Jambalaya soup recipe


Detailed recipe link here – Jambalaya Soup is a take on the classic Jambalaya, an American Cajun and Creole dish of rice. This hearty soup is loaded with the goodness of all the Jambalaya flavors but instead of being served on a bed of rice, it is served in a bowl. Here is how to make it. INGREDIENTS 3 tablespoons extra virgin olive oil 1 pound chicken breast 500 g, cut into ½ inch pieces 12 ounce chicken sausages 350 g, cut into ¼ inch slices, you can use any sausage that you like. Andouille sausage is a great option too 1 small red onion, peeled and diced 2 teaspoons chopped garlic 1 small green bell pepper cored, seeded and diced 2 celery ribs, chopped 1 jalapeno pepper seeded and finely chopped, reduce the amount for a less spicy soup 4 cups chicken stock 2 tablespoons all-purpose flour 28 ounce crushed tomatoes 800 g 1/2 cup uncooked white rice 3 teaspoons cajun seasoning reduce the amount for a less spicy soup 2 whole bay leaves 1 pound shrimp 500 g, peeled and devined 1 teaspoon salt or as per taste 1/4 teaspoon pepper or as per taste.