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Cook1 hr 5 mins
This is a traditional hearty chowder found in Cajun cooking and can be made vegetarian by leaving out the Andouille Sausage. This soup can be a meal in it's self and is said by some New Orlean cooks that it will bring good luck with eaten. Found this recipe in, "The Whole Foods Market Cookbook."
- 1 tablespoon olive oil
- 1⁄2 lb andouille sausage, cooked and diced
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 1 large green pepper, seeded and diced
- 1 teaspoon garlic, minced (2 cloves)
- 1 teaspoon dried thyme (or 1 tbsp fresh thyme)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon sweet paprika
- 1 bay leaf
- 8 cups chicken stock (or 8 cups cold water)
- 2 cups tomato juice
- 1 cup dried red beans (size -- small)
- 1⁄2 cup basmati rice
- 2 sprigs fresh thyme
- salt & freshly ground black pepper
- Heat the olive oil over medium-high heat, add the andouille sausage, and saute for 1 minute.
- Stir in the onion, celery, pepper, and garlic, and saute until the vegetables are tender.
- Reduce the heat to low, and stir in the dried thyme, basil, oregano, paprika, and bay leaf; cook for 3 minutes stirring often.
- Add the stock, tomato juice, and read beans. Bring the chowder to a boil, lower to a simmer, and cook uncovered for about 45 minutes, until the beans are tender but have not lost their shape.
- Stir in the rice, add fresh thyme sprigs, and continue to simmer for 15 minutes, until the rice is cooked. Season with salt and pepper.