Jambalaya Soup Recipes From Louisiana

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JAMBALAYA SOUP



Jambalaya Soup image

This soup has all the bold flavors of jambalaya in a warming broth. The rice cooks in the soup and makes it hearty enough for a complete meal.

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil
3 chicken and/or turkey andouille sausages (about 12 ounces), halved lengthwise and sliced
4 scallions, chopped (white and green parts separated)
1 stalk celery, chopped
1 red bell pepper, chopped
3 cloves garlic, finely chopped
1 teaspoon Cajun seasoning
4 cups low-sodium chicken broth
1 cup long-grain white rice
1 14-ounce can no-salt-added diced tomatoes
1 bay leaf
Kosher salt
Cornbread, for serving

Steps:

  • Heat a large pot or Dutch oven over medium-high heat; add the olive oil. Add the sausages and cook, stirring occasionally, until lightly browned, about 3 minutes. Transfer to a plate using a slotted spoon.
  • Add the scallion whites, celery and bell pepper to the pot. Cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and Cajun seasoning; cook 1 minute.
  • Add 1 1/2 cups water, the chicken broth, rice, tomatoes and bay leaf. Bring to a simmer and cook until the rice is tender, about 15 minutes. Return the sausages to the pot and season with salt. Discard the bay leaf. Top the soup with the scallion greens and serve with cornbread.

LOUISIANA JAMBALAYA



Louisiana Jambalaya image

My husband helped add a little spice to my life. He grew up on Cajun cooking , while I ate mostly meat-and-potato meals. —Sandi Pichon, Memphis, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 12 servings.

Number Of Ingredients 18

1/4 cup canola oil
1/2 pound smoked sausage, halved and sliced
2 cups cubed fully cooked ham
2 celery ribs, chopped
1 large onion, chopped
1 medium green pepper, chopped
5 green onions, thinly sliced
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
2 cans (14-1/2 ounces each) chicken broth
1 cup uncooked long grain rice
1/3 cup water
4-1/2 teaspoons Worcestershire sauce
2 pounds peeled and deveined cooked shrimp (31-40 per pound)

Steps:

  • In a Dutch oven, heat oil over medium-high heat. Add sausage and ham; saute until lightly browned. Remove and keep warm. In drippings, saute celery, onion, green pepper and green onions until tender. Add garlic; cook and stir 1 minute longer. Stir in tomatoes, thyme, salt, pepper and cayenne; cook 5 minutes longer., Stir in broth, rice, water and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 20 minutes. Stir in sausage mixture and shrimp; heat through. , Freeze option: Prepare jambalaya as directed, omitting rice and shrimp. Freeze shrimp and cooled jambalaya in separate freezer containers. Store rice in an airtight container at room temperature. To use, partially thaw jambalaya in refrigerator overnight. Place jambalaya in a 6-qt. stockpot; heat through. Add rice; cook, covered, about 10 minutes. Add frozen shrimp; continue cooking until shrimp are heated through and rice is tender, 5-7 minutes.

Nutrition Facts : Calories 295 calories, Fat 12g fat (3g saturated fat), Cholesterol 143mg cholesterol, Sodium 1183mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.

EASY JAMBALAYA SOUP



Easy Jambalaya Soup image

Hearty and rich Jambalaya Soup filled with spicy sausage, shrimp, chicken, the holy trinity (celery, onions and carrots), tomatoes, rice and bold creole seasonings.

Provided by Darcey Olson

Categories     Dinner     Lunch     Main Course

Time 40m

Number Of Ingredients 17

2 tbsp Olive Oil, Divided
12 oz Andouille Sausage, Cut Into 1/4" Rounds
2 Boneless and Skinless Chicken Thighs, Cut into 1/2" Pieces
1 Medium Onion, Chopped
1 Medium Bell Pepper, Chopped
1 Stalk Celery, Sliced
1/4 Cup Green Onions, Chopped
3 Cloves Garlic, Minced
2-4 tsp Creole or Cajun Seasoning
1/4 tsp Ground Thyme
1/4 tsp Dried Oregano
6 Cups Low Sodium Chicken Stock
2/3 Cup Uncooked Long-Grain White Rice
1 (14.5 oz) Can Low Sodium Diced Tomatoes, Undrained
2 Dried Bay Leaves
12 oz Large Raw Shrimp, Peeled and De-veined
Salt and Black Pepper

