Cajun Jambalaya Soup - cooking recipe

Ingredients

1 tablespoon canola oil
1 teaspoon cajun seasoning, divided
1 lb boneless skinless chicken thighs, cut in bite size pieces
1 lb andouille sausage, sliced 1/2 inch thick
2 cups onions, chopped
1 cup green bell pepper, chopped
1 cup celery, chopped
5 -6 garlic cloves, finely chopped
1/2 teaspoon cayenne
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1 cup vegetable stock
1/2 lb smoked ham
1 quart chicken stock
1/2 cup rice
Tabasco sauce, to taste
12 Ritz crackers, crushed

Preparation

Heat the oil in a large soup pot over medium high heat. Season the thigh pieces with 1/2 tsp Cajun Seasoning. Add to the pot and cook, stirring occasionally until meat is lightly browned 5 minutes or so. Remove the chicken to a plate.
Add the sausage to the pot. Cook stirring occasionally until lightly browned. Remove from pan and put on plate with the chicken.
Remove all but 2 tablespoons of the drippings. Add the onions, green peppers, and celery. Cook over medium heat for 5 minutes, stirring frequently.
Add the garlic and cook for 2 minutes more. Add the vegetable stock and stir to loosen any brown bits. Add the chicken stock and stir to combine.
Add the ham, the rest of the Cajun Seasoning, and the ground peppers. Bring to a boil and immediately reduce the heat to simmer.
Add the chicken and sausage back into the pot along with any accumulated juices. Simmer for 5 minutes.
Add the rice and cook for 15 minutes once the soup returns to a simmer.
Add Tabasco Sauce to taste.
Serve in bowls garnished with the crushed Ritz Crackers.