Ingredients
Scale
- 1 tbsp olive oil
- 2 organic chicken thighs
- 2 andouille sausages, cut into rounds
- 1 onion, diced
- 1 green bell pepper, diced
- 3 stems of celery, diced
- 1 carrot, diced
- 1/2 tbsp paprika
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1/2 tbsp chili powder
- 1 tsp cayenne
- 2 tsp red chili flakes
- 2 tbsp tomato paste
- 3 cans of red kidney beans, drained
- 2 bay leaves
- 2 cups vegetable broth
- 1 tbsp of your favorite hot sauce
For Toppings:
- 1 cup basmati rice
- additional hot sauce
- green onions, minced
- cilantro, minced
Instructions
- In a large dutch oven or soup pot heat olive oil over medium heat. Chop and prep all veggies. Cut sausages into rounds. Cut chicken thighs into bite sized pieces. Add chicken to the saucepan and brown on all sides until cooked through. Remove and set aside. Repeat the same process with the sausage.
- Reserve the remaining oil from cooking the meat. Add diced onion, pepper, celery, and carrot to the pot. Sauté until translucent. Add in paprika, garlic powder, onion powder, chili powder, cayenne, and red chili flakes. Continue to stir for 2 minutes. Add in tomato paste and cook an additional minute.
- To the pot, add the kidney beans, bay leaves, vegetable broth, and hot sauce. Stir well, cover and simmer for 20 minutes. If needed, add more broth or water. While this is cooking, make your rice.
- Using an immersion blender, blend some of the bean mixture until smooth and creamy. This step allows a creamy contrast in consistency. Add back in the sausage and chicken. Top with rice, hot sauce, and herbs. Enjoy!
