Cajun Jambalaya Soup

Cajun Jambalaya Soup

Photo

Photo by Mama D

  • Prep Time: 15 mins
  • Total Time: 45 mins
  • Servings: 4-6

About This Recipe

“I based this recipe on a Cajun Jambalaya recipe that I love. No tomato is one of the things that makes this Cajun. As with it’s Creole cousin it features the “Trinity”, onion, celery and green bell pepper. It can be made as hot as you like by using more Cayenne or Tabasco sauce. The Ritz crackers may seem like an odd pairing but, the buttery, salty flavor enhances the flavor of this dish.”

Ingredients

    • 1 tablespoon canola oil
    • 1 teaspoon cajun seasoning, divided
    • 1 lb boneless skinless chicken thighs, cut in bite size pieces
    • 1 lb andouille sausage, sliced 1/2 inch thick
    • 2 cups onions, chopped
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Ingredients

  • 1 cup green bell pepper, chopped
  • 1 cup celery, chopped
  • 5 -6 garlic cloves, finely chopped
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon white pepper
  • 1 cup vegetable stock
  • 1/2 lb smoked ham
  • 1 quart chicken stock
  • 1/2 cup rice
  • Tabasco sauce, to taste
  • 12 Ritz crackers, crushed
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Directions

  1. Heat the oil in a large soup pot over medium high heat. Season the thigh pieces with 1/2 tsp Cajun Seasoning. Add to the pot and cook, stirring occasionally until meat is lightly browned 5 minutes or so. Remove the chicken to a plate.
  2. Add the sausage to the pot. Cook stirring occasionally until lightly browned. Remove from pan and put on plate with the chicken.
  3. Remove all but 2 tablespoons of the drippings. Add the onions, green peppers, and celery. Cook over medium heat for 5 minutes, stirring frequently.
  4. Add the garlic and cook for 2 minutes more. Add the vegetable stock and stir to loosen any brown bits. Add the chicken stock and stir to combine.
  5. Add the ham, the rest of the Cajun Seasoning, and the ground peppers. Bring to a boil and immediately reduce the heat to simmer.
  6. Add the chicken and sausage back into the pot along with any accumulated juices. Simmer for 5 minutes.
  7. Add the rice and cook for 15 minutes once the soup returns to a simmer.
  8. Add Tabasco Sauce to taste.
  9. Serve in bowls garnished with the crushed Ritz Crackers.
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Nutrition Facts

Serving Size: 1 (498 g)

Servings Per Recipe: 4

Amount Per Serving
%
Calories 946.7
 
Calories from Fat 460
49%
Amount Per Serving
%
Total Fat 51.1g
78%
Saturated Fat 15.9g
79%
Cholesterol 205.3mg
68%
Sugars 10.3 g
Sodium 2904.2mg
121%
Total Carbohydrate 51.4g
17%
Dietary Fiber 3.3g
13%
Sugars 10.3 g
41%
Protein 67.2g
134%
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