Jambalaya Soup

I saw this soup recipe over at the Food Network and wanted to make it vegan. It didn't require very many tweaks and is a delicious, filling soup. I served this with Beer Bread (recipe coming soon) that I baked in mini bundt pans so that it would be ready in 30 minutes.  Awesome! Head over to Canned Time to see last weeks recipe featured and see this recipe with many other awesome dishes.

• 3 tablespoons extra-virgin olive oil
• 3 Tofurky andouille sausages, halved lengthwise and sliced into half-moons
• 4 scallions, chopped (white and green parts separated)
• 1 stalk celery, chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, finely chopped
• 1 teaspoon Cajun seasoning
• 4 cups no-chicken chicken broth (Better than Bouillon)
• 1 cup long-grain white rice
• 1 14 -ounce can fire-roasted, diced tomatoes
• 1 bay leaf
• Kosher salt

(I forgot to take the ingredient picture!!! Sorry!)

Heat a large pot or Dutch oven over medium-high heat; add the olive oil. Add the sausages and cook, stirring occasionally, until lightly browned, about 3 minutes. Transfer to a plate using a slotted spoon.

Add the scallion whites, celery and bell pepper to the pot. Cook, stirring occasionally, until softened, about 2 minutes. 

Add the garlic and Cajun seasoning; cook 1 minute. 

Add 1 1/2 cups water, the chicken broth, rice, tomatoes and bay leaf. Bring to a simmer and cook until the rice is tender, about 15 minutes. 

Discard the bay leaf. So serve top the soup with the scallion greens and a serving of the andouille. Stir well and serve with a generous splash of Frank's hot sauce. I served this with Beer Bread muffins.

Enjoy!