JAMBALAYA SOUP


Kindred soup partners, I think I may have quite recently effectively "soupified" another of my most loved dishes.

Look at this jambalaya soup!!

Gracious good lord, I think I may really adore this dish significantly more as a soup. (<– Which, ahem, wouldn't be the first occasion when that is happened. Here's lookin' at you chicken enchilada soup, corned meat and cabbage soup, and chicken pot pie soup.) Like the others, this soup is stuffed with everything that we as a whole adore about jambalaya — those astounding and brilliant veggies, cooked in a zesty tomato Cajun sauce, blended with healthy Andouille wiener, chicken, and shrimp — however as opposed to being cooked in only a bed of rice, they're stewed in a thick, tasty, stunning tomato rice soup.

What's more, gracious good lord, the outcome is mmm, mmm, great.


I will say that this soup takes somewhat additional time and push to make than my standard 30-minute formulas. However, this formula makes an immense cluster of soup, and the work is absolutely justified, despite all the trouble.

To make the soup, essentially saute up some chicken and Andouille hotdog in an extensive stockpot until they're for the most part cooked through. (<– If you're not into both of those, or the shrimp, don't hesitate to simply pick your most loved protein. You'll require around 3 pounds of protein aggregate.) Then include your veggies, blend in some flour to thicken up the juices, include the juices and rice and seasonings, and let the soup stew on the stove until that rice is pleasant and delicate. (Make certain to watch out for this soup and blend it frequently so that the rice doesn't blaze on the base of the pot!) Finally, simply mix in your shrimp toward the end and season everything with salt and pepper to taste…

…and voila!  This vibrant, flavorful, and hearty soup will be yours to enjoy!
And I do mean hearty.  Similar to a gumbo, this jambalaya soup is incredibly rich and filling, so a big pot of it will go a long way.
Don't hesitate to likewise tweak this soup to your sought level of hotness, as well. I adore my jambalaya with a decent kick, so I more often than exclude 2 jalapenos to bring some warmth. Be that as it may, in the event that you like a more mellow jambalaya, don't hesitate to simply utilize a solitary (or half of a) jalapeno. 

Additionally, unique brands of Cajun flavoring have a tendency to have diverse flavors, and fluctuating levels of fieriness and saltiness. So in case you're cooking with one that is different to you, I'd begin by including only 1 tablespoon of Cajun seasonings, and afterward you can simply include more toward the end. I adore that stuff. :)
All in all, a very successful “soupifying” mission.  :)  Hope you all enjoy this one as much as I do!

JAMBALAYA SOUP

This Jambalaya Soup recipe can be made with shrimp, chicken, Andouille sausage -- or all three! It's easy to make, and so hearty and delicious.

INGREDIENTS:

  • 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)

DIRECTIONS:

  1. Heat 2 tablespoons oil in a large stockpot over medium-high heat.  Add the chicken and sausage, and sauté for 2-3 minutes, stirring occasionally.  Add in the remaining 1 tablespoon oil, bell peppers, celery, onion, jalapeño, and stir to combine.  Continue sautéing for 5-6 more minutes, or until the onion is soft and translucent, stirring occasionally.  Stir in the garlic, and sauté for 1 more minute until the garlic is fragrant, stirring occasionally.
  2. Sprinkle the flour over the mixture, and stir to combine.  Continue cooking for 1 minute, stirring occasionally.
  3. Gradually stir in the chicken stock, then add the crushed tomatoes, rice, Cajun seasoning, bay leaves and dried thyme.  Continue cooking until the soup reaches a simmer.  Then reduce the heat to medium-low, and continue simmering the soup for 15 more minutes -- being sure to stir the soup occasionally (yes, more!) so that the rice doesn't burn on the bottom of the pot -- until the rice is cooked and tender.
  4. Stir in the shrimp and continue cooking for 5 more minutes, or until the shrimp is cooked through (it should be pink and opaque, not gray).
  5. Season the soup with salt and pepper to taste.  Then serve warm, topped with your desired garnishes if desired.
*If you'd like a spicier soup, feel free to add in a second jalapeno pepper.  Or you can always add in a pinch or two of cayenne at the end of the cooking time, when you're seasoning the soup with salt and pepper.
**Different brands of Cajun seasoning vary dramatically in terms of flavor, spiciness and saltiness.  So if you're cooking with one that's new to you, I recommend starting with just 1 tablespoon of seasoning, and then adding more at the end to taste.
Hakan Yerlikaya
Hakan Yerlikaya

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