Shrimp Jambalaya Soup

Creamy jambalaya filled with shrimp, Cajun sausage, tomatoes, and bell pepper in every bite. This shrimp jambalaya soup is perfect for cold days.

Happy Tuesday!

I’ve been struggling to stay warm all weekend so I figured it’s time to share with you this shrimp jambalaya soup that’s been a lifesaver these past couple of weeks. That way you can keep warm too.

The weather has changed so quickly lately. One moment it’s raining, the next it’s sunny, and then it’s suddenly hailing out of nowhere. My sister Victoria and I were running up and down steps at a local park when all of a sudden something hit our heads. We had to cut our workout short when we realized that it was starting to hail and coming down pretty hard.

With weather like that, it’s definitely nice to come home to something warm and cozy, like this soup.

Believe it or not, this soup is actually inspired by a soup I’ve seen at the Safeway deli. It’s funny sometimes where you can get your inspirations.

There are days when I don’t feel like making myself lunch to bring to work or make dinner when I get home. You know, one of those days. So I would stop at Safeway to get a large container of soup. They have a few options, but the one that really stood out to me was the jambalaya soup since it’s so different. But as much as I wanted to try the jambalya soup, they use andouille sausages, which can contain beef. And since I don’t eat beef, I can never try it. I’m told I’m missing out.

So of course, that means I have to make my own version. But instead of regular andouille sausage, which you can totally use, I used Cajun style pork and chicken andouille sausages. Aidell (not sponsored, by the way) is my favorite brand for chicken sausages.

What I love most about this soup, you know, aside from the warmth and coziness of it all, is that it’s so filling and flavorful. You have red bell peppers, rice, Creole seasoning, tender shrimp, spicy sausage. And it reminds me of my days in New Orleans. I seriously miss Southern Cajun food. And since at the moment I have no plans to visit New Orleans, at least, not yet anyways, I’m going to have to make do at home. And this shrimp jambalaya soup is just so satisfying.

In a large skillet, add a little bit of olive oil and cook the sliced sausages for a few minutes until they become browned. Once they are done cooking, place them on a paper tower covered plate so that the oil will drain. Place them aside for now.

In a large pot, add olive oil over low to medium heat for about a minute. Add diced onions, and cook them for a minute or two until tender. If the onions start to blacken, add a little bit of water to the pot.

Add diced bell pepper, celery, minced garlic, and diced jalapeno. Cook for a few minutes until tender.

Reserve about a 1/2 cup of chicken broth and pour the rest of the broth into the pot. In a large bowl, whisk together chicken broth and all purpose flour until the flour has completely dissolved. Slowly pour this flour broth mixture into the soup and stir to incorporate it. This will help thicken the soup.

Next, add diced tomatoes, uncooked rice, Cajun seasoning, bay leaves, and dried thyme. Allow the soup to simmer for about 20 minutes until the rice is soft and tender.

Add the sausage and the shrimp, and let the shrimp cook for a few minutes until they turn an orangish red color and are no longer translucent. Season with salt and add more to taste as needed.

You want to add the salt at the end that way you can taste the soup and decide how much more seasoning it needs. Especially since the sausages add flavor to the soup.

Serve the shrimp jambalaya soup warm.

Enjoy!

Shrimp Jambalaya Soup

 

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Prep time

10 mins

Cook time

35 mins

Total time

45 mins

 

Creamy jambalaya filled with shrimp, Cajun sausage, tomatoes, and bell pepper in every bite. This shrimp jambalaya soup is perfect for cold days.

Author: Andrea Giang

Recipe type: Entree

Serves: 4-6 servings

Ingredients

• 1 tablespoon olive oil
• 12 ounces Cajun andouille sausage, sliced
• 1 large onion, diced
• ¼ cup water
• 1 large red bell pepper, diced
• 4-5 cloves of garlic, minced
• 2 ribs celery, sliced
• 1 jalapeno, diced
• 6 cups chicken broth (1/2 cup reserved)
• ¼ cup all purpose flour
• 2 - 14.5 ounce cans diced tomatoes
• 1 cup uncooked rice
• 2 tablespoons Cajun/Creole seasoning
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 pound shrimp, deshelled and deveined
• ¼ teaspoon salt, more to taste

Directions:

1. In a large skillet, add a little bit of olive oil and cook the sliced sausages for a few minutes until they become browned. Once they are done cooking, place them on a paper tower covered plate so that the oil will drain. Place them aside for now.
2. In a large pot, add olive oil over low to medium heat for about a minute. Add diced onions, and cook them for a minute or two until tender. If the onions start to blacken, add a little bit of water to the pot.
3. Add diced bell pepper, celery, minced garlic, and diced jalapeno. Cook for a few minutes until tender.
4. Reserve about a ½ cup of chicken broth and pour the rest of the broth into the pot. In a large bowl, whisk together chicken broth and all purpose flour until the flour has completely dissolved. Slowly pour this flour broth mixture into the soup and stir to incorporate it. This will help thicken the soup.
5. Next, add diced tomatoes, uncooked rice, Cajun seasoning, bay leaves, and dried thyme. Allow the soup to simmer for about 20 minutes until the rice is soft and tender.
6. Add the sausage and the shrimp, and let the shrimp cook for a few minutes until they turn an orangish red color and are no longer translucent. Season with salt and add more to taste as needed.
7. Serve the shrimp jambalaya soup warm.

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