Jambalaya Soup
Ingredients
The base
-
3
tablespoons
olive oil
-
2
pieces
boneless skinless chicken breasts
-
1
pound
Andouille sausage
-
3
small
bell peppers
-
2
ribs
celery
-
1
small
white onion
-
1
piece
jalapeño pepper
-
4
cloves
garlic
-
6
cups
chicken stock
-
¼
cup
flour
-
1
can (28 ounce)
crushed tomatoes
-
1
cup
uncooked white or brown rice
-
2
tablespoons
Cajun seasoning
-
2
pieces
bay leaves
-
1
teaspoon
dried thyme
-
1
pound
raw shrimp
-
to taste
salt and pepper
Optional garnishes
-
to taste
chopped fresh parsley
-
to taste
thinly-sliced green onions
-
to taste
hot sauce
Instructions
- Heat 2 tablespoons of olive oil in a large stockpot over medium-high heat and sauté the chicken and sausage for 2-3 minutes.
- Add the remaining tablespoon of oil, bell peppers, celery, onion, and jalapeño, and sauté for 5-6 minutes until the onion is soft.
- Stir in the garlic and sauté for 1 minute until fragrant.
- Sprinkle flour over the mixture and stir, cooking for 1 minute.
- Gradually stir in chicken stock, then add crushed tomatoes, rice, Cajun seasoning, bay leaves, and thyme.
- Bring to a simmer, reduce heat to medium-low, and simmer for 15 minutes, stirring occasionally.
- Add shrimp and cook for 5 more minutes until shrimp are pink and opaque.
- Season with salt and pepper to taste and serve warm with garnishes if desired.
Nutrition Facts (estimated)
Servings
8-10
Calories
350
Total fat
15g
Total carbohydrates
30g
Total protein
25g
Sodium
800mg
Cholesterol
150mg
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