Gerjun Gumder

Ingredients

  • 1 ½ lbs. Cajun sausage
  • 1 chicken breast
  • 1 ½ c slivered almonds
  • 8 c chicken stock
  • 4 c cooked wild rice (prepared using chicken stock ideally)
  • 2, 14.5 oz cans “corn and peppers” (drained)
  • 3. 4 oz. cans portobello mushrooms (drained)
  • 1-2 t red pepper flakes (2 is pretty hot for most people)
  • 4 c heavy cream (whipping cream is fine BUT heavy cream is BEST!)
  • ½ c dry white cooking wine
  • 2 T Cajun seasoning + some to sprinkle on chicken
  • Salt and pepper to taste

    • Directions

    1. Slice sausage into bite-sized pieces and place in a fry pan.
    2. Fry sausage, stirring occasionally, until most pieces are browned on the edges, set aside, reserving oil.
    3. Sprinkle Cajun seasoning on chicken breast and bake at 350 until done (internal temp. 165F), allow to cool and cut into bite-sized pieces, set aside.
    4. Place almonds in a fry pan and roast, on medium high heat, just until some edges start to brown, remove from heat immediately and place on plate to cool.
    5. Bring chicken stock to a simmer in a soup pot.
    6. Add cooked wild rice.
    7. Add Cajun sausage (and all reserved oil) and chicken breast.
    8. Drain corn and mushrooms and add.
    9. Add slivered almonds and red pepper flakes.
    10. Simmer for 10-15 minutes to heat thoroughly.
    11. Add cream and wine.
    12. Add Cajun seasoning.
    13. Return to a simmer.
    14. Add salt and pepper to taste.
    15. Serve.

    Notes

  • You can add a little more chicken stock at any time if soup gets too “dry” for your liking.
  • Makes about 16 cups.

    • Category

  • Soup

    • Keywords

  • Cajun Seasoning
  • Cajun Sausage
  • Chicken
  • Cream
  • Mushrooms
  • White Wine
  • Wild Rice

    • C u i s i n e S c h u l z