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Jambalaya Soup
This Jambalaya Soup recipe can be made with shrimp, chicken, Andouille sausage — or all three! It’s easy to make, and so hearty and delicious.
👥 8 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 15 min🔥 Cook: 35 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
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.
garlic (minced)4 cloves(optional garnishes: chopped fresh parsley (thinly-sliced green onions, hot sauce))
2
Sprinkle the flour over the mixture, and stir to combine. Continue cooking for ⏱️ 1 minute, stirring occasionally.
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 — being sure to stir the soup occasionally (yes, more!) so that the rice doesn’t burn on the bottom of the pot — until the rice is cooked and tender.
chicken stock6 cups(optional garnishes: chopped fresh parsley (thinly-sliced green onions, hot sauce))crushed tomatoes1 (28 ounce) canbay leaves2dried thyme (crushed)1 teaspoon
4
Stir in the shrimp and continue cooking for 5 more minutes, or until the shrimp is cooked through (it should be pink and opaque, not gray).
5
Season the soup with salt and pepper to taste. Then serve warm, topped with your desired garnishes if desired.
salt and pepper(optional garnishes: chopped fresh parsley (thinly-sliced green onions, hot sauce))
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