Recipe: Cajun Jambalaya Soup

Ingredients

1 teaspoon olive oil
6 oz smoked sausage (Andouille, sliced into ½-1 inch rounds)
1-1½ pounds boneless skinless chicken breasts or thighs (diced into 1 inch chunks)
½ cup diced celery
½ cup diced green peppers
½ cup diced onions
3 cloves garlic (minced)
¼ cup all-purpose flour
6-8 cups broth (chicken, seafood, or vegetable)
1 cup long-grain white rice
2 pieces bay leaves (optional)
12 oz raw shrimp (peeled and deveined)

Heat olive oil in a large pot over medium-high heat and add sausage and chicken, cooking until browned.
Stir in Cajun spices, green peppers, onions, celery, and garlic, cooking until the vegetables are soft.
Sprinkle flour over the mixture and stir well to combine.
Gradually whisk in the broth, ensuring no lumps remain, and deglaze the pan.
Bring to a boil, then add rice and bay leaves, cover, and simmer until the rice is tender.
Remove bay leaves, add shrimp, and cook until shrimp are pink and translucent.
Taste the soup and adjust spices as necessary.

Servings

8 cups

Calories

333

Total fat

11g

Total carbohydrates

28g

Total protein

26g

Sodium

0mg

Cholesterol

0mg