For day 13 of Soup Month 2014, we used a spicy Cajun Andouille Sausage in our Cabbage, Andouille and Rice soup. This soup gets a big boost of flavor from the sausage, so buying a good quality sausage is important and will add a tremendous amount of pepper and garlic to the broth.
This is a hearty, warm-you-up kind of soup and I couldn't help but think how delicious it would be on a cold, snowy Midwestern night.
What makes this soup taste even better is that it can be prepared in just about 30 minutes. Cooking the rice in a separate pan, while you prepare the rest of the soup, saves a lot of time and yet all of the flavors really pop when they come together. Serve this soup with a cold dark German beer, such as Beck's Dark. Enjoy!!
2 cups Chicken Broth
1 cup Rice Select Organic Jasmati Rice, you can also use basmati or any long-grain rice
1 TB Canola Oil
1 lb Cajun Andouille Sausage, or another spicy sausage, thinly sliced
1 medium Yellow Onion, thinly sliced
1/2 large Green Cabbage, cored and thinly sliced
5 cups Chicken Broth
1/4 tsp White Pepper
Salt and Ground Black Pepper
In a medium saucepan, combine 2 cups of broth with the rice and bring to a simmer. Cover and cook over low heat for 18 - 20 minutes, or until the rice is tender.
Meanwhile, in a large soup pot, heat the oil over medium-high heat. Add the sausage and cook until lightly browned, about 5 minutes. Add the onion and cabbage to the pot and cook until softened, about 6 minutes. Add the remaining 5 cups of chicken broth and the white pepper and bring to a simmer. Cook over medium-low heat until the cabbage is tender, about 12 minutes. Season with salt and a generous amount of black pepper, stir in the rice and serve. Makes about 8 servings.