliant. I never knew dried onions could impart so much flavor as they do here. All the ingredients are in perfect proportion. And yes, it really is quick and easy. I love the way the rice is served gumbo-style instead of just being tossed in--and yes, the rice is a necessary part of the character of the dish. No matter what the contest outcome, this soup is a winner with me!
- 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
Directions See How It's Made
- 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.