CAJUN SEASONING RECIPE

• 3 tablespoons essential olive oil, divided
• 2 boneless skinless chicken breasts, reduce bite-sized pieces
• 1 pound Andouille sausage, thinly sliced into models
• 3 small peppers, cored and diced (I made use of a mixture of colors)
• 2 ribs celery, chopped
• 1 small white-colored onion, peeled and diced
• 1 jalapeo pepper*, seeded and finely chopped
• 4 cloves garlic clove, minced
• 6 cups chicken stock
• 1/4 cup flour
• 1 (28 ounce) can crushed tomato plants
• 1 cup uncooked white-colored or brown grain
• two tablespoons Cajun seasoning** (increase theOrmuch less to taste)
• 2 bay leaves
• 1 teaspoon dried thyme, crushed
• 1 pound raw shrimp, peeled and deveined
• pepper and salt
• (optional garnishes: chopped fresh parsley, thinly-sliced eco-friendly onions, hot sauce)

1. Heat two tablespoons oil inside a large stockpot over medium-high temperature. Add some chicken and sausage, and saut for just two-3 minutes, stirring from time to time. Include the rest of the 1 tablespoon oil, peppers, celery, onion, jalapeo, and stir to mix. Continue sauting for five-6 more minutes, or before the onion is soft and translucent, stirring from time to time. Stir within the garlic clove, and saut for another minute before the garlic clove is aromatic, stirring from time to time.
2. Sprinkle the flour within the mixture, and stir to mix. Continue cooking for one minute, stirring from time to time.
3. Progressively stir within the chicken stock, adding the crushed tomato plants, grain, Cajun seasoning, bay leaves and dried thyme. Continue cooking before the soup reaches a simmer. Then lessen the heat to medium-low, and continue simmering the soup for 15 more minutes — ensuring to stir the soup from time to time (yes, more!) so the grain doesn’t burn at the base from the pot — before the grain is cooked and tender.
4. Stir within the shrimp and continue cooking for five more minutes, or before the shrimp is cooked through (it ought to be pink and opaque, not grey).
5. Season the soup with pepper and salt to taste. Then serve warm, capped together with your preferred garnishes if preferred.