Creole Jambalaya Soup

• 10 Chicken Thighs, Skin On
• 1 pound Shrimp, Peeled And Deveined
• Creole Dry Seasoning (or Shrimp Boil), To Taste
• 1 bunch Fresh Thyme, Washed Or Sub 1 Teaspoon Of Dried
• 1 bunch Fresh Oregano, Washed Or Sub 1 Teaspoon Of Dried
• 1 bunch Fresh Parsley, Washed (reserve 3 Tablespoons Of Chopped Parsley)
• 2 Tablespoons Extra Virgin Olive Oil
• 1 pound Good Smoked Sausage, Sliced In 1/4 Inch "coins"
• 1 Large Diced Onion, Peeled And Diced
• 1 Green Bell Pepper, Stem And Seeds Removed, Diced
• 4 stalks Celery, Diced
• 4 Green Onion Tops, Chopped
• 3 cloves Garlic, Minced
• 1/2 cups Butter
• 1/2 cups Flour
• 1-1/2 cup Frozen Chopped Okra (optional)
• 2-1/2 quarts Chicken Stock
• 2 Tablespoons Tomato Paste
• 1 teaspoon Paprika
• 3 Bay Leaves
• Sriracha Sauce Or Tabasco (or Just Serve This At Table)
• Salt/pepper To Taste
• Optional For Serving: Cooked White Rice

1. Put chicken and shrimp in separate storage bags. Dust with Creole seasoning or shrimp boil, turn to cover all of the meat, seal the bag, put it into the refrigerator and chill for a couple of hours or overnight.
2. If using fresh herbs, tie them in a single bundle. Set aside. If using dried herbs, reserve them for later.
3. Heat oil in a large Dutch oven over medium-high heat. Add chicken and cook until brown on both sides. Remove it from the pot to a plate. Then cook sausage until browned. Remove it from the pot to a plate. Pour off all but 1 tablespoon of the grease. Add onion, bell pepper and celery. Saute until onion is translucent, about 4 minutes. Add green onion and garlic, cook 1 more minute.
4. Add butter to pot and, once melted, stir in flour to form a roux. You will have a big pasty mess, but don't worry. Cook, stirring constantly, for 5-10 minutes or until roux turns light brown. Keep scraping the bottom of the pan. (If you want a more low-fat/carb version, use okra instead of this roux. Just add the okra to the green onion and garlic mixture and proceed with the next steps.)
5. Pour in chicken stock, mix thoroughly until roux is dissolved. Bring to a boil, reduce heat. Scrape up brown bits on bottom of pan. Return chicken to pot. Add in the remaining ingredients (except shrimp), including the herb bundle or dried herbs. Start with just 1 tablespoon of hot sauce. Add more if desired. Add more stock if needed to fill the pot. Taste and adjust for salt/pepper. Simmer over low heat, stirring occasionally for at least an hour.
6. With 8 minutes before serving, increase heat to medium and add shrimp. Don't boil. Cook for 8 minutes. Turn off the heat. Take out the bay leaves and herb bundle. Stir in chopped parsley.
7. To serve: Put a whole chicken thigh in the bottom of each bowl. Cover with soup. Add a little rice. Serve with crispy French bread for dunking.
8. Note: Here are some other ingredients I sometimes add at the point where you "add all remaining ingredients": one 10-ounce can of diced tomatoes (even Ro-tel diced tomatoes and green chilies works); a little chopped Andouille sausage; cooked crayfish if in season; chopped green chilies.

chicken, shrimp, shrimp, fresh thyme, fresh oregano, fresh parsley, olive oil, sausage, onion, green bell pepper, stalks celery, green onion, garlic, butter, flour, chicken, tomato paste, paprika, bay leaves, sriracha sauce, salt

Taken from tastykitchen.com/recipes/soups/creole-jambalaya-soup/ (may not work)