Jambalaya soup

Ingredients:

• 1 cup long grain rice
• 400 g canned tomatoes without added salt, diced
• 340 g smoked sausage from chicken and/or ground turkey, first cut lengthwise and then sliced ​​thinly
• 3 tbsp. extra virgin olive oil
• 4 feathers green onions, finely chopped (white and green parts separately)
• 1 stalk of celery, chopped
• 1 chopped red bell pepper
• 3 crushed cloves of garlic
• 1 teaspoon Cajun seasoning
• 4 cups lightly salted chicken broth
• 1 bay leaf
• Coarse salt
• Cornbread for serving

Preparation:

1. Heat a large saucepan or Dutch oven over medium-high heat. Add olive oil. Add the sausage and cook for 3 minutes, stirring occasionally, until golden brown. Remove to a plate with a slotted spoon.
2. Add the white parts of the onion, celery, and bell pepper to the pan. Cook, stirring, for 2 minutes, until softened. Add the garlic and Cajun seasoningCook for 1 minute.
3. Add 1.5 cups of water, chicken broth, rice, tomatoes, and bay leaf. Bring to a boil and simmer for 15 minutes, until the rice is tender.
   
   Return the sausage to the pot and season with salt. Remove the bay leaf. Sprinkle the soup with green onions and serve with cornbread.