Jambalaya Soup with Shrimp and Andouille

Ingredients

2 tbsp Extra Virgin Olive Oil
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/4 cup diced celery
1/4 cup diced onion
4 garlic cloves
minced
1 tbsp Cajun seasoning
3 cups Aneto Fish Broth
800 g crushed tomatoes
2 bay leaves
450 g large shrimp
peeled and deveined
225 g sliced andouille sausage
Salt and pepper
2 cups cooked Matiz Paella Rice
2-4 tbsp chopped scallions
TIP: Most measuring cups list both Imperial and metric measurements. Check yours for ½ and whole cup markings and use them for this recipe

01.

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add peppers, celery, onion, and garlic, sauté until tender, about 5 minutes.
02.

Add Cajun seasoning, stir to coat, and continue to cook for 1 min.
03.

Add broth and crushed tomatoes, stir to combine, and bring to a simmer. Once simmering, reduce heat to medium-low, cover, and cook for 30 minutes, stirring occasionally.
04.

Add the shrimp to the pot along with the sausages, stir, cover, and continue to cook for 15 minutes, or until the shrimp are cooked through. Season to taste with salt and pepper. TIP: You can make your own Cajun seasoning by blending garlic powder, onion powder, paprika, cayenne pepper, oregano and thyme.