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"Hunger is the best sauce in the world."--Cervantes

Jambalaya Soup Recipe

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This recipe for Jambalaya Soup is from "Cookspiration", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Tbsps butter or extra virgin olive oill
3 chicken and/or turkey andouille sausages (about 12 oz), halved lengthwise and sliced
4 scallions, chopped (white and green parts separated)
1 stalk celery, chopped
1 red bell pepper, chopped
1 poblano pepper, chopped
3 cloves garlic, finely chopped
1 tsp cajun seasoning
1 1/2 cups water
4 cups chicken broth
1 cup long grain white rice
1 (14 oz) can diced tomatoes
1 bay leaf
optional: cubed cooked chicken
Directions:
Directions:
Heat a large pot or Dutch oven over med-high heat; add the butter or olive oil. Add the sausages and cook, stirring occasionally, until lightly browned, about 3 mins. Transfer to a plate using a slotted spoon. Add the scallion whites, celery and peppers to the pot. Cook, stirring occasionally, until softened, about 2 mins. Add the garlic and Cajun seasoning; cook 1 min. Add 1 1/2 cups water, chicken broth, rice, tomatoes and bay leaf. Bring to a simmer and cook until the rice is tender, about 15 mins. Return the sausages to the pot and season with salt. Discard the bay leaf. Top the soup with the scallion greens.
Personal Notes:
Personal Notes:
A classic New Orleans dish made into a filling and simple to prepare soup! Did you know that Jambalaya was an attempt by the Spanish to make paella in Louisiana, where saffron was not readily available and that tomatoes became the substitute for saffron?!

 

 

 

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