Recipe: highly modified jambalaya soup
4, 1 &1/2 quarts of chicken broth.
5 # grilled chicken thighs. Do them until they are almost cooked and then boil them with the soup. They should pull apart very easily. Season with Emeril's Essence. That is pretty much salt , garlic and paprika with some black pepper.
8 large celery stalks rough chopped.
An equal amount of carrots rough chopped. Sweat those down with 6 cloves of garlic and 1/2 of a minced sweet onion in chicken broth. Salt. 4 minced jalapeno peppers.
2 # andouille sausage. Grill that at the same time with the chicken and throw as much wood in there as you can get. We want char, we want woody smoke.
Two little cans of diced tomatoes soaked in olive oil and oregano. The powder dry stuff is fine.
Cooking stuff:
Bring that all to a boil with added bay leaves and thyme. About $5 worth.. 5 or 6 bay leaf, 8 sprigs of thyme.
When it reaches a boil take out the chicken thighs and hand pull them. Add back in.
Bring back to a boil and add in a little less than three cups of white rice and one cup of wild rice.
Garnish the soup with freshly chopped Italian broad leaf parsley.
It pairs up nicely with garlic bread and a big thing of root beer.
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