Ingredients
- 1 medium yellow onion
- 1 green bell pepper
- •12 oz pkg sweet Italian sausage links
- •5 oz jasmine rice
- •8 oz can tomato sauce
Inspired by the tomato-based, meaty goodness of traditional Jambalaya, this soup interpretation comes together in layers, all in one pot. Cook sausage first to render that all-flavorful fat. Then onions, peppers, rice, and tomato sauce come to the party. And...Voila! You get a taste of the Big Easy minus the airfare, plus some pretty rocking leftovers for lunch! We've got you covered!
1.. Prep ingredients
Trim ends from onion, then halve, peel and finely chop. Halve pepper, remove stem and seeds, then finely chop. Make a slit down the length of each sausage and remove meat from casing.
2. Rinse rice
Rinse the rice in a fine-mesh sieve until water runs clear. Drain well.
3. Brown sausage
Heat 2 teaspoons oil in a large saucepan over medium-high. Add sausage; cook, breaking up large pieces with a spoon, and stirring occasionally, until browned and cooked through, about 5 minutes.
4. Add aromatics
Add onions, peppers, and ½ teaspoon of each salt and pepper. Cook, stirring occasionally, until vegetables are softened, about 6 minutes.
5. Finish soup
Add rice, tomato sauce, 1 teaspoon salt, and 4½ cups water. Cover and bring to a boil. Reduce to simmer, with lid slightly ajar, and cook until rice is tender, about 10 minutes. Season to taste with salt and pepper. Ladle into bowls. Garnish with a few grinds of pepper and a drizzle of olive oil. Enjoy!
6. Shake, shake, shake!
We know hot sauce preference is a personal choice, so we would never tell you which to use. But, no matter whether you dig Frank's Red Hot, Cholula, or you're more of a straight-up Tabasco fan, we recommend you hit this soup with a few dashes for an added layer of flavor and heat.
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