JAMBALAYA SOUP RECIPE RECIPES

Name: Jambalaya Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: american
Ingredients: 3 tablespoons extra-virgin olive oil; 3 chicken and/or turkey andouille sausages (about 12 ounces), halved lengthwise and sliced; 4 scallions, chopped (white and green parts separated)u00A0; 1 stalk celery, chopped; 1 red bell pepper, chopped; 3 cloves garlic, finely chopped; 1 teaspoon Cajun seasoning; 4 cups low-sodium chicken broth; 1 cup long-grain white rice; 1 14-ounce can no-salt-added diced tomatoes; 1 bay leaf; Kosher salt; Cornbread, for serving

JAMBALAYA SOUP RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

Jambalaya Soup Recipe | Food Network Kitchen | Food Network image

This soup has all the bold flavors of jambalaya in a warming broth. The rice cooks in the soup and makes it hearty enough for a complete meal.

Provided by Food Network Kitchen

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 tablespoons extra-virgin olive oil
3 chicken and/or turkey andouille sausages (about 12 ounces), halved lengthwise and sliced
4 scallions, chopped (white and green parts separated)
1 stalk celery, chopped
1 red bell pepper, chopped
3 cloves garlic, finely chopped
1 teaspoon Cajun seasoning
4 cups low-sodium chicken broth
1 cup long-grain white rice
1 14-ounce can no-salt-added diced tomatoes
1 bay leaf
Kosher salt
Cornbread, for serving

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

QUICK JAMBALAYA RECIPE | FOOD NETWORK

Quick Jambalaya Recipe | Food Network image

Provided by Food Network

Total Time 47 minutes

Prep Time 17 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 tablespoon unsalted butter
1 1/2 cups diced andouille sausage
1/4 cup diced onion
1/4 cup diced bell pepper
1/4 cup diced celery
1 clove garlic, chopped
1 1/2 cups diced chicken
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
2 cups parboiled long grain white rice
2 cups tomato sauce
2 cups chicken stock
1 tablespoon hot sauce
Salt and freshly ground black pepper

Steps:

Melt the butter in a medium pot over medium heat. Add the sausage, onions, bell peppers, celery, and garlic, and saute until the sausage begins to brown, 5 to 8 minutes. Add the chicken and allow to brown on all sides. Add the herbs and rice, followed by the tomato sauce, stock, hot sauce, and salt and pepper, to taste. Bring to a boil, then reduce to a simmer and cook uncovered until the rice is tender, 20 to 25 minutes, stirring occasionally.

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FORGOTTEN JAMBALAYA RECIPE: HOW TO MAKE IT

During chilly months, I fix this slow cooker jambalaya recipe at least once a month. It’s so easy…just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this easy jambalaya. —Cindi Coss, Coppell, Texas
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Reviews 4.8
Total Time 04 hours 50 minutes
Category Dinner
Cuisine North America, Cajun
Calories 230 calories per serving

In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic, seasonings and pepper sauce. Stir in chicken and sausage. , Cover and cook on low for 4-6 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice.
Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

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JAMBALAYA RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD

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Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender.

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The chef Paul Prudhomme's unassailably authentic seafood jambalaya requires two hours of cooking time, apart from the preparation. This version stands up reasonably well, and cuts down the preparation and cooking time to just under 60 minutes.
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Calories 288 per serving

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Looking for an easy Cajun pasta recipe? This Jambalaya Pasta from Delish.com is the best.
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In a large skillet over medium heat, heat oil. Add onion and peppers and cook until soft, then add sausages and cook until browned. Add garlic and cook until fragrant, 1 minute, then add chicken. Season with Cajun seasoning, salt, and pepper and cook, stirring often, until chicken is golden and cooked through. Add penne and stir, then pour in diced tomatoes and chicken broth. Simmer until pasta is al dente and almost all liquid is absorbed, about 20 minutes. Stir in heavy cream and cheddar until melty. Serve with Parmesan and parsley.

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JAMBALAYA SOUP RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

This soup has all the bold flavors of jambalaya in a warming broth. The rice cooks in the soup and makes it hearty enough for a complete meal.
From foodnetwork.com
Reviews 4.5
Total Time 35 minutes
Cuisine american
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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QUICK JAMBALAYA RECIPE | FOOD NETWORK

From foodnetwork.com
Reviews 4.3
Total Time 47 minutes

Melt the butter in a medium pot over medium heat. Add the sausage, onions, bell peppers, celery, and garlic, and saute until the sausage begins to brown, 5 to 8 minutes. Add the chicken and allow to brown on all sides. Add the herbs and rice, followed by the tomato sauce, stock, hot sauce, and salt and pepper, to taste. Bring to a boil, then reduce to a simmer and cook uncovered until the rice is tender, 20 to 25 minutes, stirring occasionally.

See details

FORGOTTEN JAMBALAYA RECIPE: HOW TO MAKE IT

In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic, seasonings and pepper sauce. Stir in chicken and sausage. , Cover and cook on low for 4-6 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice.
Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

See details

JAMBALAYA RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD

Take from the oven and fluff up the rice with a big fork. Fold through the prawns, then put the mussels and clams on top. Put the lid on, return to the oven for 10 mins, then take the dish out and give everything a good stir. Sprinkle with the parsley and spring onions to serve.

See details

CHICKEN & CHORIZO JAMBALAYA RECIPE | BBC GOOD FOOD

Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender.

See details

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