Green lentil gumbo soup

Cook cut-up andouille in a dry soup pot over medium heat, stirring, until it browns and renders some fat.

Check the fat in the pot; add a couple tablespoons of olive oil if little rendered.

Saute the onions, green pepper and celery with a big pinch of salt, stirring, until soft, sweet and the onion translucent.

Add paprika, cumin, black pepper, dried thyme, dried oregano and a bay leaf; cook about two minutes to wake up the spices.

Add six cups of low-sodium chicken stock or broth, dissolving what stuck to the bottom; raise to high and bring to a simmer.

Add the bite-sized chicken thighs, cubed smoked ham and sliced okra.

Adjust to medium-low for a gentle steady simmer and cook about 10 minutes.

Stir in a cup of rinsed green lentils and simmer, stirring occasionally, about an hour, until the lentils are tender by taste, not appearance.

Add a little Worcestershire, hot sauce to taste, chopped parsley and sliced green onions; cook a couple more minutes.

Taste for salt and heat; thin with more broth if too thick.

Ladle into bowls, add steamed jasmine rice, finish with green onions and a couple shakes of cayenne.