Best Cajun Jambalaya Soup Recipes

JAMBALAYA SOUP

Steps:

• Heat oil in a large pot on medium high heat. Add meats and brown for 5-6 minutes. Plate them out.
• In the same pan, add more oil if necessary and sauté onions, celery and bell peppers till the onion is soft. Add in garlic and jalapeño and sauté for 5 minutes.
• Stir back in the meats along with flour and spices and mix well.
• Add in tomatoes and broth and let it simmer for 15 minutes.
• Add in rice and cook for 15-20 minutes till rice is cooked.
• Add shrimp and continue cooking until they are done, about 5 minutes.
• Heat oil in a large pot on medium high heat. Add meats and brown for 5-6 minutes. Plate them out.
• In the same pan, add more oil if necessary and sauté onions, celery and bell peppers till the onion is soft. Add in garlic and jalapeño and sauté for 5 minutes.
• Stir back in the meats along with flour and spices and mix well.
• Put the contents of the pot into the slow cooker. Use a little of the broth to deglaze the sauté pot and add that into the slow cooker along with all other ingredients, except the shrimp.
• Cover and cook on low for 5-6 hours or high for 2-3 hours.
• Add in the shrimp and cook until they are pink and cooked.
• With the Instant Pot on Saute, mode, heat the oil, then brown the meats about 5 minutes. Plate them out.
• Sauté the onion, celery and bell peppers till onion is soft. Then add in garlic and jalapeño and stir for a few minutes.
• Stir in the flour and seasonings, add the meat back in along with rice, stock and tomatoes. Seal the lid and cook on High Pressure for 10 minutes. Allow pressure to release naturally before opening the lid.
• Put instant pot back on Saute mode, add in the shrimp and simmer till they are cooked.

CAJUN JAMBALAYA

Steps:

• For the Creole seasoning: Combine the salt, black pepper, cayenne, garlic powder, onion powder, paprika, white pepper and cumin in a medium bowl.
• For the jambalaya: Heat 2 tablespoons oil in a 5-quart heavy-bottomed pot or large Dutch oven over medium heat. Rub the chicken with the remaining 2 tablespoons oil and 2 tablespoons of the Creole seasoning in a medium bowl until evenly coated. Add the chicken to the pot and cook until golden brown, about 5 minutes. Transfer the chicken to a large bowl. Add the sausage to the pot and cook until browned, 4 to 5 minutes. Transfer to the large bowl with the chicken. The bottom of the pot should be covered with browned bits.
• Add the celery, onions and peppers and cook, stirring and scraping the bottom of the pot occasionally, until the onions are translucent, about 3 minutes. Stir in the garlic, bay leaf, cayenne, thyme and 2 teaspoons Creole seasoning. Add the rice and stir once or twice to coat. Stir in the tomato paste, Worcestershire sauce, cooked chicken and sausage and remaining Creole seasoning. Stir in the chicken stock. Bring to a boil, cover and reduce the heat to a simmer. Cook until the liquid is reduced, and you see little holes on the top, about 30 minutes.
• Use a fork to stir in half of the green onions and fluff the rice. Cover and cook for 10 minutes. Taste and adjust the seasoning. Garnish with the remaining green onions and serve immediately.

CAJUN JAMBALAYA

Steps:

• In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

EASY CAJUN JAMBALAYA

Steps:

• Heat oil in a large pot over medium high heat. Saute chicken and kielbasa until lightly browned, about 5 minutes. Stir in onion, bell pepper, celery and garlic. Season with cayenne, onion powder, salt and pepper. Cook 5 minutes, or until onion is tender and translucent. Add rice, then stir in chicken stock and bay leaves. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. Stir in the Worcestershire sauce and hot pepper sauce.

LOUISIANA JAMBALAYA

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add sausage and ham; saute until lightly browned. Remove and keep warm. In drippings, saute celery, onion, green pepper and green onions until tender. Add garlic; cook and stir 1 minute longer. Stir in tomatoes, thyme, salt, pepper and cayenne; cook 5 minutes longer., Stir in broth, rice, water and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 20 minutes. Stir in sausage mixture and shrimp; heat through. , Freeze option: Prepare jambalaya as directed, omitting rice and shrimp. Freeze shrimp and cooled jambalaya in separate freezer containers. Store rice in an airtight container at room temperature. To use, partially thaw jambalaya in refrigerator overnight. Place jambalaya in a 6-qt. stockpot; heat through. Add rice; cook, covered, about 10 minutes. Add frozen shrimp; continue cooking until shrimp are heated through and rice is tender, 5-7 minutes.