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Jambalaya Soup
Prep Time 15 minutes
Cook Time 35 minutes
Servings 10 Servings
Ingredients
- 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
Instructions
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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.
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In the same pan, heat oil and add chicken (season with Cajun seasoning, salt, and pepper) and cook for about 3 minutes.
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Move the chicken to one side of the pan and add the garlic, chopped onion, thyme and cook until soft and translucent.
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Add all the peppers, chopped celery and combine. Sauté for about minutes and make sure you stir occasionally.
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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.
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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.
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Add the shrimp and cook further until the shrimp is pink and opaque. Check the seasoning and readjust if necessary.
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Stir, serve
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Enjoy!
