Monday, April 30, 2018

Chicken & Andouille Spanish Rice Soup

When I saw this recipe from Kelly on her Wildflour Kitchen blog, I knew I wanted to try it and Monday’s all day rain seemed like an ideal soup day.  I adjusted the recipe for our taste and to use on-hand ingredients as neither of us wanted to make a trip to the store.  Please check out Kelly’s blog for the original recipe and plenty of pics I borrowed this first one from her blog.

Chicken & Andouille Spanish Rice Soup Adapted from Wildflour Kitchen

4 Tbl. real butter
6 oz carrots, ½“ dice
1 large rib celery, sliced
1 medium-large onion, chopped
2 roasted red peppers from jar, medium dice
3 large boneless skinless chicken breasts, ¾“ dice
12 oz andouille, sliced - we used Usinger’s 
1 tsp. chili powder
½ tsp. coarse ground black pepper
3-4 large cloves garlic, finely minced
5 cups chicken broth, homemade
20 oz Rotel Original with liquid
1 Tbl. Chicken base
1 large bay leaf
1 (6.9 oz.) box Zatarain's® Spanish Rice mix
3 Tbl. cornstarch mixed with 3 Tbl. cold water

1. In stock pot, add butter and melt over medium/medium-low heat. Stir in celery, onions, peppers, chicken, sausage, chili powder and pepper. Sauté, stirring frequently, for 15 minutes. *Add minced garlic during last 5 minutes.
2. Add rest of ingredients except rice and seasoning packet (and cornstarch/cold water), bring to a boil over medium-high heat.
3. Add rice and seasoning packet, stir well, cover, reduce heat to low, and simmer for 25 minutes until rice is tender. Remove lid and stir, keep at a simmer over low heat.
4. In mug, add cornstarch. Add cold water and stir until well mixed. While soup is still simmering, add slurry mixture. Stir in well and let thicken for one minute. Remove pot of soup from heat, and let rest for at least 15 minutes uncovered, stirring occasionally.
5. Stir, ladle into bowls, and serve piping hot.  

My Bowl not such a good shot.

We thought it was very good and just the right spice for me but a little too hot for Pat and Bev.  I left out the Slap Ya Mama and chipotle powder but the Rotel made up for it heat wise.  Next time, I’ll use the recipe as written and see which we prefer.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.


4/23/18 Meal Date


  1. That looks like an awesome recipe, but sadly no spicy foods when I cook for Suzie. So I always have my hot, tasty spices right beside me

  2. My husband love spicy sausage. I know he'd love this soup!

  3. Looks hearty and delicious - love spicy!

  4. Larry, That chicken and andouille sausage soup looks great! Without those roasted red peppers I'd easily down a couple of bowls all by myself! Take Care, Big Daddy Dave

  5. That looks so good -but I cannot eat anything spicy right now.. DANG IT...... I'll keep this recipe for when my sons come to visit. They would love it.

    Enjoyed reading about your latest trips...


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  7. That Rotel can definitely do the job. Looks like a great soup. Hopefully we're scheduled for one of those "all-day rains" tomorrow. Man has it been dry around here.

  8. This sure looks delicious to me.

  9. I am really into spicy these days - so don't leave anything out for me!

  10. I am not a fan of too hot but this sure looks amazing and I love your bowl you said its not a good shot but I think it look yummy!


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