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Shrimp and Sausage Jambalaya Soup Recipe

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This recipe for Shrimp and Sausage Jambalaya Soup is from COOKING WITH THE WISE ONE, 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:  
1/2 - 1 lb. smoked sausage (Conecuh preferred, original or spicy)
1/2 - 1 lb. shrimp
2 (14 oz.) cans chicken broth
1/2 t. garlic powder
1 small onion finely chopped
1 T. Worcestershire sauce
2-3 stalks celery, chopped
1-2 carrots, chopped
1/2 t. pepper
1 beef bouillon cube
1/4 t. paprika
1 bay leaf
3/4 c. rice
okra, optional
Directions:
Directions:
Cut sausage into bite size pieces. Peel and devein shrimp, and remove tails. Set aside. In a large pot, combine broth, garlic powder, onion, Worcestershire sauce, celery, carrots, pepper, bouillon cube, paprika and bay leaf. Add okra (optional). Simmer until vegetables are tender. Add rice and sausage and simmer 20 minutes or until rice is fully cooked. You may need to add more water if it looks too dry. Add shrimp in the last 2-3 minutes, and cook until shrimp is done. (Shrimp cooks fast and will get rubbery if you cook it too long.)
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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