Sausage, Corn and Roasted Red Pepper Soup

Ingredients

• 1 cup brown rice
• 4 cups chicken broth
• 6 cups water
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/2 tablespoon sambal oelek (optional)
• 3 ears corn (kernels sliced off or about 15oz if you're using frozen)
• 2 large red bell peppers
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 8 ounces andouille sausages
• fresh cilantro or parsley (to garnish)

Directions

1. 1

   Combine the rice, broth and water in a large stock pot and simmer covered for about 1 hour, or until rice is soft.

2. 2

   While the rice is cooking, roast the red peppers over a gas burner, under a broiler or on a grill. Try to get entire skin charred.

3. 3

   Once charred, transfer the peppers to a plastic bag and let sit for 15 minutes. Remove peppers, peel, remove the seeds and slice into thin 1" long strips. Set aside.

4. 4

   Heat oil in skillet, add garlic and saute over medium heat for about 1 minute. Add corn and saute an additional 3-5 minutes. If you're using frozen corn, try to partially thaw it first and remove as much ice and water as possible.

5. 5

   Once corn is done, remove from heat and add the chopped up peppers to the skillet.

6. 6

   When rice is done, add the garlic/corn/pepper mixture to the pot.

7. 7

   Slice sausage into 1/4" thick half rounds and saute in skillet until browned.

8. 8

   Add the browned sausage to the pot and season with 1tsp salt and 1/4 tsp black pepper or to taste. Give it a taste and add the sambal olek if you want a little heat.

9. 9

   Let simmer uncovered for about 30 minutes, or until it starts to get quite thick.