Recipe: Spicy Cajun chicken soup

ALISON & SIMON HOLST

Last updated 05:00 18/07/2012

Lindsay Keats

HOT STUFF: Spicy Cajun chicken and sausage soup.

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NEED TO KNOW

Main ingredient	Chicken
Type of dish	Soup
Course	Lunch
Cooking time	<30 min
Serves/makes	6
Special options	Nut-free

This unusual soup is even more substantial when it is spooned over plain cooked rice. If you like spicy food, use a larger amount of cajun seasoning (you'll find this in small jars in the spice section of the supermarkets), or add a little extra chilli powder. Serve it for lunch or dinner, with a leafy green salad and some crusty bread.

SPICY CAJUN AND SAUSAGE SOUP

2 Tbsp canola or other light vegetable oil

500g boneless, skinless chicken thighs, cut into 1.5cm cubes

100g chorizo sausages, thinly sliced

1 large onion, chopped

1 red pepper, diced (optional)

2 stalks celery, thinly sliced

2 large cloves garlic, finely chopped

2 tsp cajun seasoning (OR tsp each chilli powder, paprika, dried oregano and thyme)

400g chopped tomatoes in juice

400g can creamed corn

4 cups chicken stock (or 4 cups boiling water and 4 tsp chicken stock powder)

cup cornflour mixed with cup cold water

1-1 tsp salt

pepper to taste

chopped parsley or chives to garnish (optional)

1. Heat the oil in a large pot. Add the diced chicken and the sliced chorizo and cook, stirring frequently, until the chicken is lightly browned. Lift the chicken and sausage from the pan and set aside.

2. Add the chopped onion, diced red pepper (if using), sliced celery and garlic. Cook, stirring occasionally, until the onion and celery have softened, then add the chicken and chorizo mixture (along with any juices) back to the pot.

3. Stir in the cajun seasoning mix (or spices and herbs), then stir in the canned tomatoes, creamed corn, stock and the cornflour and water mixture. Bring the soup to the boil, then reduce the heat to a gentle simmer. Cover and cook for about 30-40 minutes, stirring occasionally. (Cook the rice, see below, during this time.)

4. Season the soup to taste with salt and pepper. To serve, spoon a generous portion of cooked rice (see below) into each serving bowl, then ladle in the soup. Sprinkle with chopped parsley or chives if you like, then serve immediately. Refrigerate leftover soup, reheating in a microwave-proof dish when required.

5. To cook the rice, put two cups of long grain rice into a large, covered microwave-proof dish. Add 2 Tbsp canola oil, 1 tsp salt, and four cups boiling water. Microwave on high (100 per cent power) for 15-18 minutes. Leave to stand for at least five minutes.

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