Cooking Louisiana - Jambalaya meets Bean Soup

First of all soak a mixed bean mix overnight in water...

Drain, and set aside in the morning


I used a spice combination from Chef Paul Prudhomme and it was perfect for this... Though I made one modification, I used 1/2 of the paprika measurement with a smoked paprika.


Chef's Combination:


2 tablespoons dried parsley flakes

2 1/2 teaspoons ground black pepper

2 teaspoons salt

2 teaspoons paprika (I used one teaspoon sweet paprika and one teaspoon smoked)

2 teaspoons dried basil

2 teaspoons dried cilantro (I used ground cilantro)

1 1/2 dried thyme leaves

1 1/2 teaspoons white pepper

1 1/2 teaspoons onion powder

1 teaspoon garlic powder


Combine that all together and set aside


Slice three precooked chipotle sausages thinly and sauté in a stockpot with two tablespoons of oil that you will use to make the soup in, remove the sausage slices after they've curled up a bit, and sauté the following:


2 cups of onions

2 cups of peppers (green bells, red bells, Anaheim's, or a combination, like I did)

1 1/2  cups of celery


Sauté for a few minutes until they start getting soft then pour the spices on them, stir and turn to medium and let the veggies stick a bit, keep stirring now and then, but let them stick a bit. Let them get caramelized.


Deglaze the bottom of the pot with 


2 - 32 oz of organic chicken stock

1 - 16 oz can of diced tomatoes

1 can of Rotel tomatoes and diced Chiles

1 - 12 oz can of tomato sauce


Add the beans and sausage, add about 2 cups of rice, bring to a boil  and reduce to a simmer.  Add chicken if you like.   Add enough water to make it to a "soup" consistency.  


Taste  and adjust to your liking.


Cook for an hour or two... Taste again... Enjoy


Joy W.












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