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Jambalaya Soup

A warm bowl of Jambalaya Soup filled with rich flavors and comforting textures, perfect for cozy nights or gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Soup
Cuisine: Cajun, Creole
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 tablespoon olive oil
  • 1 onion diced
  • 1 bell pepper diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 pound smoked sausage sliced
  • 1 pound chicken breast cubed
  • 1 can 14.5 ounces diced tomatoes
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon Cajun seasoning
  • 1 bay leaf
  • 1 cup long-grain rice
  • 1 cup frozen shrimp thawed
  • Salt and pepper to taste
  • Green onions chopped for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Knife and cutting board
  • Measuring cups and spoons
  • Serving bowls

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onion, bell pepper, and celery to the pot. Cook until the vegetables are soft, about 5 minutes.
  3. Add the minced garlic and sauté for another minute.
  4. Stir in the sliced smoked sausage and cubed chicken. Cook until the chicken is browned on all sides, about 5-7 minutes.
  5. Pour in the diced tomatoes and chicken broth.
  6. Add the dried thyme, Cajun seasoning, and bay leaf.
  7. Stir in the rice and bring the mixture to a boil.
  8. Reduce heat and simmer for 20 minutes, then stir in the shrimp.
  9. Cook until the shrimp are pink and cooked through.

Notes

Don’t skip the bay leaf; it adds a subtle flavor that ties everything together.