Jambalaya soup is a variation of the classic Louisiana Creole dish, jambalaya, which is a flavorful rice dish made with meat, vegetables, and spices. Jambalaya soup takes the same basic ingredients and transforms them into a thick, hearty soup.
To make jambalaya soup, a mixture of meat, such as sausage and chicken, and vegetables, such as onions, celery, and bell peppers, are cooked together in a large pot or Dutch oven until they are tender and the meat is browned. Tomatoes, chicken broth, and a blend of spices, including paprika, cayenne pepper, and thyme, are then added to the pot and simmered until the flavors are well combined.
Once the base of the soup is cooked, rice is added to the pot and cooked until it is tender and has absorbed the flavors of the soup. The soup is typically served hot and garnished with chopped parsley or green onions.
Jambalaya soup is a comforting and flavorful dish that is perfect for colder weather. It is a great way to enjoy the flavors of classic jambalaya in a warm and satisfying soup. It is a popular dish in Louisiana and beyond and is often served at festive gatherings and special occasions.
PREPARATION TIME: 40 minutes
- 1 tablespoon olive oil
- 1 pound Andouille sausage, sliced
- 1 large onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes
- 1 cup chicken broth
- 1 cup long-grain white rice
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons chopped green onions
- 2 tablespoons chopped fresh parsley
- In a large pot, heat the oil over medium heat.
- Add the Andouille sausage, onion, green bell pepper, and garlic, and cook until the vegetables are tender and the sausage is browned, about 10 minutes.
- Stir in the tomatoes, chicken broth, rice, thyme, basil, cayenne pepper, paprika, salt, and black pepper.
- Bring the mixture to a boil, then reduce heat to low and cover. Simmer for 20 minutes, or until the rice is tender.
- Stir in the shrimp, green onions, and parsley.
- Cook until the shrimp are pink and cooked through, about 5 minutes.
- Serve hot with crusty bread for dipping.
SERVING SUGGESTIONS OR ADDITIONAL TIPS:
- For a spicier soup, increase the amount of cayenne pepper.
- To make this dish vegetarian, omit the Andouille sausage and use vegetable broth.
For a thicker soup, reduce the amount of broth.