One Pot Jambalaya Soup

Happy New Year!! I hope everyone had a safe and relaxing holiday season! I cannot believe how quickly 2016 seemed to go by. As I look back over the last year I cannot help but count my blessings. This year was full of so much growth for Michael and I... our faith, our relationship, our dreams, and our thankfulness. Looking ahead our hearts are so happy and hopeful for what this year has in store. But right now as far ahead as I can see is dinner tonight!

this …

Any time I can make dinner using only one dish my night is made! If you like jambalaya you will love this easy soup version. Full of andouille sausage, chicken, shrimp, and spices this soup is both filling and flavorful.

Start by heating one tablespoon of olive oil in a large pot on medium to high heat. Cube chicken breasts into bite sized pieces and the andouille sausage into thin rounds and saute in pot until cooked through (about 5 minutes). Finely chop the celery, onion, and bell pepper and add to the meat mixture cooking until onion is translucent (about 3 minutes). Add in minced garlic and cook for additional two minutes until fragrant. Sprinkle flour over the meat and veggie mixture and cook for one minute. Stir in chicken stock very slowly, add rice, and all tomatoes and bring to a simmer. Make sure to stir frequently so that the rice does not burn to the bottom of the pot. Continue cooking until the rice is tender. Once rice is tender add in the shrimp and cook for an additional five minutes. The shrimp should turn from grey (raw) to pink (cooked). Garnish with thinly sliced green onions and enjoy!

More savory recipes you’ll love!

• Tuscan Tortellini Soup
• Soft Whole Wheat Dinner Rolls
• Autumn Vegetable Minestrone
• Lentil Veggie Chili 
• Sweet Potato & Black Bean Bowls
• Two Way Sweet Potatoes

Print Recipe

One Pot Jambalaya Soup

Prep Time

5 minutes

Cook Time

20 minutes

Servings

8

Ingredients

• 1 tablespoon olive oil
• 1 link andouille sausage
• 2 chicken breasts
• 1 pound frozen shrimp
• 2 ribs celery
• 2 cans rotel regular
• 1 can diced tomatoes
• 1 8 ounce box Zatarin's Jambalaya Mix
• 1 white onion
• 4 cloves garlic minced
• ¼ cup flour
• 5 cups chicken stock
• 1 red bell pepper

Prep Time 5 minutes Cook Time 20 minutes Servings 8 Ingredients 1 tablespoon olive oil 1 link andouille sausage 2 chicken breasts 1 pound frozen shrimp 2 ribs celery 2 cans rotel regular 1 can diced tomatoes 1 8 ounce box Zatarin's Jambalaya Mix 1 white onion 4 cloves garlic minced ¼ cup flour 5 cups chicken stock 1 red bell pepper

Instructions

1. Heat one tablespoon of olive oil in a large pot on medium to high heat.
2. Cube chicken breasts into bite sized pieces and the andouille sausage into thin rounds and saute in pot until cooked through (about 5 minutes).
3. Finely chop the celery, onion, and bell pepper and add to the meat mixture cooking until onion is translucent (about 3 minutes). (1)
4. Add in minced garlic and cook for additional two minutes until fragrant.
5. Sprinkle flour over the meat and veggie mixture and cook for one minute.
6. Stir in chicken stock very slowly, add rice, all tomatoes and bring to a simmer. Make sure to stir frequently so that the rice does not burn to the bottom of the pot.
7. Continue cooking until the rice is tender.
8. Once rice is tender add in the shrimp and cook for an additional five minutes. The shrimp should turn from grey (raw) to pink (cooked).
9. Serve hot and enjoy!

Recipe Notes

(1.) If needed add in ½ tablespoon more of olive oil to saute the vegetables at this point.

Share this Recipe