Active Time

　　30 minutes

　　Total Time

　　50 minutes

　　

Ingredients

6 servings

　　4 tablespoons unsalted butter

　　1 medium onion, finely diced, (1 1/2 cups)

　　1 medium green bell pepper, finely diced, (1 1/4 cups)

　　3 ribs celery, finely diced, (1 1/4 cups)

　　1 small jalapeño pepper, finely diced

　　3 cloves garlic, minced

　　1 1/4 pounds boneless, skinless chicken thighs, cut into bite-size pieces

　　2 tablespoons The Spice Hunter Cajun Creole Seasoning Blend

　　2 teaspoons kosher salt

　　1 (8oz) can tomato sauce

　　1 (15.5oz) can small red beans, drained and rinsed

　　1 (32oz) box chicken broth, low-sodium

　　1/2 cup white rice

　　1 bay leaf

　　4 teaspoons worcestershire sauce

　　1 tablespoon hot sauce

　　freshly ground black pepper

　　

Step 1

Melt butter over medium heat in a large pot. Add onion, bell pepper, celery, jalapeño, and garlic and cook, stirring frequently, until softened and onion is translucent, about 20 minutes.

　　

Step 2

Add chicken, The Spice Hunter Cajun Creole Seasoning Blend, and salt and increase heat to medium-high. Stir and cook until chicken begins to look opaque, about 2 minutes. Add tomato sauce, red beans, chicken broth, rice and bay leaf and bring to a boil and then reduce to a simmer over medium-low heat. Stir frequently so that rice doesn't stick to the bottom and cook uncovered 20 minutes, until rice is softened. Stir in Worcestershire sauce and hot sauce and check seasoning, adding more salt if desired. Remove bay leaf, ladle into bowls, and top with black pepper (soup with continue to thicken as it sits).