A one-pot Louisiana-inspired soup brimming with smoky sausage, savory shrimp, aromatic veggies, rice, and bold Creole spices.
1 pound andouille sausage or smoked sausage, sliced
3 large yellow onion, chopped (3 cups)
1 large green bell pepper, chopped (1 cup)
2 celery stalks, chopped (about 3/4 cup)
6 garlic cloves, minced (2 tablespoons)
6 cups chicken broth
1 cup crushed tomatoes
1/2 cup long-grain white rice
1 tablespoon Creole seasoning
1 teaspoon dried thyme
1 dried bay leaf
1 pound medium-size (31/40 count) peeled, deveined raw shrimp
Sliced scallions
Place sausage in a large Dutch oven; cook over medium-high until rendered and browned, about 12 minutes, stirring occasionally. Transfer sausage to a small bowl, leaving drippings in Dutch oven. Add onion, stirring often, until softened, about 5 minutes. Stir in bell pepper, celery, and garlic; cook for 5 minutes more. Stir in broth, tomatoes, rice, Creole seasoning, thyme, and bay leaf.
Bring soup to a boil over medium-high; reduce heat to medium-low, and simmer until rice is just tender, about 15 minutes, stirring occasionally. Stir in shrimp; simmer until cooked through, about 5 minutes more. Sprinkle with scallions, and serve.
