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Sometimes classic dishes need a new twist, and jambalaya is no different. This Jambalaya Soup has everything jambalaya has but in soup form. Shrimp, chicken, Andouille sausage, okra, and brown rice are a few of the ingredients used to make this hearty soup. The jambalaya soup also features a scotch bonnet pepper, which gives the soup a spicy flavor. All in all, this rich jambalaya soup is delicious and filling. After a bowl of this comforting, tasty, hearty soup, you will need a nap. Serve with our homemade Gluten Free Buttermilk Biscuits.
Is jambalaya considered a soup or stew?
Jambalaya is considered a stew that's made by sautéing aromatic vegetables along with meat. Then, broth and rice are added, and the jambalaya can cook for an hour.
What is traditionally served with jambalaya?
Cornbread is the most popular side dish for jambalaya. However, you can serve it with a simple salad, biscuits, black-eyed peas, or hush puppies.
When making jambalaya do you cook the meat first?
The meat is cooked first when making jambalaya. Searing the meat helps it brown, and it adds additional flavor to the jambalaya.
What kind of sausage is best for jambalaya?
Andouille sausage is the preferred sausage for making jambalaya. However, most smoked sausages will work for jambalaya.
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Serves
4 persons
Ingredients
- 2 tablespoons Extra Virgin Olive Oil
- 1/2 pound Boneless Skinless Chicken Breast, cut into 1/2 inch pieces
- 6 ounces Andouille Sausage, cut into 1/4-inch slices
- 1 small White Onion, diced
- 2 cloves Garlic, minced
- 1 small Red Bell Pepper, seeds removed, diced
- 1 small Yellow Bell Pepper, seeds removed, diced
- 1 stalk Celery, diced
- 1 Scotch Bonnet Pepper, seeds removed, diced
- 1/4 teaspoon Cumin
- 1 teaspoon Fresh Thyme
- 2 cups Low-Sodium Chicken Stock
- 1 tablespoon Tapioca Flour
- 1 14-ounce can Crushed Tomatoes
- 1/2 cup Uncooked Brown Rice
- 1 1/2 teaspoons Cajun Seasoning
- 1 Bay Leaf
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
- 1/2 pound Jumbo Shrimp, peeled, deveined
- 1/2 cup Frozen Okra
- 1/4 cup Parsley Leaves
Instructions
Place the olive oil into a large pot and set it over high heat.
Add the chicken breast and Andouille sausage and cook it for 3–4 minutes, occasionally stirring until browned.
Stir in the onions and garlic and cook it for 2–3 minutes.
Add the bell peppers, celery, scotch bonnet pepper, cumin, and thyme, and cook it for 1 minute.
Stir in the chicken stock, tapioca flour, crushed tomatoes, brown rice, Cajun seasoning, bay leaf, salt, and black pepper. Cover the jambalaya soup, decrease the heat to low, and cook it, occasionally stirring, for 20–25 minutes until the rice is tender.
Remove the cover from the jambalaya soup and stir in the shrimp and okra. Cook, it covered for 5 minutes.
Place the jambalaya soup into four serving bowls and garnish it with parsley before serving.
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