Jambalaya Meets Bean Soup
First of all soak a bag of 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.