Jambalaya Soup - Chef Fun Kitchen

Jambalaya Soup

Fellow soup enthusiasts, I think I might also have simply effectively “soupified” some other one of my favorite dishes.

I'm able to say that this soup takes a touch more time and effort to make than my common 30-minute recipes.  but this recipe makes a massive batch of soup, and the paintings is totally well worth it.

Jambalaya Soup

To make the soup, simply saute up some hen and Andouille sausage in a big stockpot until they’re in most cases cooked thru.  (<– in case you’re not into either of these, or the shrimp, sense free to just pick your favored protein.  You’ll need about 3 kilos of protein total.)  Then add in your vegetables, stir in a few flour to thicken up the broth, upload within the broth and rice and seasonings, and allow the soup simmer on the range until that rice is fine and tender.  (be sure to keep a close eye in this soup and stir it often in order that the rice doesn’t burn on the lowest of the pot!)  sooner or later, simply stir on your shrimp at the end and season the whole thing with salt and pepper to taste…

And i do suggest hearty.  similar to a gumbo, this jambalaya soup is rather wealthy and filling, so a large pot of it will pass an extended way.

Jambalaya Soup


  • 3 tablespoons olive oil, divided
  • 2 boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 pound Andouille sausage, thinly sliced into rounds
  • 3 small bell peppers, cored and diced (I used a mix of colors)
  • 2 ribs celery, chopped
  • 1 small white onion, peeled and diced
  • 1 jalapeño pepper, seeded and finely chopped
  • 4 cloves garlic, minced
  • 6 cups chicken stock
  • 1/4 cup flour
  • 1 (28 ounce) can crushed tomatoes
  • 1 cup uncooked white or brown rice
  • 2 tablespoons Cajun seasoning (add more/less to taste)
  • 2 bay leaves
  • 1 teaspoon dried thyme, crushed
  • 1 pound raw shrimp, peeled and deveined
  • salt and pepper
  • (optional garnishes: chopped fresh parsley, thinly-sliced green onions, hot sauce)


  1. Heat 2 tablespoons oil in a huge stockpot over medium-high warmth.  add the hen and sausage, and sauté for 2-3 minutes, stirring every so often.  add in the last 1 tablespoon oil, bell peppers, celery, onion, jalapeño, and stir to combine.  keep sautéing for five-6 more mins, or till the onion is gentle and translucent, stirring now and again.  Stir within the garlic, and sauté for 1 greater minute till the garlic is fragrant, stirring on occasion.
  2. Sprinkle the flour over the mixture, and stir to combine.  preserve cooking for 1 minute, stirring occasionally.
  3. Steadily stir in the chook inventory, then upload the overwhelmed tomatoes, rice, Cajun seasoning, bay leaves and dried thyme.  retain cooking till the soup reaches a simmer.  Then lessen the warmth to medium-low, and keep simmering the soup for 15 greater minutes — being sure to stir the soup occasionally (sure, more!) so that the rice doesn’t burn on the bottom of the pot — till the rice is cooked and gentle.
  4. Stir inside the shrimp and continue cooking for five more mins, or till the shrimp is cooked via (it have to be pink and opaque, now not grey).
  5. Season the soup with salt and pepper to taste.  Then serve warm, crowned together with your preferred garnishes if preferred.

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