Steps:

  • Heat the olive oil in a large stockpot or dutch oven over medium-high heat. Add the sausage and chicken and sauté until lightly browned (approx. 3-4 minutes), stirring occasionally.
  • Add the onion, bell pepper, celery and green onions and sauté until the onions are translucent (approx. 4-5 minutes).
  • Add the garlic, creole/cajun seasoning, oregano and thyme and sauté for 30-60 seconds until fragrant. OPTIONAL: For a less "greasy" final broth, add 2 Tbsp of flour with the garlic and spices.
  • 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. 15 minutes. 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.

Nutrition Facts : Calories 703 kcal, Carbohydrate 36 g, Protein 55 g, Fat 37 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 339 mg, Sodium 1592 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

JAMBALAYA SOUP



Jambalaya Soup image

Jambalaya Soup! This hearty soup is boldly flavored with great Creole seasoning and is loaded with meats and veggies. It's great on the stovetop, or in a slow cooker or instant pot. Be sure to check the recipe notes for the keto version, too!

Provided by GypsyPlate

Categories     Soup Recipes

Time 1h

Number Of Ingredients 16

1 lbs chicken breast or tenders, cut into bite sized chunks
12oz andouille sausage, sliced
1lb shrimp, peeled and deveined
2 celery stalks, chopped
3 bell peppers (multiple colors), diced
1 onion, diced
1 jalapeño, seeded and chopped
5-6 garlic cloves, chopped
2.5 Tbsp Creole seasoning (see note 2)
1 tsp red chili flakes
2 bay leaves
2 Tbsp flour
6 cups chicken stock
2 15oz tomato cans, crushed or diced
1 cup uncooked rice
3 Tbsp oil

Steps:

  • Heat oil in a large pot on medium high heat. Add meats and brown for 5-6 minutes. Plate them out.
  • In the same pan, add more oil if necessary and sauté onions, celery and bell peppers till the onion is soft. Add in garlic and jalapeño and sauté for 5 minutes.
  • Stir back in the meats along with flour and spices and mix well.
  • Add in tomatoes and broth and let it simmer for 15 minutes.
  • Add in rice and cook for 15-20 minutes till rice is cooked.
  • Add shrimp and continue cooking until they are done, about 5 minutes.
  • Heat oil in a large pot on medium high heat. Add meats and brown for 5-6 minutes. Plate them out.
  • In the same pan, add more oil if necessary and sauté onions, celery and bell peppers till the onion is soft. Add in garlic and jalapeño and sauté for 5 minutes.
  • Stir back in the meats along with flour and spices and mix well.
  • Put the contents of the pot into the slow cooker. Use a little of the broth to deglaze the sauté pot and add that into the slow cooker along with all other ingredients, except the shrimp.
  • Cover and cook on low for 5-6 hours or high for 2-3 hours.
  • Add in the shrimp and cook until they are pink and cooked.
  • With the Instant Pot on Saute, mode, heat the oil, then brown the meats about 5 minutes. Plate them out.
  • Sauté the onion, celery and bell peppers till onion is soft. Then add in garlic and jalapeño and stir for a few minutes.
  • Stir in the flour and seasonings, add the meat back in along with rice, stock and tomatoes. Seal the lid and cook on High Pressure for 10 minutes. Allow pressure to release naturally before opening the lid.
  • Put instant pot back on Saute mode, add in the shrimp and simmer till they are cooked.

Nutrition Facts : Calories 557 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 201 milligrams cholesterol, Fat 24 grams fat, Fiber 2 grams fiber, Protein 45 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 1427 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

JAMBALAYA (AUTHENTIC)



Jambalaya (Authentic) image

Make and share this Jambalaya (Authentic) recipe from Food.com.

