Jambalaya Soup

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Gimme some Oven

Total Time

50 minutes

Prep Time

15 minutes

Cook Time

35 minutes

Rating

(25)

Ingredients

8 - 10 servings

3 tablespoons olive oil, divided
2 boneless skinless chicken breasts, cut into bite-sized pieces
1 pound Andouille sausage, thinly sliced into rounds
3 small bell peppers, cored and diced (I used a mix of colors)
2 ribs celery, chopped
1 small white onion, peeled and diced
1 jalapeño pepper*, seeded and finely chopped
4 cloves garlic, minced
6 cups chicken stock
1/4 cup flour
1 (28 ounce) can crushed tomatoes
1 cup uncooked white or brown rice
2 tablespoons Cajun seasoning** (add more/less to taste)
2 bay leaves
1 teaspoon dried thyme, crushed
1 pound raw shrimp, peeled and deveined
salt and pepper
(optional garnishes: chopped fresh parsley, thinly-sliced green onions, hot sauce)

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Preparation

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Step 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.

Step 2

Sprinkle the flour over the mixture, and stir to combine. Continue cooking for 1 minute, stirring occasionally.

Step 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.

Step 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).

Step 5

Season the soup with salt and pepper to taste. Then serve warm, topped with your desired garnishes if desired.

Chef’s notes

*If you’d like a spicier soup, feel free to add in a second jalapeno pepper. Or you can always add in a pinch or two of cayenne at the end of the cooking time, when you’re seasoning the soup with salt and pepper.

**Different brands of Cajun seasoning vary dramatically in terms of flavor, spiciness and saltiness. So if you’re cooking with one that’s new to you, I recommend starting with just 1 tablespoon of seasoning, and then adding more at the end to taste.

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Skill Level

other

Jambalaya Soup

Ingredients

Preparation

Step 1

Step 2

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Step 4

Step 5

Chef’s notes

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