Login
Create Account
Jambalaya Soup
Tell a FriendRate this recipe:
Rating : 0
-
Main Ingredient
Chicken Shrimp
-
Category: Soups
-
Cuisine: Cajun
-
Prep Time: 0 min(s)
-
Cook Time: 0 min(s)
-
Recipe Type: Private
-
Source:
-
Tags:
-
Notes:
-
Posted By: Karebear
-
Posted On: Jun 25, 2021
Number of Servings:
Ingredients:
- 3 tablespoons - Olive Oil Divided
- 2 - Boneless Skinless Chicken Breasts Cut Into 1/2 inch Cubes
- 1 pounds - Andouille Sausage Thinly Sliced into Rounds
- 3 - Small Bell Peppers Cored & Diced
- 2 ribs - Celery Chopped
- 1 - Small White Onion Peeled & Diced
- 1 - Jalapeno Pepper Seeded & Finely Chopped
- 4 cloves - Garlic Minced
- 6 cups - Chicken Stock
- 1/4 cups - Flour
- 28 ounces - Crushed Tomatoes
- 1 cups - Uncooked White Rice
- 2 tablespoons - Cajun Seasoning
- 2 - Bay Leaves
- 1 teaspoons - Dried Thyme Crushed
- 1 pounds - Raw Shrimp Peeled & Deveined
- - Salt
- - Black Pepper
- 3 tablespoons - Olive Oil Divided
- 2 - Boneless Skinless Chicken Breasts Cut Into 1/2 inch Cubes
- 1 pounds - Andouille Sausage Thinly Sliced into Rounds
- 3 - Small Bell Peppers Cored & Diced
- 2 ribs - Celery Chopped
- 1 - Small White Onion Peeled & Diced
- 1 - Jalapeno Pepper Seeded & Finely Chopped
- 4 cloves - Garlic Minced
- 6 cups - Chicken Stock
- 1/4 cups - Flour
- 28 ounces - Crushed Tomatoes
- 1 cups - Uncooked White Rice
- 2 tablespoons - Cajun Seasoning
- 2 - Bay Leaves
- 1 teaspoons - Dried Thyme Crushed
- 1 pounds - Raw Shrimp Peeled & Deveined
- - Salt
- - Black Pepper
Directions:
Heat 2 tbsp. olive 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 tbsp. of oil, bell pepper, celery, onion, jalapeno, and stir to combine. Continue sautéing for 5-6 minutes or until the onion is soft and translucent, stirring occasionally. Stir in garlic and sauté for 1 minute more until the garlic is fragrant.
Sprinkle the flour over the mixture, and stir to combine. Continue cooking for 1 minute, stirring occasionally.
Gradually stir in the chicken stock, and then add the crushed tomatoes, rice, Cajun seasoning, bay leaves, and dried thyme. Continue cooking until the soup reaches a simmer. Then reduce heat to medium low and continue simmering the soup for 15 more minutes.
Stir in the shrimp and continue to cook for 5 more minutes or until the shrimp is cooked through.
Season soup with salt and pepper to taste. Then serve warm, topped with fresh parsley or thinly sliced green onions.
Comments