Quick Comfort in a Bowl

Ingredients

• 2 tablespoons Olive Oil (use chili oil for extra heat if desired)
• 0.5 pound Kaneka Smoked Sausage (can substitute Andouille or smoked kielbasa)
• 1 pound Chicken Thighs (chopped; can use chicken breast or mix)
• 1 medium Onion (peeled and chopped)
• 1 large Green Bell Pepper (chopped; red bell pepper works too)
• 2 stalks Celery (chopped)
• 4 cloves Garlic (minced)
• 1 tablespoon Cajun Seasoning (homemade or store‑bought)
• 1 teaspoon Dried Thyme
• 1 teaspoon Dried Oregano
• to taste Salt
• to taste Black Pepper
• 2 cans (28 oz each) Fire‑Roasted Tomatoes (can use fresh diced tomatoes)
• 2 cups Long Grain Rice (rinsed until water runs clear)
• 6 cups Chicken Stock (can use vegetable stock or bouillon)
• 3 Bay Leaves
• 1-2 tablespoons Hot Sauce (adjust to heat preference; habanero‑cayenne recommended)

Instructions

1. Heat Oil and Brown Meats

   Add olive oil (or chili oil) to the large pot over medium heat. Add the smoked sausage and chicken pieces, cooking for 3‑4 minutes until lightly browned.

   Time: PT4M

   Temperature: medium

2. Sauté the Cajun Holy Trinity

   Add the chopped onion, green bell pepper, and celery to the pot. Cook, stirring occasionally, for about 5 minutes until the vegetables begin to soften.

   Time: PT5M

   Temperature: medium

3. Add Garlic

   Stir in the minced garlic and cook for about 30 seconds until fragrant.

   Time: PT0.5M

   Temperature: medium

4. Bloom the Spices

   Add Cajun seasoning, dried thyme, dried oregano, salt, and pepper. Stir and cook for another 30 seconds to let the spices release their aroma.

   Time: PT0.5M

   Temperature: medium

5. Add Tomatoes, Rice, and Stock

   Pour in the fire‑roasted tomatoes, rinsed long‑grain rice, and chicken stock. Stir to combine.

   Time: PT1M

   Temperature: medium

6. Bring to a Boil

   Increase heat and bring the mixture to a rolling boil.

   Time: PT5M

   Temperature: high

7. Simmer with Bay Leaves

   Add the bay leaves, reduce heat to a gentle simmer, cover, and cook for 25‑30 minutes, or until the rice is tender and the flavors have melded.

   Time: PT30M

   Temperature: low

8. Finish and Serve

   Remove the pot from heat. Stir in hot sauce to taste, remove bay leaves, and let the soup rest 5 minutes before ladling into bowls.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

45g

Fat

10g

Fiber

3g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Kaneka Smoked Sausage: Andouille sausage, smoked kielbasa
• Instead of Chicken Thighs: chicken breast
• Instead of Onion: shallot
• Instead of Green Bell Pepper: red bell pepper
• Instead of Celery: carrots
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Cajun Seasoning: Creole seasoning
• Instead of Fire‑Roasted Tomatoes: regular diced tomatoes
• Instead of Long Grain Rice: brown rice (longer cooking)
• Instead of Chicken Stock: vegetable stock, bouillon cubes (dissolved)
• Instead of Hot Sauce: Tabasco, sriracha

Equipment Needed

• Large Pot
• Cutting Board
• Chef's Knife
• Wooden Spoon or Spatula
• Measuring Cups and Spoons
• Can Opener
• Ladle (optional)

Critical Steps — Do Not Skip

• Browning the sausage and chicken for flavor development
• Rinsing the rice to avoid a gummy texture
• Simmering until the rice is fully cooked
• Adjusting seasoning and hot sauce at the end

Chef Tips from the Video

• Use smoked sausage for the deepest flavor; it adds a natural smoky note.
• Fire‑roasted tomatoes give the broth a subtle charred sweetness that balances the spice.
• Rinse the rice until the water runs clear to keep the broth from becoming gummy.
• Let the soup rest a few minutes after cooking; this allows the flavors to meld.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for 3‑4 days.

Freezer: Freeze in freezer‑safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The soup tastes even better the next day; refrigerate and reheat gently.
• Portion and freeze individual servings for quick meals.
• Cook the rice separately if you plan to freeze; add it to the reheated broth later.

Frequently Asked Questions