assignmentPREPARATION
Heat 2 T oil in a large stock pot over medium-high heat. Add the chicken and sausage and sauté for 2-3 minutes, stirring occasionally.
Add in the remaining T of oil, bell peppers, celery, onion and jalapeño. Stir to combine. Continue sautéing for 5-6 minutes more or until the onion is soft and translucent, stirring occasionally. Stir in the garlic and sauté for 1 more minute until the garlic is fragrant, stirring occasionally.
Sprinkle the flour over the mixture and stir to combine. Continue cooking for 1 minute stirring occasionally.
Gradually stir in the chicken stock, then add the crushed tomatoes, rice, Cajun seasoning, bay leaves & dried thyme. Continue cooking until the soup reaches a simmer. Then reduce the heat to medium-low and continue simmering the soup for 15 more minutes, being sure to stir occasionally so the rice doesn’t burn on the bottom of the pot, until the rice is cooked and tender.
Stir in the shrimp and continue cooking 5 more minutes or until the shrimp are cooked through.
Season the soup with salt and pepper to taste.