Name: Jambalaya Soup Recipe
Prep time: 15 min
Cook time: 35 min
Yield: 10
Ingredients: 3 tbsp olive oil; 2 chicken breasts; 1 lb Andouille sausage; 3 bell peppers; 2 ribs celery; 1 white onion; 1 jalapeno pepper; 4 cloves garlic; 6 cups chicken stock; ¼ cup flour; 1 can tomatoes; 1 cup rice; 2 tbsp cajun seasoning; 2 bay leaves; 1 tsp dried thyme; 1 lb shrimp; salt and pepper

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.

Preparation: 15 minutes

Cooking: 35 minutes

Total: 50 minutes

Serves:

Ingredients

3tbspolive oildivided
2chicken breastsboneless, skinless, cut into bite-sized pieces
1lbAndouille sausagethinly sliced into rounds
3bell pepperssmall, cored and diced
2ribscelerychopped
1white onionsmall, peeled and diced
1jalapeno pepperseeded and finely chopped
4clovesgarlicminced
6cupschicken stock
¼cupflour
1cantomatoescrushed
1cupriceuncooked, white or brown
2tbspCajun seasoningadjust according to taste
2bay leaves
1tspdried thymecrushed
1lbshrimpraw, peeled and deveined
salt and pepperto taste

Instructions

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.

Recipe Notes

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.