Easy Jambalaya Soup Food

JAMBALAYA SOUP

Steps:

• Heat a large pot or Dutch oven over medium-high heat; add the olive oil. Add the sausages and cook, stirring occasionally, until lightly browned, about 3 minutes. Transfer to a plate using a slotted spoon.
• Add the scallion whites, celery and bell pepper to the pot. Cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and Cajun seasoning; cook 1 minute.
• Add 1 1/2 cups water, the chicken broth, rice, tomatoes and bay leaf. Bring to a simmer and cook until the rice is tender, about 15 minutes. Return the sausages to the pot and season with salt. Discard the bay leaf. Top the soup with the scallion greens and serve with cornbread.

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.

EASY JAMBALAYA RECIPE BY TASTY

Steps:

• Heat olive oil in a large pot over medium high heat. Add diced chicken breasts and Andouille sausage. Add salt and pepper to taste, and cook thoroughly.
• Add crushed garlic and a diced jalapeño pepper.
• NOTE: Leave the jalapeño seeds in for extra spice
• Stir in diced onion, peppers, celery until they're soft.
• Add chicken stock, tomatoes, rice, cajun seasoning, bay leaf, dried thyme, cayenne pepper and stir.
• Cover and simmer stew for 30 minutes.
• NOTE: Stir occasionally to make sure the rice doesn't burn at the bottom of the pan.
• Once the rice is cooked, add in shrimp, season with salt and pepper, then continue simmering until the shrimp are cooked through.
• Enjoy!

EASY JAMBALAYA

Steps:

• Preheat oven to 350.
• In a large dutch oven, saute the onions in the butter until soft.
• Add the rice, mixing until rice is coated.
• Simmer for about 5 minutes.
• Add the mushrooms and cajun seasoning to taste and simmer another 5 minutes.
• Stir in the tomatoes, onion soup and beef broth.
• Add your meat choice, and stir to combine.
• Cover the pot (dutch oven), and place in oven, baking 45-60 minutes.
• Stir once, halfway through cooking time.

EASY JAMBALAYA SOUP

Steps:

• Heat the olive oil in a large stockpot or dutch oven over medium-high heat. Add the sausage and chicken and sauté until lightly browned (approx. 3-4 minutes), stirring occasionally.
• Add the onion, bell pepper, celery and green onions and sauté until the onions are translucent (approx. 4-5 minutes).
• Add the garlic, creole/cajun seasoning, oregano and thyme and sauté for 30-60 seconds until fragrant. OPTIONAL: For a less "greasy" final broth, add 2 Tbsp of flour with the garlic and spices.
• Add the chicken broth, rice, tomatoes and bay leaf, stirring to combine. Bring the soup to a simmer and then reduce the heat to medium-low. Cook until the rice is tender, approx. 15 minutes. Continue to stir, occasionally, so the rice doesn't burn.
• Add the shrimp and cook for 5 minutes until the shrimp is cooked through out (the shrimp will be pink and shaped like the letter "C" when cooked).
• Taste and add extra salt or creole seasoning, to your preferred level. Fish out the dried bay leaves.
• Transfer to individual bowls and enjoy immediately.

JAMBALAYA SOUP

Steps:

• In a saucepan,bring broth,tomatoes,garlic,herbs and cayenne to a boil.
• In a 5-or6-qt slow-cooker, mix onion,celery,rice and sausage.
• Add broth.
• Tuck in drumsticks,meaty side down,to cover.
• Scatter bell peppers on top.
• Cover;cook on low-heat setting 7-8 hrs,or on high for2 1/2-3 hrs,until rice has softened and chicken is tender.
• Uncover then turn to high.
• Add shrimp and okra;cover.
• Simmer 5 minutes,until shrimp are cooked and okra is crisp tender.
• Remove drumsticks;remove bones,if desired.
• Ladle in soup bowls and add chicken to each bowl.
• MY NOTES:You may add or subtract to your liking.
• I have used chicken thighs and chicken breasts and I have also used smoked sausage.
• Use more or less seasonings or add different ones.
• I also make this in my dutch oven on the stove top.
• If you do it this way cook everything but the shrimp and okra for about an hour&10 min,then add shrimp and okra and simmer for about 5 more minutes.
• Have fun!

EASY CHEESY JAMBALAYA

Steps:

• start cooking two cups of rice with 4 cups of water in a small pot over medium heat. For extra flavor cook with chicken broth instead.
• preheat a large stock pot on medium heat with two teaspoons of vegetable oil.
• Slice sausage and dice chicken into 1/2 inch size pieces.
• Brown meat until it is golden brown.
• Meanwhile, mince garlic. chop all the green pepper, onions, celery and mushrooms into 1/2 inch size pieces.
• When meat is browned add in all the chopped vegetables and stir to combine.
• Wait three minutes and pour can of diced tomatoes and juices over veggies. Add chicken broth and seasonings.
• Stir to combine and let simmer on stove for 20 minutes checking occasionally until done.
• Add cheese and pinch of corn starch and cook 10 more minutes.
• Remove from heat and serve over rice and top with shredded chesse.

QUICK JAMBALAYA RECIPE

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add sausage and onions; cook and stir 10 min. or until sausage is no longer pink.
• Add remaining ingredients; mix well. Bring to boil; cover.
• Remove from heat; let stand 5 min. Stir gently before serving.