Best 4 Jambalaya Soup Recipes

JAMBALAYA SOUP

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.

JAMBALAYA SOUP

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

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!

CAJUN JAMBALAYA SOUP

Steps:

• Heat the oil in a large soup pot over medium high heat. Season the thigh pieces with 1/2 tsp Cajun Seasoning. Add to the pot and cook, stirring occasionally until meat is lightly browned 5 minutes or so. Remove the chicken to a plate.
• Add the sausage to the pot. Cook stirring occasionally until lightly browned. Remove from pan and put on plate with the chicken.
• Remove all but 2 tablespoons of the drippings. Add the onions, green peppers, and celery. Cook over medium heat for 5 minutes, stirring frequently.
• Add the garlic and cook for 2 minutes more. Add the vegetable stock and stir to loosen any brown bits. Add the chicken stock and stir to combine.
• Add the ham, the rest of the Cajun Seasoning, and the ground peppers. Bring to a boil and immediately reduce the heat to simmer.
• Add the chicken and sausage back into the pot along with any accumulated juices. Simmer for 5 minutes.
• Add the rice and cook for 15 minutes once the soup returns to a simmer.
• Add Tabasco Sauce to taste.
• Serve in bowls garnished with the crushed Ritz Crackers.