When it gets chilly I like a bowl of comfort food. This is a hearty soupy version of Jambalaya. It's loaded with protein, tomatoes, onions and bell peppers.
First you saute all the veggies, in olive oil and a bit of butter. I used green and red bell pepper, onions, scallions and tomatoes. Then you add the protein of your choice. In this case we have sausage and chicken. You can always use tofu if you want to keep it vegetarian.
The longer it simmers the better it is. As a matter of fact, I may start making this the day before and then saving it until the next day so all the flavors mingle overnight. This time I used vegetable broth as there was enough of the chicken and sausage fats to thicken things up. You can add rice as it cooks or serve separately and spoon the mixture over the rice. That way you can control the amount of rice you want.
I don't have a specific recipe as I add whatever I have in the fridge. We always have onions so that's something I couldn't do without.
Linking up with Deb at Kahakai Kitchen for her Souper Sunday event. Check out her Chickpea and Rice soup this week. I want it!
Hope your cold is long gone, Deb. Rest and good food will do you wonders. xo