Jambalaya Soup
Jambalaya soup is a savory twist on the classic creole dish, loaded with all the flavors of New Orleans you love!
Servings: 6
Calories: 597kcal
Equipment
Ingredients
- 14 ounces Andouille sausage (sliced)
- 1 pound raw shrimp
- 1 cup white rice
- 1 medium onion (chopped)
- 1 green pepper (chopped)
- 2 stalks celery (chopped)
- 1 jalapeno pepper (chopped)
- 4 cloves garlic (minced)
- 28 ounce can diced tomatoes
- 3 tablespoons tomato paste
- 6 cups chicken stock
- 1 teaspoon Worcestershire sauce
- 1 teaspoon vinegar based hot sauce (Crystal or Tabasco are good options)
- 3 bay leaves
- 2 tablespoons flour
Creole Seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ¾ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
Instructions
- Add sliced sausage to soup pot over medium heat and cook until browned.
- Remove sausage from the pot, leaving behind rendered fat, and add onion, peppers, and celery (add cooking oil if more fat is needed). Saute until vegetables are tender and beginning to brown. Add minced garlic and cook an addition 2 minutes, or until fragrant.
- Add sausage back to the pot, along with diced tomatoes, tomato paste, chicken stock, Worcestershire, hot sauce, bay leaf, flour, and creole seasonings. Stir everything to combine and bring to a simmer over medium-low heat.
- Add rice and cook 18 minutes, or until tender. Add raw shrimp in the final five minutes of cooking. Taste for salt, adjusting as needed, and serve immediately.
Nutrition
Calories: 597kcal | Carbohydrates: 46g | Protein: 39g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 253mg | Sodium: 2166mg | Potassium: 965mg | Fiber: 3g | Sugar: 9g | Vitamin A: 621IU | Vitamin C: 39mg | Calcium: 192mg | Iron: 5mg