Jambalaya Soup Recipe

Jambalaya soup takes the guts of Louisiana’s basic jambalaya and turns it right into a satisfying bowl of daring, seasoned broth; plump shrimp; smoky sausage; and tender rice. Drawing on the South’s beloved “holy trinity” of onions, bell peppers, and celery, this soup builds taste from the second you brown the andouille or smoked sausage, rendering its fats to prepare dinner the greens and deepen the bottom. The addition of crushed tomatoes, Creole seasoning, and thyme brings jambalaya-inspired taste to each spoonful, whereas the simmered rice offers the soup a pleasing density that feels hearty with out heaviness.

This model serves six and comes collectively in about 40 minutes, making it preferrred for informal weeknight dinners and feeding a crowd. The method is easy, however the payoff is strong taste that tastes way more nuanced than the trouble concerned would recommend. 

As a result of the rice continues to soak up liquid over time, leftovers generally is a bit thicker the following day; merely loosen with additional broth or water when reheating. You may swap proteins or regulate the warmth to fit your palate, providing you with flexibility relying on who you’re serving. 

Whether or not you’re accustomed to Cajun and Creole cooking or attempting it for the primary time, don’t neglect to serve with Crystal or Louisiana sizzling sauce.

What different sausage in addition to andouille works on this soup?

Andouille sausage is often seasoned with garlic, black pepper, cayenne, and different spices that give it a pronounced smoky, peppery profile well-suited to Creole cooking. Its coarse texture and assertive seasoning maintain up in soups and stews with out getting misplaced. If andouille isn’t accessible, smoked kielbasa, Conecuh sausage, or a good-quality smoked pork sausage all work nicely, delivering comparable richness and depth to the broth.

What herbs and spices are in Creole seasoning?

Creole seasoning sometimes consists of paprika for coloration and heat, together with garlic powder, onion powder, and black pepper for a rounded base. Dried oregano and thyme add natural depth, whereas cayenne offers mild warmth. Some blends additionally incorporate white pepper or extra chile powder, making a seasoning that enhances meats, seafood, and soups with out overpowering them.

Notes from the Meals & Wine Take a look at Kitchen

• Deeply browning the sausage and greens enhances the soup’s savory complexity.
• Medium shrimp (31/40 depend) suits properly on a spoon and enhances the smoky sausage.
• Excessive-quality sausage noticeably improves general taste. 

This recipe was developed by Anna Theoktisto; the textual content was written by Breana Killeen.