Fat Tuesday Jambalaya Soup

Fat Tuesday Jambalaya Soup

One of the most filling soups in my soup arsenal – Creole-style Jambalaya soup is simmered in homemade-in-the-pot chicken broth, tomato sauce, and paprika. Make it on Sunday and serve on Tuesday – it’ll be even better!

I recently learned that Jambalaya is the distant cousin of Spanish paella, which explains why I love it so much: Paella is one of my all time favorite rice dishes, especially when prepared over a smoky grill. Jambalaya — and this version of Jambalaya soup — shares a similar ingredient base and flavor palate with paella, including a spot-on combo of chicken, seafood, and pork.

Ingredients

  • 2 tablespoons olive oil
  • 1 cup diced bell peppers (for color, use mixed red, green, and yellow)
  • 1/2 heaping cup diced onions (about 1/2 medium onion)
  • 1/2 cup diced celery (2-3 three ribs)
  • 2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
  • 1 tablespoon Cajun or Creole seasoning (add link to homemade)
  • 2 teaspoons smoked or sweet paprika
  • 6 ounces andouille sausage, sliced into half moons
  • 1 1/2 - 2 pounds chicken parts, bone-in, skin-on
  • 1 bay leaf
  • 1 teaspoon dried thyme (or one fresh stem of thyme)
  • 3 cups cooked rice
  • 15 ounce can crushed or pureed tomatoes
  • 1 pound shrimp, peeled and deveined
  • kosher salt
Read the whole recipe on SoupAddict.com