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    You are in: Home / Recipes / Jambalaya Soup Recipe
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    Jambalaya Soup

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on May 06, 2002

      Crawfish Pie - this is excellent!! I didn't change a thing except to use skinless chicken thighs, and added a green bell pepper along with the red one. Thick & delicious with great jambalaya flavors! I made this in my 6-quart crockpot, slow simmered all day. My neighbors were forming a line at my back door!! Thanks, CP! - 5 stars!!!

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    • on June 16, 2009

      Thank you for sharing, made it with my own additions and subtractions. I am not much for spicy spicy. So we used regular ham. Hot enough for us. We have now made it 3 times. And none is ever left!! Thanks again.

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    • on June 09, 2008

      Very nice, I would only do half cup of rice in future or more chicken stock as mine came out _very_ thick.

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    • on December 26, 2007

      Yeee-ummmy! Nice and spicy, but not blow-your-head-off hot, which was just right for us. Used leftover chicken breast and lit'l smokies for the sausage, and plenty of shrimp. We started this in the crock pot while out visiting family on Christmas Day, then came home and finished on the stove so that the brown rice would hurry up and finish, and added the shrimp during the last 5 minutes. I also thickened things up with a little cornstarch. Made for hearty eating and totally enjoyable. We garnished each steaming cup with some fresh Parmesan cheese. Great! Thanks!

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    • on October 15, 2007

      This was great! I did make a few changes though. I seared the chicken (I used thighs) and the smoked sausage then set those aside. I then sauteed my onions, celery and peppers(I used a frozen pre-chopped blend) in this oil left after searing the chicken and sausage. I put the broth and tomatoes in another pot and added the sauteed onion mixture to that. I added a tsp of Cajun seasoning and 1/2 tsp of Ms. Dash Southwest Chipotle seasoning to the broth/tomato mixture and then placed the chicken in that to boil and finish cooking. Once chicken was done I removed it to cool. After the chicken cooled I deboned it and shredded it and put it back in the broth/tomato mixture along with the sausage, rice (I had instant rice)shrimp and okra and cooked for another 5-10 minutes. This was just right for me. It wasn't too hot. I took it to a church potluck and I only had enough left to take one serving for my lunch the next day! Thanks for a great recipe that can be adjusted to suit personal tastes.

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    Nutritional Facts for Jambalaya Soup

    Serving Size: 1 (421 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 228.1
    Calories from Fat 56
    Total Fat 6.3 g
    Saturated Fat 1.9 g
    Cholesterol 53.8 mg
    Sodium 826.6 mg
    Total Carbohydrate 21.7 g
    Dietary Fiber 2.0 g
    Sugars 4.6 g
    Protein 20.2 g


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