• In a large heavy pot over medium heat, add the oil saute the onion, celery and peppers and soften for about 5-8 minutes.
  2 tablespoon Oil, 1 yellow onion, 3 celery ribs, 1 red bell pepper
• Now stir in the garlic and sliced sausage and seasonings for 1 minute.
  12-14 oz Smoked Beef Sausage, 5 cloves garlic, 1 teaspoon kosher salt, 1 ½ teaspoon smoked paprika, 1 teaspoon oregano, 1 teaspoon onion powder, ½ teaspoon cayenne pepper
  
• Add in the chicken base and rice. Stir around the pot for about 5 minutes.
  1 tablespoon chicken base (heaping), 1 cup long grain white rice
  
• Sprinkle in the flour and stir around for another 1 minute.
  ⅓ cup all purpose flour
  
• Increase the heat to high.
• Pour in a little bit of the chicken stock/broth, scraping up the bottom of the pot (deglazing), then pour in the rest of the broth/stock and the water. Bring the pot to a boil.
  2 quarts chicken stock, 1 cup water
• Once it comes to a boil, reduce the heat to low and cover the pot, cook for about 18 minutes, until the rice is cooked through.
• Add the cooked chicken and simmer for another 5 minutes.
  3 cups shredded chicken
  
• Add a couple dashes of your favorite hot sauce.

  Let it cool for a bit, then taste and serve!
  couple dashes favorite hot sauce
  

Storing Fridge

• Let the Cajun soup cool slightly, then transfer it to an airtight container. Don’t leave it sitting out for hours, once the steam subsides get it into the fridge. Store in the fridge for up to 4 days. The rice will continue absorbing liquid as it sits, so it will naturally thicken.

Storing Freezer

• You can freeze this soup, but the texture of the rice and sausage will soften quite a bit once thawed. Freeze in airtight containers for up to 3 months. For best texture, thaw overnight in the refrigerator before reheating.