Spicy andouille sausage, chicken, and a variety of vegetables flavor this tasty soup. The soup is similar to a gumbo, but it is made without a roux. If you'd like to have a thicker soup, add a light or dark roux to the pot before you add the onion, peppers, and celery.
- 3 1/2 pounds frying chicken
- 1 onion, cut in chunks
- Celery leaves
- 1 teaspoon salt
- 5 cups reserved broth from cooking the chicken (add some prepared broth if needed)
- 6 strips bacon, diced
- 1 pound smoked andouille or smoked sausage, sliced into 1/4-inch rounds
- 1 1/2 cups chopped onion
- 2 green bell peppers, chopped
- 2 celery ribs, chopped
- 3 cloves garlic, finely minced
- 3 tomatoes, peeled and chopped, or 1 (14.5 ounces) can diced tomatoes
- 1 can (approx. 15 ounces) tomato puree
- 1 1/2 cups frozen corn kernels, thawed
- 1 1/2 cups frozen sliced okra, thawed
- 1 teaspoon dried leaf thyme
Combine chicken, the onion chunks, celery leaves, and salt in a Dutch oven or large kettle; add water to cover. Bring to a boil; cover, reduce the heat to low and simmer about 45 minutes. or until chicken is tender.
Remove chicken from the pot, reserving 5 cups of the chicken broth; discard onion and celery leaves. Remove chicken from bones; cut into bite-sized pieces. Set aside.
Cook bacon and sausage in a large Dutch oven over medium heat until bacon is crisp. Remove bacon and sausage, reserving 1 tablespoon drippings in Dutch oven. Crumble bacon; set bacon and sausage aside.
Add onion, pepper, celery, and garlic to Dutch oven; cook over medium heat, stirring constantly, until vegetables are tender.
Add chicken, bacon, sausage, reserved broth (should be approximately 5 cups), tomatoes, and remaining ingredients. Bring mixture to a boil; reduce heat, and simmer, uncovered, 1 1/2 hours.