Jambalaya soup

Jambalaya soup

30 minutes Jambalaya soup.

RECIPE COURTESY OF FOOD NETWORK KITCHEN. We made it in vitaclay. Yummy┬á­čśő


  • 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

  • 14 oz no-salt-added diced tomatoes

  • 1 bay leaf

  • Kosher salt

  • Cornbread, for serving


1. Add 1 1/2 cups water, the chicken broth, rice, tomatoes and bay leaf.

2. Set on stew to cook rice for 40 minutes.

3. While cooking rice, heat a sauce pan over medium-high heat; add the olive oil. Add the sausages and cook, stirring occasionally, until lightly browned, about 3 minutes. 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.

4. Transfer the mixture to your vitaclay and season with salt. Discard the bay leaf.

5. Top the soup with the scallion greens and serve with cornbread.


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