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Jambalaya Soup


Jambalaya Soup
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Rating: 0
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  • CourseMain Dish, Soup
Servings Prep Time
8-10 servings 15 minutes
Cook Time
35 minutes
Servings Prep Time
8-10 servings 15 minutes
Cook Time
35 minutes
Jambalaya Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
  • CourseMain Dish, Soup
Servings Prep Time
8-10 servings 15 minutes
Cook Time
35 minutes
Servings Prep Time
8-10 servings 15 minutes
Cook Time
35 minutes
Ingredients
  • 3 Tbsp olive oil, divided
  • 2 whole chicken breasts, cut into bite-sized pieces
  • 1 lb Andouille sausage, thinly sliced into rounds
  • 3 small bell peppers, cored and diced
  • 2 ribs celery, chopped
  • 1 small white onion, peeled and diced
  • 1 whole fresh jalapeño, finely chopped
  • 4 cloves garlic, minced
  • 6 cups chicken stock
  • 1/4 cup flour
  • 1 28 oz can crushed tomatoes
  • 1 cup uncooked brown rice
  • 2 Tbsp Cajun seasoning (more or less to taste)
  • 2 whole bay leaves
  • 1 tsp dried thyme
  • 1 lb raw shrimp, peeled and deveined
  • 1 pinch salt and pepper, to taste
  • 1 Tbsp optional garnish of fresh parsley or thinly sliced green onions
Servings: servings
Units:
Instructions
  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.
  2. 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.
  3. 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.
  4. 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.
  5. Then reduce the heat to medium-low, and continue simmering the soup for 15 more minutes, being sure to stir the soup occasionally so that the rice doesn't burn on the bottom of the pot, until the rice is cooked and tender.
  6. Stir in the shrimp and continue cooking for 5 more minutes, or until the shrimp is cooked through.
  7. Season the soup with salt and pepper to taste. Then serve warm, topped with your desired garnishes if desired.
Recipe Notes

Recipe adapted from gimmesomeoven.com

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