JAMBALAYA SOUP RECIPE | ALLRECIPES
For a new version of the favorite dish, try this jambalaya soup that comes with flavorful additions that are sure to keep you warm on cold days. Serve in a bowl with a spoon and have something to drink nearby.
Provided by mrodgers
Categories Jambalaya
Total Time 1 hours 40 minutes
Prep Time 30 minutes
Cook Time 1 hours 10 minutes
Yield 8 servings
Number Of Ingredients 20
Steps:
- Heat oil in a Dutch oven over medium-high heat. Add chicken and saute until no longer pink and juices run clear, 5 to 7 minutes. Season with Cajun seasoning. Set aside in a separate dish.
- Cook and stir sausage in the same pot over medium-high heat until nicely browned, 5 to 7 minutes. Add ham and saute 2 to 3 minutes more. Transfer mixture to the chicken dish.
- Heat remaining grease and olive oil as needed in the same pot over medium-high heat. Add onion, celery, bell pepper, and garlic; saute until onion becomes translucent, about 5 minutes. Stir in remaining Cajun seasoning, paprika, oregano, basil, and thyme.
- Pour in chicken broth and stir to mix. Add meat mixture. Add tomatoes, tomato soup, bay leaves, and hot sauce; mix thoroughly. Add rice slowly and bring to a boil. Reduce heat to a simmer and let cook, stirring occasionally to prevent sticking, until rice is tender, 45 minutes to 1 hour.
Nutrition Facts : Calories 445.7 calories, CarbohydrateContent 33.7 g, CholesterolContent 91.1 mg, FatContent 18.2 g, FiberContent 2.9 g, ProteinContent 33.6 g, SaturatedFatContent 5.5 g, SodiumContent 2214.3 mg, SugarContent 8.8 g
JAMBALAYA SOUP RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
Provided by Food Network Kitchen
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a large pot or Dutch oven over medium-high heat; add the olive oil. Add the sausages and cook, stirring occasionally, until lightly browned, about 3 minutes. Transfer to a plate using a slotted spoon.
- Add the scallion whites, celery and bell pepper to the pot. Cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and Cajun seasoning; cook 1 minute.
- Add 1 1/2 cups water, the chicken broth, rice, tomatoes and bay leaf. Bring to a simmer and cook until the rice is tender, about 15 minutes. Return the sausages to the pot and season with salt. Discard the bay leaf. Top the soup with the scallion greens and serve with cornbread.
Nutrition Facts : Calories 413 calorie, FatContent 18 grams, SaturatedFatContent 2 grams, CholesterolContent 43 milligrams, SodiumContent 732 milligrams, CarbohydrateContent 42 grams, FiberContent 3 grams, ProteinContent 19 grams
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Reviews 4.5
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Calories 413 calorie per serving
- Add 1 1/2 cups water, the chicken broth, rice, tomatoes and bay leaf. Bring to a simmer and cook until the rice is tender, about 15 minutes. Return the sausages to the pot and season with salt. Discard the bay leaf. Top the soup with the scallion greens and serve with cornbread.
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Reviews 4.6
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Calories 445 calories per serving
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