Jambalaya soup

Name: jambalaya soup
Total time: 50 min
Yield: 4
Ingredients: 3 tablespoon sunflower oil; 1 onion; 2 stem celery; 3 clove garlic; 1 laurel leaf; 1 teaspoon thyme; 0.5 zucchini; 200 gram unpolished rice; 1 smoked sausage; 2 tablespoon flour; 1 look tomato cubes; 1.2 liter Meat bouillon; 1.2 liter fish stock; 300 gram deep frozen stir shrimp; 2 tablespoon parsley; hot pepper sauce

Ingredients

3 tablespoon sunflower oil
1 onion
2 stem celery
3 clove garlic
1 laurel leaf
1 teaspoon thyme
0.5 zucchini
200 gram unpolished rice

1 smoked sausage
2 tablespoon flour
1 look tomato cubes
1.2 liter Meat bouillon
1.2 liter fish stock
300 gram deep frozen stir shrimp
2 tablespoon parsley
Hot pepper sauce

Directions

Heat the oil in a large (soup) pan and fry the onion, celery, garlic, bay leaf and thyme for about 5 minutes.
Add the zucchini, rice and sausage and cook for about 3 minutes. Sprinkle with flour and cook for another 2 minutes.
Add the tomato cubes and pour in the stock. Cook the soup to a low setting until the rice is cooked and stir regularly.
Add the shrimp and warm for 2 minutes. Divide the soup over bowls.
Sprinkle with the parsley and add a few drops of pepper sauce if necessary.