Jambalaya Soup Recipe

Name: Jambalaya Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat a large pot or Dutch oven over medium-high heat; add the olive oil.
2
Add the sausages and cook, stirring occasionally, until lightly browned, about 3 minutes.
3
Transfer to a plate using a slotted spoon.
4
Add the scallion whites, celery and bell pepper to the pot.
5
Cook, stirring occasionally, until softened, about 2 minutes.
6
Add the garlic and Cajun seasoning; cook 1 minute.
7
Add 1 1/2 cups water, the chicken broth, rice, tomatoes and bay leaf.
8
Bring to a simmer and cook until the rice is tender, about 15 minutes.
9
Return the sausages to the pot and season with salt.
10
Discard the bay leaf.
11
Top the soup with the scallion greens and serve with cornbread.
12
Photograph by Antonis Achilleos

823

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Jambalaya Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jambalaya Soup

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