Soup- 3 tbsp extra-virgin olive oil
- 12 oz turkey sausages, halved lengthwise and sliced
- 4 scallions, chopped (white and green parts separated)
- 1 stalk celery, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, finely chopped
- 1 tsp Cajun seasoning
- 4 c low-sodium chicken broth
- 1 c long-grain white rice
- 14 oz cdiced tomatoes
- 1 bay leaf
- Kosher salt
- 1 box Jiffy cornbread mix
- 1 egg
- 1/4 c butter, melted
- 1/3 c milk
- 2 tbsp pickled jalapeno peppers, diced and drained well
- 1 c cheddar cheese, shredded
- 1/8 teaspoon salt
For the Soup
Heat a large pot or Dutch oven over medium-high heat; add the olive
oil. Add the sausages and cook, stirring occasionally, until lightly
browned, about 3 minutes. Transfer to a plate using a slotted spoon.
Add the scallion whites, celery and bell pepper to the pot. Cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and Cajun seasoning; cook 1 minute.
Add 1 1/2 cups water, the chicken broth, rice, tomatoes and bay leaf. Bring to a simmer and cook until the rice is tender, about 15 minutes. Return the sausages to the pot and season with salt. Discard the bay leaf. Top the soup with the scallion greens and serve with cornbread.
Add the scallion whites, celery and bell pepper to the pot. Cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and Cajun seasoning; cook 1 minute.
Add 1 1/2 cups water, the chicken broth, rice, tomatoes and bay leaf. Bring to a simmer and cook until the rice is tender, about 15 minutes. Return the sausages to the pot and season with salt. Discard the bay leaf. Top the soup with the scallion greens and serve with cornbread.
For the Cornbread
Combine cornbread mix, egg and butter in a mixing bowl.
Add remaining ingredients. Combine well. Mixture will be thick and lumpy.
Place cornbread in a greased muffin tin, mini muffin tin or 2-quart casserole dish.
Bake at 375 degrees for 15-20 minutes or until cornbread is golden brown.
