Jambalaya soup is very similar to Sausage and Shrimp Jambalaya which is well known as Cajun rice or Creole rice. Jambalaya is full of so many goodnesses, it has carbs, protein, vegetables, and the flavor is to die for. When making this jambalaya soup recipe make sure you chop all the necessary ingredients you’re going to cook with before you start.
Andouille sausage is one of the keys ingredients of this soup key ingredients but if you can’t access it just use any type you have or like. Use any size of shrimp you like but the large, large extra or jumbo size is better.
You might want to try;
- 1.5 Cup Uncooked rice
- 6 Cups Chicken stock (or vegetable)
- 1 Can diced Tomato (28oz.)
- 1 Pound Andouille sausage (Substitute any type you have; sliced)
- 2 Boneless and skinless chicken (cut into bite-size)
- 1 Pound Shrimp (peeled, and deveined)
- 2 Bell peppers (I used 2 colors seeded and chopped)
- 2 Jalapeno (seeded and chopped)
- ¼ Cup All-purpose flour
- 1 Onion (chopped)
- 2-3 Celery sticks (rinsed and chopped)
- 3 Cloves Garlic (minced)
- 3 Bay leaves
- 3 Tablespoons Cajun seasoning
- 2 Teaspoons Thyme
- 2 Tablespoons Olive oil
- Salt and pepper
Place a large pot over medium-high heat and render the fat in the sausage; add the sausage and brown on both sides, transfer to a plate.
In the same pan, heat oil and add chicken (season with Cajun seasoning, salt, and pepper) and cook for about 3 minutes.
Move the chicken to one side of the pan and add the garlic, chopped onion, thyme and cook until soft and translucent.
Add all the peppers, chopped celery and combine. Sauté for about minutes and make sure you stir occasionally.
Add the browned sausage and sprinkle the flour and combine. Cook further for about 1 minute. Wash the rice until water runs clear and set aside.
Gently add the diced tomatoes, chicken stock, rice, bay leaves, salt, and pepper then stir to combine. Cover and bring to a boil then reduce the heat and simmer stir in between and cook until the rice to your preference.
Add the shrimp and cook further until the shrimp is pink and opaque. Check the seasoning and readjust if necessary.
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