Louisiana-Style Chicken Soup
"OK, so technically we can't call this a gumbo because there is no roux. But it certainly tastes like a gumbo, right down to the Cajun trinity of onion, celery, and green bell pepper. Serve with a crusty baguette for mopping up every last delicious drop...."
INGREDIENTS
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1 teaspoon canola oil
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12 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
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1/2 teaspoon kosher salt
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2 tablespoons unsalted tomato paste
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1 1/2 teaspoons salt-free Cajun seasoning
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1/4 teaspoon crushed red pepper
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1 (8-ounce) container prechopped fresh onion, celery, and green bell pepper mix
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1 (3-ounce) andouille sausage link, diced
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1 bay leaf
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1 (28-ounce) container unsalted chicken stock
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1 cup frozen cut okra, thawed
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1 cup water
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2/3 cup precooked brown basmati rice (such as Uncle Ben's Ready Rice)
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3 tablespoons chopped fresh flat-leaf parsley
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