Cajun Jambalaya Soup
photo by Mama D
- Ready In:
- 45mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 14.79 ml canola oil
- 4.92 ml cajun seasoning, divided
- 453.59 g boneless skinless chicken thighs, cut in bite size pieces
- 453.59 g andouille sausage, sliced 1/2 inch thick
- 473.18 ml onions, chopped
- 236.59 ml green bell pepper, chopped
- 236.59 ml celery, chopped
- 5-6 garlic cloves, finely chopped
- 2.46 ml cayenne
- 2.46 ml black pepper
- 2.46 ml white pepper
- 236.59 ml vegetable stock
- 226.79 g smoked ham
- 946.0 ml chicken stock
- 118.29 ml rice
- Tabasco sauce, to taste
- 12 Ritz crackers, crushed
directions
- Heat the oil in a large soup pot over medium high heat. Season the thigh pieces with 1/2 tsp Cajun Seasoning. Add to the pot and cook, stirring occasionally until meat is lightly browned 5 minutes or so. Remove the chicken to a plate.
- Add the sausage to the pot. Cook stirring occasionally until lightly browned. Remove from pan and put on plate with the chicken.
- Remove all but 2 tablespoons of the drippings. Add the onions, green peppers, and celery. Cook over medium heat for 5 minutes, stirring frequently.
- Add the garlic and cook for 2 minutes more. Add the vegetable stock and stir to loosen any brown bits. Add the chicken stock and stir to combine.
- Add the ham, the rest of the Cajun Seasoning, and the ground peppers. Bring to a boil and immediately reduce the heat to simmer.
- Add the chicken and sausage back into the pot along with any accumulated juices. Simmer for 5 minutes.
- Add the rice and cook for 15 minutes once the soup returns to a simmer.
- Add Tabasco Sauce to taste.
- Serve in bowls garnished with the crushed Ritz Crackers.
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Reviews
-
Actually more characteristic of southwestern and south-central Louisiana, is rural Creole jambalaya, which contains no tomatoes (the idea being the farther away from New Orleans one gets, the less common tomatoes are in dishes). I added a 14.5oz can of diced tomatoes undrained, and it came out delicious!
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I tried this soup the other day and it was very tasty. I kind of switched some ingredients, instead of vegetable stock I just added 3 cans of chicken stock all together (it turned out to be the perfect amount for the ingredients) I also added 2 peppers, one red and one orange. At the end instead of using crackers I used garlic croutons, this soup had plenty of flavor and a bit of heat. (My fam also loved it) I will be making this in the future. :)
Tweaks
-
I tried this soup the other day and it was very tasty. I kind of switched some ingredients, instead of vegetable stock I just added 3 cans of chicken stock all together (it turned out to be the perfect amount for the ingredients) I also added 2 peppers, one red and one orange. At the end instead of using crackers I used garlic croutons, this soup had plenty of flavor and a bit of heat. (My fam also loved it) I will be making this in the future. :)
RECIPE SUBMITTED BY
<p>I've been cooking for five decades and love to bring my food memories into the recipes that I create. Cooking isn't just looking back, it's being open to the next food adventure.Combining a traditional recipe with new ingredients can result in the perfect storm in <strong><span>Mama D's Kitchen of Love.</span></strong></p>