Provided by Alan Leonetti

Categories     One Dish Meal

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 18

1 small broiler-fryer chicken
1 stalk celery (cut into bit size pieces with leaves)
1 onion (quartered)
4 garlic cloves
2 cups converted long grain rice
1 lb cooked and peeled shrimp
1 lb smoked sausage (sliced)
1 lb ham (cubed)
1/4 cup butter
1 cup yellow onion (chopped)
3/4 cup green bell pepper (chopped)
1/4 cup fresh parsley (chopped)
2 garlic cloves (minced)
1 (6 ounce) can tomato paste
1 large bay leaf
1/4 teaspoon thyme
2 teaspoons salt
1/2 teaspoon ground black pepper

Steps:

  • In a large pot, cover chicken with water and add the celery, quartered onion, and the 4 cloves of garlic. Boil until tender, approximately 1 hour.
  • Reserve the stock. Remove the chicken from the bones & either cut, slice, cube or shred.
  • In 5 cups of stock, cook rice until liquid is absorbed, about 25 minutes. The rice should be slightly moist.
  • In a Dutch oven, saute the sausage and ham until slightly browned, about 3 to 5 minutes.
  • Remove the sausage and ham from the Dutch oven and set aside.
  • Add butter to Dutch oven and saute the chopped onion, green bell pepper and parsley until tender, about 3 minutes.
  • Into the Dutch oven, add the chicken, sausage, ham, the 2 cloves of minced garlic, tomato paste, bay leaf, thyme, salt and pepper.
  • Mix, and then add the rice and the cooked shrimp and mix thoroughly.
  • Cook over low heat, stirring constantly, about 15 minutes.
  • Remove bay leaf and serve.

Nutrition Facts : Calories 1072.5, Fat 57.9, SaturatedFat 20.2, Cholesterol 316.2, Sodium 3391.7, Carbohydrate 62.1, Fiber 3.4, Sugar 6.8, Protein 71.5

CREOLE JAMBALAYA



Creole Jambalaya image

Jambalaya is a traditional Louisiana dish, coming from our Spanish and French culture. Rice is the main ingredient, with different meats or seafood mixed in. I particularly like this variation with shrimp and ham. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 16

3/4 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
2 tablespoons butter
2 garlic cloves, minced
2 cups cubed fully cooked ham
1 can (28 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 cup uncooked long grain white rice
1 cup water
1 teaspoon sugar
1 teaspoon dried thyme
1/2 teaspoon chili powder
1/4 teaspoon pepper
1-1/2 pounds fresh or frozen uncooked shrimp, peeled and deveined
1 tablespoon minced fresh parsley

Steps:

  • In a Dutch oven over medium-high heat, saute the onion, celery and green pepper in butter until tender. Add garlic; cook 1 minute longer. Add the next 9 ingredients; bring to a boil over medium-high heat. Reduce heat; cover and simmer until rice is tender, about 25 minutes. , Add shrimp and parsley; simmer, uncovered, until shrimp turn pink, 7-10 minutes.

Nutrition Facts : Calories 270 calories, Fat 6g fat (3g saturated fat), Cholesterol 132mg cholesterol, Sodium 974mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 25g protein.

COLLEEN'S SLOW COOKER JAMBALAYA



Colleen's Slow Cooker Jambalaya image

This recipe came about from a lot of experimenting over the years. My family and friends like this version the best. Serve over cooked rice.

Provided by Colleen Murtaugh

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 8h20m

Yield 12

Number Of Ingredients 13

1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 pound andouille sausage, sliced
1 (28 ounce) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
½ teaspoon dried thyme
1 pound frozen cooked shrimp without tails

Steps:

  • In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
  • Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

Nutrition Facts : Calories 234.6 calories, Carbohydrate 6.1 g, Cholesterol 98.9 mg, Fat 13.6 g, Fiber 1.4 g, Protein 20.2 g, SaturatedFat 4.4 g, Sodium 687.6 mg, Sugar 2.8 g

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