“Jambalaya” Soup

Like jambalaya… but, soupier.

“Jambalaya” Soup

1 large sweet onion
olive oil, as needed
1 large green  pepper
1 large yellow pepper
1 large red pepper
6 cloves garlic, finely minced
2 stalkes celery, finely chopped
2 carrots, chopped
3 fresh tomatoes, chopped
1 28 oz can crushed tomatoes
6 cups chicken stock
1 teaspoon dried thyme
1 teaspoon black pepper, freshly ground
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon black pepper
1/2 teaspoon cayenne
1/4 teaspoon red pepper flakes
2 bay leaves
A couple splashes of Worcestershire Sauce
A few splashes Tabasco
1 lb andouille sausage
1 lb fresh pork sausage
1 cup fresh shrimp

salt, to taste

cooked rice, placed in individual buttered ramekins

In a large dutch oven, swirl olive oil on the bottom.  Add  diced onion.  Saute to a deep golden brown.  Add remaining vegetables.  Saute an additional 3-4 minutes.  Add all remaining ingredients except for sausage and shrimp.  Simmer for 15 minutes.  Add andouille, fresh pork sausage, salt and pepper.  Simmer gently for 20-30 minutes.  Add shrimp.  Simmer for approximately 5 more minutes.  Sausage should be tender and cooked thoroughly.

Turn rice into individual serving bowls (preferably wide-based soup dishes).  Pour soup around the edges.  Dot rice with butter and sprinkle with loads of fresh parsley.