ode I do make a red beans and rice dish which resembles a chunky soup in the end as it has some chicken stock in it, one of my favs with andouille sausage, green pepper, onion, and some cajun type seasoning, served over rice.
Sounds like Jambalaya. Here is how I make it (I cook the rice with the rest of the goodies):
Jambalaya with Shrimp and Ham
6 oz diced ham, sausage or other meat of choice
1 tbsp. olive oil
1 large onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. smoked paprika
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1 bay leaf
1/4 tsp. cayenne pepper
1 tbsp. Tomato paste
2 1/2 cups low sodium chicken broth
1 (14.5 oz) can no salt added diced tomatoes
1 cup long grain white rice
1 lbs. Peeled and deveined medium shrimp
Hot pepper sauce
Heat the oil in a large Dutch oven over a medium heat and brown the meat. Reserve the meat for later.
Add the onion, peppers and garlic and sauté until they begin to soften, about 10 minutes.
Mix in the next 10 ingredients, salt through the diced tomatoes. Bring to a boil.
Stir in the rice and meat, cover, reduce heat and simmer for about 20 minutes, or until rice is done and most of the liquid is absorbed.
Add the shrimp and cook, covered, for 5 minutes more, or until shrimp is cooked through.
Season with salt and pepper, to taste. Serve with hot pepper sauce.