Ah, chicken jambalaya soup—what a comforting embrace in a bowl! Imagine the aroma of spices wafting through your kitchen on a chilly evening, warming not just your home but your soul. I still remember the time I tried to recreate my grandmother’s recipe and accidentally swapped the paprika for cinnamon—what a surprise that was!
Steps
- Heat a large stockpot over medium-high heat and add 2 tablespoons of olive oil. Sauté the chicken and Andouille sausage for about 2-3 minutes, stirring occasionally until they start to cook. Add another tablespoon of oil along with bell peppers, celery, onion, and jalapeño, stirring until the onion is soft and translucent, which should take around 5-6 minutes.
- Incorporate the minced garlic and sauté for an additional minute until it becomes fragrant. Sprinkle flour over the mixture and stir well to combine, cooking for another minute while stirring occasionally.
- Pour in the chicken stock gradually, then add crushed tomatoes, rice, Cajun seasoning, bay leaves, and dried thyme. Bring the soup to a simmer, then lower the heat to medium-low and let it simmer for 15 minutes. Keep stirring occasionally to prevent the rice from burning at the bottom of the pot.
- Add the shrimp to the soup and cook for 5 more minutes until the shrimp turns pink and opaque. Adjust the seasoning by adding salt and pepper to taste.
- Serve the soup warm, garnishing with fresh parsley, green onions, or hot sauce as desired.
Ingredients
- 3 tablespoons olive oil, divided
- 2 boneless, skinless chicken breasts, diced into bite-sized pieces
- 1 pound Andouille sausage, sliced into rounds
- 3 small bell peppers, cored and diced (a mix of colors is recommended)
- 2 ribs celery, chopped
- 1 small white onion, peeled and diced
- 1 jalapeño pepper, seeded and finely chopped (add another for extra spice)
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1/4 cup all-purpose flour
- 1 (28-ounce) can crushed tomatoes
- 1 cup uncooked white or brown rice
- 2 tablespoons Cajun seasoning (adjust to taste)
- 2 bay leaves
- 1 teaspoon dried thyme, crushed
- 1 pound raw shrimp, peeled and deveined
- Salt and pepper, to taste
- Optional: chopped fresh parsley, thinly-sliced green onions, hot sauce for garnish
FAQ
- Can I use different proteins in the Jambalaya Soup?
- Absolutely! You can customize the soup by using your preferred protein. Whether it’s chicken, Andouille sausage, shrimp, or any combination of the three, ensure you have around 3 pounds of protein in total.
- How can I adjust the spiciness of the Jambalaya Soup?
- To tailor the spice level to your liking, you can add more or less jalapeño pepper. For a spicier kick, use two jalapeños, or for milder heat, use one or even half. Alternatively, a pinch of cayenne pepper can be added at the end.
- What should I do if I’m new to using Cajun seasoning?
- As Cajun seasonings can differ greatly in flavor, spiciness, and saltiness, it’s advised to start by adding just one tablespoon of the seasoning. You can always add more at the end to suit your taste preferences.
- How can I prevent the rice from burning at the bottom of the pot?
- To avoid the rice sticking and burning, it’s crucial to stir the soup frequently while it simmers. Keep a close eye on it and stir often to ensure even cooking and to prevent burning.
- What garnishes can I use for Jambalaya Soup?
- You can enhance the flavor and presentation of your soup by adding garnishes such as chopped fresh parsley, thinly-sliced green onions, or a dash of hot sauce.
Tips
- To prevent the rice from sticking to the bottom of the pot, make sure to stir the soup frequently while it simmers. This helps ensure even cooking and prevents burning.
- Customize the spiciness of the soup to your liking by adjusting the amount of jalapeño and Cajun seasoning. Start with a smaller amount and add more to taste, especially if you’re using a brand of Cajun seasoning you’re not familiar with.
- If you’re not a fan of the traditional proteins used in jambalaya, you can substitute with your favorite protein options, totaling around 3 pounds. This flexibility allows you to tailor the dish to your preferences.
- For a richer flavor profile, consider adding a pinch of cayenne pepper towards the end of cooking, especially if you want to increase the heat without altering the flavor balance of the soup.
Equipment
- Large stockpot – Essential for cooking the soup.
- Chef’s knife – For chopping ingredients like chicken, sausage, and vegetables.
- Cutting board – Necessary for preparing all the vegetables and meats.
- Measuring spoons and cups – For accurately measuring ingredients such as oil, flour, and seasonings.
- Wooden spoon or spatula – For stirring the soup to prevent burning.
