Jambalaya Soup

8
Servings
20m
Prep Time
35m
Cook Time
55m
Ready In


"This soup is not hard to make, it's hearty and delicious and served as a main meal, it's even better if served the next day, It can be made with shrimp, chicken, Andouille sausage or all three!"

Original recipe yields 8 servings
OK
  • Garnishes (Optional)

Nutritional

  • Serving Size: 1 (360.6 g)
  • Calories 367.9
  • Total Fat - 18.8 g
  • Saturated Fat - 6 g
  • Cholesterol - 155.3 mg
  • Sodium - 1563.6 mg
  • Total Carbohydrate - 26 g
  • Dietary Fiber - 6.2 g
  • Sugars - 7.4 g
  • Protein - 23.6 g
  • Calcium - 146.7 mg
  • Iron - 2.9 mg
  • Vitamin C - 29.3 mg
  • Thiamin - 0.2 mg

Step 1

Heat 2 tablespoons oil in a large stockpot over medium-high heat. Add the chicken and sausage, and sauté for 2-3 minutes, stirring occasionally. Add in the remaining 1 tablespoon oil, bell peppers, celery, onion, jalapeño, and stir to combine. Continue sautéing for 5-6 more minutes, or until the onion is soft and translucent, stirring occasionally. Stir in the garlic, and sauté for 1 more minute until the garlic is fragrant, stirring occasionally.

Step 2

Sprinkle the flour over the mixture, and stir to combine. Continue cooking for 1 minute, stirring occasionally.

Step 3

Gradually stir in the chicken stock, then add the crushed tomatoes, rice, Cajun seasoning, bay leaves and dried thyme. Continue cooking until the soup reaches a simmer. Then reduce the heat to medium-low, and continue simmering the soup for 15 more minutes (make certain to stir the soup occasionally so that the rice doesn't burn on the bottom of the pot, stirring until the rice is cooked and tender).

Step 4

Add in the shrimp; continue cooking for 5 more minutes, or until the shrimp is cooked through (it should be pink and opaque, not gray, careful not to overcook the shrimp or they will be rubbery and tough!). Season the soup with salt and pepper to taste.

Step 5

Serve warm, topped with your desired garnishes if desired.

NOTE If you'd like a spicier soup, feel free to add in a second jalapeno pepper. Or you can always add in a pinch or two of cayenne at the end of the cooking time, when you're seasoning the soup with salt and pepper


NOTE: Different brands of Cajun seasoning vary dramatically in terms of flavor, spiciness and saltiness. So if you're cooking with one that's new to you, I recommend starting with just 1 tablespoon of seasoning, and then adding more at the end to taste


Tips & Variations


No special items needed.

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