How To Make Jambalaya Soup
This jambalaya soup recipe is packed with vegetables, Andouille sausage, shrimp, and chicken in tomato Cajun sauce that’s perfectly spicy.
Heat 2 tablespoons of oil in a large stockpot over medium-high heat.
Add the chicken and sausage, and sauté for 2 to 3 minutes, stirring occasionally.
Add in the remaining 1 tablespoon of oil, bell peppers, celery, onion, jalapeño, and stir to combine. Continue sautéing for 5 to 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.
Sprinkle the flour over the mixture, and stir to combine. Continue cooking for 1 minute, stirring occasionally.
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.
Reduce the heat to medium-low, and continue simmering the soup for 15 more minutes until the rice is cooked and tender.
Stir in the shrimp and continue cooking for 5 more minutes, or until the shrimp is cooked through.
Season the soup with salt and pepper to taste. Then serve warm, topped with your desired garnishes if desired.
Make sure to stir the soup occasionally to prevent the rice from burning at the bottom of the pot. Optional garnishes are fresh parsley, green onions, and a bit more hot sauce to suit your taste.
- Calories: 889.34kcal
- Fat: 24.40g
- Saturated Fat: 6.92g
- Trans Fat: 0.04g
- Monounsaturated Fat: 10.98g
- Polyunsaturated Fat: 4.03g
- Carbohydrates: 125.89g
- Fiber: 5.69g
- Sugar: 5.21g
- Protein: 38.02g
- Cholesterol: 110.05mg
- Sodium: 1150.38mg
- Calcium: 126.82mg
- Potassium: 707.07mg
- Iron: 4.80mg
- Vitamin A: 107.86µg
- Vitamin C: 51.19mg
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