Jambalaya Soup

Jambalaya Soup

from gypsyplate.com
60 min
8 servings

Jambalaya Soup! This hearty soup is boldly flavored with great Creole seasoning and is loaded with meats and veggies. It's great on the stovetop, or in a slow cooker or instant pot. Be sure to check the recipe notes for the keto version, too!

Ingredients

  • 1 lbs chicken breast or tenders, cut into bite sized chunks
  • 12oz andouille sausage, sliced
  • 1lb shrimp, peeled and deveined
  • 2 celery stalks, chopped
  • 3 bell peppers (multiple colors), diced
  • 1 onion, diced
  • 1 jalapeño, seeded and chopped
  • 5-6 garlic cloves, chopped
  • 2.5 Tbsp Creole seasoning (see note 2)
  • 1 tsp red chili flakes
  • 2 bay leaves
  • 2 Tbsp flour
  • 6 cups chicken stock
  • 2 15oz tomato cans, crushed or diced
  • 1 cup uncooked rice
  • 3 Tbsp oil

Directions

  1. 1

    Heat oil in a large pot on medium high heat. Add meats and brown for 5-6 minutes. Plate them out.

  2. 2

    In the same pan, add more oil if necessary and sauté onions, celery and bell peppers till the onion is soft. Add in garlic and jalapeño and sauté for 5 minutes.

  3. 3

    Stir back in the meats along with flour and spices and mix well.

  4. 4

    Add in tomatoes and broth and let it simmer for 15 minutes.

  5. 5

    Add in rice and cook for 15-20 minutes till rice is cooked.

  6. 6

    Add shrimp and continue cooking until they are done, about 5 minutes.

  7. 7

    Heat oil in a large pot on medium high heat. Add meats and brown for 5-6 minutes. Plate them out.

  8. 8

    In the same pan, add more oil if necessary and sauté onions, celery and bell peppers till the onion is soft. Add in garlic and jalapeño and sauté for 5 minutes.

  9. 9

    Stir back in the meats along with flour and spices and mix well.

  10. 10

    Put the contents of the pot into the slow cooker. Use a little of the broth to deglaze the sauté pot and add that into the slow cooker along with all other ingredients, except the shrimp.

  11. 11

    Cover and cook on low for 5-6 hours or high for 2-3 hours.

  12. 12

    Add in the shrimp and cook until they are pink and cooked.

  13. 13

    With the Instant Pot on Saute, mode, heat the oil, then brown the meats about 5 minutes. Plate them out.

  14. 14

    Sauté the onion, celery and bell peppers till onion is soft. Then add in garlic and jalapeño and stir for a few minutes.

  15. 15

    Stir in the flour and seasonings, add the meat back in along with rice, stock and tomatoes. Seal the lid and cook on High Pressure for 10 minutes. Allow pressure to release naturally before opening the lid.

  16. 16

    Put instant pot back on Saute mode, add in the shrimp and simmer till they are cooked.