Jambalaya Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 tbs. extra-virgin olive oil
12 0z. Andouille sausage, 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 tsp. Cajun seasoning
4 cups low-sodium chicken broth
1 1/2 cups water
1 cup long-grain rice
14 -ounce can no-salt-added diced tomatoes
10 shrimp, cut in thirds
1 bay leaf
Kosher salt
Dash of cayenne pepper, optional
Cornbread, for serving
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Directions: |
Directions: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 with 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 the water, the chicken broth, rice, tomatoes and bay leaf. Bring to a simmer and cook until rice is tender, about 15 minutes Add the shrimp and return the sausages to the pot and season with salt. If adding cayenne, do so now and stir in. Discard the bay leaf when soup is ready. Top with the green scallions and serve with cornbread. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:35 minutes |
Personal
Notes: |
Personal
Notes: Recipe from neighbor Jackie Walls, adapted from Food Network.
Very spicy if cayenne pepper is added, but very good!
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