New Orleans Chicken and Sausage Soup

Name: New Orleans Chicken and Sausage Soup
Yield: Serves 8 to 10
Cuisine: US & Canada, American, Creole & Cajun
Ingredients: 1 tablespoon, vegetable oil; 1 pound, smoked sausage, such as andouille or kielbasa, cut into 1/4-inch pieces; 2 , medium onions, chopped fine; 1 , red bell pepper, seeded and chopped fine; 1 rib, celery, chopped fine; 6 , medium garlic cloves, minced; 1 teaspoon, dried thyme; 1/2 teaspoon, cayenne pepper; 1/4 cup, all-purpose flour; 2 quarts, low-sodium chicken broth; 1 1/2 pounds, boneless, skinless chicken breast, cut into 1/2-inch cubes; 1 cup, long-grain rice

Main Courses
US & Canada
American
Creole & Cajun
Meat
Poultry
Pork
Chicken
Soups
Contest Recipes

Appears in Cook's Country February/March 2007

This inventive recipe combines traditional chicken soup with jambalaya, a New Orleans favorite.

SERVES 8 to 10

TIME 1¼ hours

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