Andrea's Cooktales:
Shrimp ‘N Sausage Jambalaya Soup
Taking traditional, hearty comfort dishes and turning them into soups is one of my favorite ways to spin a recipe. If you love soup - and seafood - as much as I do, this “soupy” take on a classic Cajun dish will become one of your favorites this season.
INGREDIENTS:
• 1 tablespoon + 1 1/2 teaspoons Cajun seasoning
• 1/2 pound unpeeled, tail-on shrimp
• 1/4 cup extra virgin olive oil
• 1 red or orange bell pepper, seeded + chopped
• 1 green bell pepper, seeded + chopped
• 1/2 pound fresh tomatoes, chopped
• 5 scallions, sliced, plus one for garnish
• Kosher salt and freshly cracked pepper
• 4 garlic cloves, minced
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• 1/2 pound andouille sausage, sliced
• 1/4 cup tomato paste
• 2 cups chicken stock
• 1/2 cup uncooked white rice
• 2 tablespoons minced parsley
• Sliced lemons, for serving
