Chicken and Sausage Jambalaya Soup

In a large soup pot, heat one tablespoon of the olive oil over medium high heat. Add in the diced sausage and stir well. Saute until caramelized and golden brown, about 4-5 minutes, stirring frequently. Remove from pan and set aside.

While sausage is cooking, sprinkle the chicken cubes with 1 tablespoon of the Cajun seasoning plus salt and pepper. Once you remove sausage from the pan, add the chicken to the pan and cook until cooked through, about 3-4 minutes, stirring frequently. Remove chicken from pan and set aside.

Add the second tablespoon of olive oil to the pot and warm for 20 seconds before adding in the diced onion and peppers. Sprinkle with remaining 1 tablespoon Cajun seasoning plus salt and pepper to taste then stir well. Grate in two cloves of garlic with a microplane and stir again. Continue sauteing veggies until tender, about 3-4 minutes, before stirring in the cooked chicken and sausage.

Pour chicken broth in to the pot and use a wooden spoon to scrape up any browned bits from the bottom. Add tomatoes along with one more pinch salt and pepper then bring to a boil. Stir in okra and rice along with another pinch salt and pepper. Return to boil once again then reduce to low and simmer for 15 minutes until rice is cooked through. Check for seasoning and adjust accordingly. Serve with minced scallions on top if you wish.