Andouille Sausage and Rice Soup


The weather in Alaska has, as would be expected, gotten rather cool over the past few weeks.  The thought of a light dinner is no longer on anyone’s mind.  It’s time for hearty soups, stews and slow cooked comfort food meals with tons of flavor that will help keep you warm through a long, cold night. This recipe is perfect for that: It’s filling, spicy and packed full of flavors. You won’t leave the table hungry.

This soup is completely inspired by the recipes of New Orleans.  It’s base is the traditional trinity of celery, bell peppers and onions rather than the classic French mirepoux of onion, celery and carrot. Adding to that is a healthy dose of flavor from some chicken andouille sausage, which also happens to be gluten free and pork free, so it’s safe for people with celiac desease or those of you who don’t (or can’t) enjoy pork. Entirely a win-win!

Served with some crusty bread or some nice homemade croutons, this is the perfect meal to enjoy on a cool evening. A note however, this dish packs some heat. The andouille alone will be enough for those with a timid palate. For those of you who are truly averse to spice, use only half of the andouille and substitute kielbasa or smoked sausage. It will still be wonderful, but won’t offend your sensibilities.

What I would have done differently had I thought of it at the time:

For my own personal tastes, this was a great recipe.  Everyone else found it a bit too spicy, so I’ll skip the cajun seasoning next time around and just use paprika or Adobo Seasoning.  Aside from that, This is a real winner

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