Jambalaya soup

30 minutes Jambalaya soup.

RECIPE COURTESY OF FOOD NETWORK KITCHEN. We made it in vitaclay. Yummy 

Ingredients:

• 3 tablespoons extra-virgin olive oil 3 chicken and/or turkey andouille

• sausages (about 12 ounces), halved lengthwise and sliced

• 4 scallions, chopped (white and green parts separated)

• 1 stalk celery, chopped

• 1 red bell pepper, chopped

• 3 cloves garlic, finely chopped

• 1 teaspoon Cajun seasoning

• 4 cups low-sodium chicken broth

• 1 cup long-grain white rice

• 14 oz no-salt-added diced tomatoes

• 1 bay leaf

• Kosher salt

• Cornbread, for serving

Directions:

1. Add 1 1/2 cups water, the chicken broth, rice, tomatoes and bay leaf.

2. Set on stew to cook rice for 40 minutes.

3. While cooking rice, heat a sauce pan over medium-high heat; add the olive oil. Add the sausages and cook, stirring occasionally, until lightly browned, about 3 minutes. Add the scallion whites, celery and bell pepper to the pot. Cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and Cajun seasoning; cook 1 minute.

4. Transfer the mixture to your vitaclay and season with salt. Discard the bay leaf.

5. Top the soup with the scallion greens and serve with cornbread.