Cajun Jambalaya Soup Recipe

Cajun Jambalaya Soup Recipe
Even if you don’t have the opportunity to spend Mardi Gras in New Orleans, you can make great Cajun food at home. Cajun Jambalaya Soup doesn’t take long to put together, and utilizes the Cajun Trinity - green peppers, celery, and onions - as well as a spice mixture that you can put together easily and keep on your shelf to make dozens of Cajun recipes. If you haven’t yet made Basic Cream Soup Mix, you are missing out on a timesaver with more possibilities than you’ll ever know.
This soup features everything you would find in Jambalaya, but is in soup form. There are chicken chunks, bacon (or Tasso if you can find it), andouille sausage, and shrimp, along with rice. The flavors are decidedly Cajun, and the soup is hearty and filling. Purchase freshly baked French bread from your favorite bakery, or get out your automatic bread machine and make the dough in it. This may become your favorite cold weather meal.

16 Servings

4 ounces peppered bacon, chopped (or substitute Tasso if you can find it)
6 to 8 ounces andouille sausage, quartered and sliced

1 pound boneless skinless chicken breast halves, trimmed of any fat or veins (or use thighs if you like)
1/2 to 1 tablespoon salt free N'awlins Seasoning, or to taste

1 large onion, chopped
3 stalks celery, finely chopped
1 large green bell pepper, diced
3 cloves garlic, minced

12 cups water
2 15 oz. can diced tomatoes and green chilies
1 tablespoon granular chicken bouillon, or 3 chicken bouillon cubes

1 1/2 cups Converted Rice

2 cups Basic Cream Soup Mix, mixed with 4 cups water

1 pound raw shrimp, cleaned and tails removed

  1. Cook the bacon and andouille sausage in a large Dutch oven until crisp; remove from the pan.
  2. Add the chicken breasts to the pan and sprinkle with the N'awlins Seasoning.
  3. Cook the breasts, turning occasionally, until just barely cooked through.
  4. Remove from the pan and cut into 1/2" chunks.
  5. Add the onions, green pepper, celery, and garlic to the pan; stir-fry a minute or two.
  6. Add the water, tomatoes, and chicken bouillon; bring to a boil, and stir in the rice.
  7. Simmer 15-20 minutes or until the rice is done.
  8. Whisk in the cream soup mixture; stir until thickened.
  9. Add the shrimp and continue cooking until the shrimp turn pink. Serve with crusty French Bread.

Salt Free N'awlins Seasoning: Mix 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 tablespoons thyme, 2 tablespoons crushed bay leaves, 1 tablespoon parsley flakes, 1 teaspoon basil leaves, 2 tablespoons black pepper, 1 tablespoon cayenne pepper, and 1 teaspoon Accent, (optional). Store in an airtight container.

Amount Per Serving
Calories 315 Calories from Fat 96
Percent Total Calories From: Fat 30% Protein 28% Carb. 41%

Nutrient Amount per Serving
Total Fat 11 g
Saturated Fat 5 g
Cholesterol 95 mg
Sodium 643 mg
Total Carbohydrate 33 g
Dietary Fiber 2 g
Sugars 0 g
Protein 22 g

Vitamin A 20% Vitamin C 58% Calcium 0% Iron 18%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.