Jambalaya Soup

JAMBALAYA SOUP



Jambalaya Soup image

Found this in a magazine a couple of years ago and it is something I make often,I leave out and add things depending on what I have on hand.Have fun and hope you enjoy!

Recipe From food.com

Provided by crawfish pie

Categories     One Dish Meal

Time 7h10m

Yield 8 serving(s)

Number Of Ingredients 14

3 (14 1/2 ounce) cans chicken broth
1 (14 1/2 ounce) can diced tomatoes with juice, undrained
4 cloves garlic, crushed
1 teaspoon dried thyme
1 teaspoon dried marjoram
1/2 teaspoon cayenne pepper
1 1/2 cups chopped onions
1 cup thinly sliced celery
2/3 cup long grain rice (white or brown)
1 (3 ounce) fully cooked andouille sausages or 1 (3 ounce) chorizo sausage, diced
8 skinless chicken drumsticks (about 2 LBS.)
1 red bell pepper, diced
1/2 lb cleaned medium shrimp (optional)
1/2 lb fresh okra, sliced 1/2 inch thick (optional)

Steps:

  • In a saucepan,bring broth,tomatoes,garlic,herbs and cayenne to a boil.
  • In a 5-or6-qt slow-cooker, mix onion,celery,rice and sausage.
  • Add broth.
  • Tuck in drumsticks,meaty side down,to cover.
  • Scatter bell peppers on top.
  • Cover;cook on low-heat setting 7-8 hrs,or on high for2 1/2-3 hrs,until rice has softened and chicken is tender.
  • Uncover then turn to high.
  • Add shrimp and okra;cover.
  • Simmer 5 minutes,until shrimp are cooked and okra is crisp tender.
  • Remove drumsticks;remove bones,if desired.
  • Ladle in soup bowls and add chicken to each bowl.
  • MY NOTES:You may add or subtract to your liking.
  • I have used chicken thighs and chicken breasts and I have also used smoked sausage.
  • Use more or less seasonings or add different ones.
  • I also make this in my dutch oven on the stove top.
  • If you do it this way cook everything but the shrimp and okra for about an hour&10 min,then add shrimp and okra and simmer for about 5 more minutes.
  • Have fun!

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

Recipe From tasteofhome.com

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)
Calories 295 calories
Fat12g fat (3g saturated fat)
Cholesterol143mg cholesterol
Sodium1183mg sodium
Carbohydrate20g carbohydrate (3g sugars
Fiber1g fiber)
Protein25g protein.

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.

JAMBALAYA SOUP



Jambalaya Soup image

For a new version of the favorite dish, try this jambalaya soup that comes with flavorful additions that are sure to keep you warm on cold days. Serve in a bowl with a spoon and have something to drink nearby.

Recipe From allrecipes.com

Provided by mrodgers

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 1h40m

Yield 8

Number Of Ingredients 20

2 tablespoons olive oil, or more as needed
1 pound skinless, boneless chicken breasts, chopped
1 teaspoon Cajun seasoning
1 pound pork sausage, diced (such as Winkler's Farmer Sausage)
1 cup diced cooked ham
1 cup diced onion
1 cup diced celery
1 cup diced red bell pepper
2 tablespoons crushed garlic
1 tablespoon Cajun seasoning
1 tablespoon paprika
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon ground thyme
6 cups chicken broth
1 (28 ounce) can diced tomatoes
1 (10.75 ounce) can condensed tomato soup
2 bay leaves
2 tablespoons hot pepper sauce (such as Frank's RedHot®)
1 cup uncooked white rice
Calories445.7 calories
Carbohydrate33.7 g
Cholesterol91.1 mg
Fat18.2 g
Fiber2.9 g
Protein33.6 g
SaturatedFat5.5 g
Sodium2214.3 mg
Sugar8.8 g

Steps:

  • Heat oil in a Dutch oven over medium-high heat. Add chicken and saute until no longer pink and juices run clear, 5 to 7 minutes. Season with Cajun seasoning. Set aside in a separate dish.
  • Cook and stir sausage in the same pot over medium-high heat until nicely browned, 5 to 7 minutes. Add ham and saute 2 to 3 minutes more. Transfer mixture to the chicken dish.
  • Heat remaining grease and olive oil as needed in the same pot over medium-high heat. Add onion, celery, bell pepper, and garlic; saute until onion becomes translucent, about 5 minutes. Stir in remaining Cajun seasoning, paprika, oregano, basil, and thyme.
  • Pour in chicken broth and stir to mix. 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.

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.

Recipe From foodnetwork.com

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.

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