Jambalaya Soup (Gumbo w/ Rice)

Inspired by Fat Tuesday this week, embark on a culinary journey to the vibrant streets of New Orleans with our tantalizing Jambalaya Soup recipe. Bursting with bold flavors and hearty ingredients, this soul-warming dish offers a taste of the Deep South’s rich culinary heritage right in your own kitchen. Picture succulent andouille sausage, tender shrimp, and an array of aromatic spices simmering together in a fragrant broth, creating a symphony of flavors that dance on your taste buds with every spoonful. Whether you’re craving a comforting bowl of soup on a chilly evening or looking to impress guests with a taste of Louisiana’s famous cuisine, our Jambalaya Soup is sure to satisfy even the most discerning palates. So, dive into a bowl of deliciousness and let the flavors of the bayou transport you to a world of culinary delight.

Jambalaya Soup (Gumbo w/ Rice)

What's the difference between Jambalaya and Gumbo? One of the main differences is that Gumbo is typically served with rice on the side, while Jambalaya typically has rice mixed in. Gumbo is usually more soupy and liquid while Jambalaya tends to air on the dryer side. This recipe combines the two concepts which is why we are calling it Jambalaya Soup! (Or Gumbo with Rice) It's still liquid like a soup or stew but does include the addition of some rice. Pure comfort food! One of our family's new favorite go to recipes. A great winter staple!

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Course Appetizer, Main Course

Cuisine fat tuesday, louisiana, mardi gras, new orleans

Servings 6 people

Calories 200 kcal

Ingredients

  

• 1 tablespoon olive oil
• 1 pound andouille sausage sliced
• 1 large onion diced
• 1 bell pepper diced
• 3 cloves garlic minced
• 1 cup celery diced
• 1 can 14.5 ounces diced tomatoes, undrained
• 4 cups chicken broth
• 1 cup long-grain white rice
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper adjust to taste
• Salt and pepper to taste
• 1 pound shrimp peeled and deveined
• 2 green onions thinly sliced (for garnish)
• Fresh parsley chopped (for garnish)
• Creole seasoning if desired, to taste
• 1 cup Okra, if desired (Gumbo ingredient) sliced

Instructions

 

• Prepare Ingredients: Heat the olive oil in a Dutch oven over medium heat. Add the sliced andouille sausage and cook until browned, about 5-6 minutes. Remove the sausage from the Dutch oven and set aside.
• Saute Vegetables: In the same Dutch oven, add the diced onion, bell pepper, garlic, and celery. Cook until the vegetables are softened, about 5-6 minutes.
• Add Tomatoes and Spices: Stir in the diced tomatoes (with their juices) and chicken broth. Add the rice, paprika, thyme, oregano, cayenne pepper, salt, and pepper. Bring the mixture to a boil.
• Simmer: Once boiling, reduce the heat to low and let the soup simmer, uncovered, for about 20-25 minutes, or until the rice is cooked through and tender. Or optionally, you could slow cook the ingredients by placing the dutch oven in a 350 degree oven for 1-2 hours. If you have extra time, the dish comes together fabulously this way.
• Add Shrimp and Sausage: Stir in the cooked andouille sausage and the peeled shrimp. Cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
• Adjust Seasoning: Taste the soup and adjust the seasoning with salt, pepper, and additional cayenne pepper if desired.
• Serve: Ladle the Jambalaya Soup into bowls. Garnish with sliced green onions and chopped fresh parsley.
• Enjoy: Serve hot and enjoy the delicious flavors of Jambalaya Soup!
• This hearty and flavorful soup is perfect for a comforting meal, especially when cooked in a Dutch oven for that extra depth of flavor.

Keyword creole, gumbo, jambalaya, new orleans