Hearty and rich Jambalaya Soup filled with spicy sausage, shrimp, chicken, the holy trinity celery, onions and carrots , tomatoes, rice and bold creole seasonings. Prep Time 10 mins. Cook Time 30 mins. Total Time 40 mins. Course: Dinner, Lunch, Main Course. Cuisine: American, Southern. Servings: 4 people. Calories: kcal.
Author: Darcey Olson. Instructions Heat the olive oil in a large stockpot or dutch oven over medium-high heat. Add the chicken broth, rice, tomatoes and bay leaf, stirring to combine. Bring the soup to a simmer and then reduce the heat to medium-low.
Cook until the rice is tender, approx. Continue to stir, occasionally, so the rice doesn't burn. Add the shrimp and cook for 5 minutes until the shrimp is cooked through out the shrimp will be pink and shaped like the letter "C" when cooked. Taste and add extra salt or creole seasoning, to your preferred level. Fish out the dried bay leaves. Transfer to individual bowls and enjoy immediately. Notes Note 1 - Kielbasa or smoked polish sausage would make a great substitute if that's what you have on hand.
Hi, I'm Darcey! Add meat mixture. Add tomatoes, tomato soup, bay leaves, and hot sauce; mix thoroughly. Add rice slowly and bring to a boil. Reduce heat to a simmer and let cook, stirring occasionally to prevent sticking, until rice is tender, 45 minutes to 1 hour.
This is fairly spicy so if less heat is desired substitute paprika for the Cajun seasoning and omit hot sauce, then add salt and pepper to taste. All Rights Reserved. Jambalaya Soup. Rating: Unrated Ratings 5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0. Read Reviews Add Review. Save Pin Print Share. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving 8. The ingredient list now reflects the servings specified.
Add all ingredients to shopping list View your list. Seal the lid and cook on High Pressure for 10 minutes. Allow pressure to release naturally before opening the lid.
To thicken, instead of flour use xanthan gum. Make a slurry with 1 tsp of xanthan gum and a couple tablespoons of water. Slowly stir it into the soup until you get the desired consistency, you may not need all of it. This jambalaya soup stores wonderfully, as the flavors mingle over time. Refrigerate in an airtight container for days. So, are you ready to dig in? This jambalaya soup is sure to become a new favorite in your household. It sure is in ours! Pin or bookmark this post so you can keep coming back for more.
And be sure to subscribe to GypsyPlate, we always have new recipes coming your way. Until next time…. Try these other tasty soup recipes! To make it keto friendly, replace rice with 2 cups of cauliflower rice and add it a few minutes before the shrimp. To thicken, omit flour and make a slurry of 1 tsp xanthan gum and 2 Tbsp water.
Slowly stir the slurry into the soup until you get the desired consistency, you may not need to use all. I recommend using homemade Creole Seasoning. If using store bought, look for the brand with the lowest sodium, as some of them are mostly salt.
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