4 or 5 chicken thighs to yield about 1 lb. of meat after cooking
1 lb. chorizo or andouille sausage, sliced into thin rounds
1 lb. shrimp, peeled, deveined and tails removed
3 celery stalks, chopped
4 garlic cloves, pressed or 2 Tablespoons prepared minced garlic
1 green or red bell pepper, chopped
2 medium sized onions, chopped
1 can diced tomatoes with chiles
¼ cup loosely packed fresh parsley leaves, chopped
¼ teaspoon thyme (amount can be adjusted for personal taste)
¼ teaspoon sage (amount can be adjusted for personal taste)
4 Tablespoons Worcestershire sauce
salt (to taste)
black pepper (to taste)
cayenne pepper (to taste)
1 cup long grain rice, cooked as directed on the package
In a large stock pot, add water and chicken thighs. Boil until the meat is ready to be removed from the bone. Save the broth to be used as the stock for the soup. Discard the bones and skin, saving the meat for later use.
After the chicken is finished, add the celery, garlic, green or red pepper, and onion to the broth and bring to a low boil. Cook until vegetables are tender, stirring occasionally (approximately one hour).
While the vegetables are boiling: In a non-stick skillet, over medium heat, add 1 tablespoon of oil and the sliced sausage. Heat until the meat has released the excess water and grease.
To the vegetable broth add the tomatoes, chicken, chorizo or andouille sausage, herbs, salt, black pepper
and Worcestershire sauce.
Add water to bring the mixture to the consistency desired and heat to boiling. Add the shrimp and cook, uncovered, for 5 minutes or until the shrimp turn opaque.
The rice can be added into the soup or served as a side dish.