Jambalaya Soup is a tried & true authentic classic comfort food filled with juicy sausage, shrimp & packed with sensational flavor throughout!
THIS JAMBALAYA SOUP FREEZES PERFECTLY AND CAN BE STORED FOR UP TO TWO MONTHS IN AN AIRTIGHT CONTAINER!
You can substitute the sausage for your personal favorite kind, such as sweet or spicy or even kielbasa would work!
The flavors in this scrumptious soup are bold and mouthwatering and are sure to please even the pickiest eaters! Its hearty and very filling- it tastes amazing even the second day for lunch!
This soup is perfectly paired with warm cornbread or buttery biscuits with a side salad.
WITH JUST VERY FEW SIMPLE INGREDIENTS, THIS SOUP A RECIPE THAT THE WHOLE FAMILY WILL ENJOY FOR MANY YEARS TO COME.
EVERYONE THAT HAS TRIED IT RAVES ABOUT IT & ITS SENSATIONAL FLAVOR, IT’S PURE SOUTHERN COMFORT FOOD AT IT’S BEST!
Jambalaya itself can be made with any meat of your choosing, I used a couple of my favorites, Many people use a few different ones as well depending on their preference! I used sausage and shrimp in my soup version here!
This soup is a yummy twist on the Louisiana classic with incredible cajun flavors, it’s a favorite meal that everyone adores and it’s surprisingly easy to make this award winning dish
This classic soup is sure to become a family favorite recipe!
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Jambalaya Soup
Ingredients
- 3 Tbsp. light virgin olive oil divided
- 2 boneless skinless chicken breasts, cut into 1" pieces
- 1 lb. smoked beef sausage thinly sliced
- 3 small bell peppers chopped
- 2 celery stalks chopped
- 1 medium white onion diced
- 1 jalapeño pepper minced
- 2 Tbsp. minced garlic
- 6 cups chicken broth
- 1/4 cup all-purpose flour
- 1 28oz can crushed tomatoes
- 1 cup uncooked white
- 1-1 1/2 Tbsp. Cajun seasoning
- 2 dried bay leaves
- 1 tsp. dried thyme
- 1 lb. raw medium shrimp peeled and deveined
- salt
- pepper
- parsley
Instructions
- In a large pot over med-high heat, heat 2 Tbsp. of the olive oil. Stir in chicken pieces and sausage pieces and cook for about 2 to 3 minutes. Stir in the rest of the oil, bell peppers, celery, onion, and jalapeno. Saute until onion is soft and somewhat see-through, or for about 6 more minutes. Add in garlic and continue to saute for an additional 1 minute. Stir in flour and cook for about 1 minute. Stir in chicken broth, 1 cup at a time. Add in crushed tomatoes, white rice, Cajun seasoning, dried bay leaves, and dried thyme. Cook until the soup starts to simmer.
- Reduce heat to med-low and simmer for 15 minutes, stirring occasionally to keep rice from burning. Rice should be cooked all the way by this point.
- Add in shrimp and cook for an additional 5 minutes. Season with salt and pepper.
- Garnish with parsley or other desired topping and serve warm.
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Comments & Reviews
Jim Roberts says
Love your rcps, but you don’t note yeilds