Jambalaya Soup Recipe
This spicy Jambalaya Soup is a take on the classic Jambalaya, an American cajun and creole dish of rice. This hearty soup is loaded with the goodness of all the Jambalaya flavors but instead of being served on a bed of rice, it is served in a bowl. Here is how to make it.
Servings: 8 people
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 pound boneless skinless chicken breast cut into ½inch pieces
- 12 ounce chicken sausages cut into ¼ inch slices, you can use any sausage that you like. Andouille sausage is a great option too
- 1 small red onion peeled and diced
- 2 teaspoons chopped garlic
- 1 small green bell pepper cored, seeded and diced
- 2 ribs celery chopped
- 1 Jalapeno pepper seeded and finely chopped, reduce the amount for a less spicy soup
- 4 cups chicken stock
- 2 tablespoons all-purpose flour
- 28 ounce crushed tomatoes
- ½ cup uncooked white rice rinsed
- 3 teaspoons cajun seasoning reduce the amount for a less spicy soup
- 2 whole bay leaves
- 1 pound shrimp peeled and devined
- 1 teaspoon salt or as per taste
- ¼ teaspoon black pepper powder or as per taste
Instructions
- Heat extra virgin olive oil in a large pot over high heat.
- Add chicken breast and sausages and saute for 3-4 minutes.
- Add onion and garlic and cook for 2-3 minutes. Stir a few times.
- Now add bell pepper, celery, Jalapeno pepper and saute for another minute.
- Add chicken stock, all-purpose flour, tomatoes, rice, cajun seasoning, bay leaves, salt, and pepper, and mix well.
- Reduce the heat to low and cover the pan with a tight-fitting lid. Cook for 20-25 minutes until the rice is well cooked. Stir a few times during cooking.
- Remove the lid and stir in the shrimp. Cook for 5 minutes. Check for the salt and add more if required.
- Transfer the soup to serving bowls. Garnish with chopped green onions, cilantro, or parsley, and serve hot.
Video
Notes
You can skip adding the flour if you are fine with thinner soup. Skipping the flour will also make this soup gluten-free.
Slow Cooker Recipe - This soup can be easily made in a slow cooker( crockpot).
Add all the ingredients to the slow cooker except rice and shrimp. Mix everything well, cover, and cook on low for 4 hours.
After 4 hours, add in the rice, mix well, cover, and cook on low for another 2 hours, until the rice is cooked. Once done, stir in the shrimp and cook on low for 20 minutes. Serve hot. Instant Pot Recipe - To make this soup in an electric pressure cooker, Press SAUTE. Now follow the steps until adding rice and broth to the pot. Secure the lid of the pot and press PRESSURE COOK. Set the timer to 6 minutes. Once the timer goes off, let the pressure release manually for 10 minutes. then release the remaining pressure and open the lid. Press SAUTE once again and add the shrimp. Cook for 3-4 minutes. Garnish and serve.
Add all the ingredients to the slow cooker except rice and shrimp. Mix everything well, cover, and cook on low for 4 hours.
After 4 hours, add in the rice, mix well, cover, and cook on low for another 2 hours, until the rice is cooked. Once done, stir in the shrimp and cook on low for 20 minutes. Serve hot. Instant Pot Recipe - To make this soup in an electric pressure cooker, Press SAUTE. Now follow the steps until adding rice and broth to the pot. Secure the lid of the pot and press PRESSURE COOK. Set the timer to 6 minutes. Once the timer goes off, let the pressure release manually for 10 minutes. then release the remaining pressure and open the lid. Press SAUTE once again and add the shrimp. Cook for 3-4 minutes. Garnish and serve.
Nutrition
Calories: 334kcal | Carbohydrates: 27g | Protein: 25g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 814mg | Potassium: 738mg | Fiber: 3g | Sugar: 8g | Vitamin A: 873IU | Vitamin C: 26mg | Calcium: 56mg | Iron: 3mg
