Spicy Cajun Chicken and Sausage Soup
It is winter and I like soup as a comfort food. We had various whanau members around for dinner on Sunday evening. Two pots of soup and bread. A classic and filling winter meal.
I made one of my favourites a seafood chowder, fresh pieces of fish with a bag of marinara mix from the supermarket, celery, diced potato, fish stock and cooked in the pot. I thought that this would be the favourite soup. My family love this warm winter meal.
I also prepared a pot of spicy Cajun chicken and sausage soup. This is based on a Simon and Alison Holst recipe I got out the Dominion Post a few years ago. I have never been a great one for following recipes. I read the recipe and see the intent of the creator and then I create. This recipe uses chicken pieces (I find thighs are preferable to breast), sausage, onion, red pepper (although I used a green pepper), garlic, celery, paprika, chilli, tinned tomatoes, corn (creamed is best) and chicken stock. It is easy to make, and delicious.
It almost goes without saying that the big question is what kind of sausages to use. This winter I have been using chorizo criollo (see review 9 January 2013) from Park Ave Quality Meats. This would have to be my sausage of choice at the moment. The review in January does not do this sausage justice. It is a great sausage, at the spicier end of the spectrum, and delectable on the palate.
I would describe my nieces as conservative eaters. However, they choose the chicken and sausage soup, along with most of those present. The servings decreased in size as more people requested it, and I had the chowder. The chicken and sausage soup was well liked by all. Eaten with baguette, this is dunked in the soup to make the meal very enjoyable eating. A great success. A very pleasant winter evening.
