Active Time: 15 MinsTotal Time6 Hours 30 Mins
Yield: Serves 6 (serving size: about 1 2/3 cups)
Look for andouille near the smoked sausages in the refrigerated section of your grocery store. Want to make this soup in your Instant Pot? Click here for the recipe.
Ingredients
- 6 ounces smoked andouille sausage, chopped
- 4 cups unsalted chicken stock (such as Swanson)
- 2(10-oz.) cans unsalted diced tomatoes and green chiles (such as Rotel)
- 1 cup chopped yellow onion
- 1 cup chopped yellow bell pepper
- 1/2 cup chopped celery
- 3 tablespoons tomato paste
- 1 tablespoon salt-free Creole seasoning (such as Tony Chacheres)
- 2garlic cloves, chopped
- 1/2 teaspoon kosher salt
- 2/3 cup uncooked brown rice
- 12 ounces raw medium shrimp, peeled and deveined
- 1/2 cup chopped fresh flat-leaf parsley
Nutritional Information
- Calories 247
- Fat 6g
- Satfat 2g
- Unsatfat 4g
- Protein 19g
- Carbohydrate 28g
- Fiber 4g
- Sugars 6g
- Added sugars 0g
- Sodium 623mg
- Calcium 7% DV
- Potassium 11% DV
- Calories 247
- Fat 6g
- Satfat 2g
- Unsatfat 4g
- Protein 19g
- Carbohydrate 28g
- Fiber 4g
- Sugars 6g
- Added sugars 0g
- Sodium 623mg
- Calcium 7% DV
- Potassium 11% DV
How to Make It
Step 1
Heat a large nonstick skillet over medium-high. Add sausage; cook, stirring occasionally, until browned, about 4 minutes. Transfer to a 5- to 6-quart slow cooker. Add stock, tomatoes and chiles, onion, bell pepper, celery, tomato paste, Creole seasoning, garlic, and salt. Cover and cook on low 4 hours.
Step 2
Stir in rice. Cover and cook on low until rice is tender, about 2 hours.
Step 3
Stir in shrimp. Cover and cook on low 8 minutes. Divide soup evenly among 6 bowls. Sprinkle with parsley.
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