Spicy Andouille, Chicken and Rice Soup
This hearty soup comes together in minutes! Spicy andouille sausage and a touch of Cajun seasoning add just the right amount of heat without being overpowering.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Spicy Andouille, Chicken and Rice Soup
Prep Time10 Minutes
Servings8
Cook Time30 Minutes
Ingredients
2 tablespoons vegetable oil
1 cup diced onion
1 cup diced green bell pepper
1 cup diced celery
2 teaspoons minced garlic
4 teaspoons L&B Cajun Seasoning, divided
1 teaspoon kosher salt
2 cups shredded rotisserie chicken
3 andouille sausage links, cut into 1/4-inch slices and then halved
3 cups less sodium chicken broth
2 -14.5-ounce cans diced tomatoes
2 cups cooked white rice
Directions
- In a large Dutch oven, heat oil over medium-high heat.
- Add onion, green pepper, celery, garlic, 2 teaspoons Cajun seasoning, and salt.
- Sauté until the vegetables are tender (5-7 minutes).
- Sprinkle the remaining Cajun seasoning over the chicken and sausage; add them to the pan and continue cooking for 3-5 minutes.
- Add broth and tomatoes.
- Bring to a boil; then reduce heat and simmer for 10 minutes.
- Stir in rice and heat through.
TIP: This soup thickens as it sits, so extra chicken broth may need to be added when reheating leftovers.
10 minutes
Prep Time
30 minutes
Cook Time
8
Servings
Directions
- In a large Dutch oven, heat oil over medium-high heat.
- Add onion, green pepper, celery, garlic, 2 teaspoons Cajun seasoning, and salt.
- Sauté until the vegetables are tender (5-7 minutes).
- Sprinkle the remaining Cajun seasoning over the chicken and sausage; add them to the pan and continue cooking for 3-5 minutes.
- Add broth and tomatoes.
- Bring to a boil; then reduce heat and simmer for 10 minutes.
- Stir in rice and heat through.
TIP: This soup thickens as it sits, so extra chicken broth may need to be added when reheating leftovers.