Chicken Jambalaya Soup #SundaySupper

• Meat

  • 4 Andouille sausages, sliced (about 14 ounces
  • 2 Chicken breasts, bone in

• Produce

  • 1 Bay leaf
  • 1 stalk Celery
  • 3 cloves Garlic
  • 1/2 cup Okra, frozen slices
  • 1 Onion
  • 1/2 tsp Thyme, dried
  • 1 Thyme, fresh

• Canned Goods

  • 6 cups Chicken broth

• Pasta & Grains

  • 1/2 cup White rice, long grain

• Baking & Spices

  • 1 Kosher salt
  • 1 tsp Zatarain's creole seasoning

• Oils & Vinegars

  • 3 tbsp Olive oil

• Drinks

  • 1 14-ounce can Tomatoes and juice

Found on thatskinnychickcanbake.com

Description

Ingredients

• 3 tablespoons olive oil
• 4 andouille sausages, sliced (about 14 ounces)
• 1 onion, diced
• 1 stalk of celery, diced
• 3 cloves garlic, minced
• 1-2 teaspoons Zatarains Creole Seasoning
• ½ teaspoon dried thyme
• 1 bay leaf
• 6 cups chicken broth (if your broth is very salty, use 4 cups chicken broth plus 2 cups water)
• ½ cup long-grain white rice
• 1 14-ounce can of diced tomatoes and juice
• ½ cup frozen okra slices
• 2 bone-in chicken breasts, roasted and shredded (or use leftover or rotisserie chicken)
• Kosher salt, if needed
• Fresh thyme to garnish, optional

Directions

• Add olive oil to a large pot. Adjust burner to medium high heat and add sliced sausages. Cook till browned, then remove from pan and reserve.
• Add the onion, celery and red pepper and cook till soft. Add garlic and cook until fragrant, about a minute. Add Creole seasoning, thyme and bay leaf and stir,
• Pour in the chicken broth, rice and tomatoes and simmer till rice is cooked, about 20 minutes.
• Add the reserved sausage, okra and shredded chicken and cook till hot. Check for seasonings and add salt if desired. Sprinkle with fresh thyme to serve.