Empty My Fridge
Soul Food - Easy Jambalaya Soup Recipe
Ingredients
- Olive oil
- Sausage · smoked6 oz
- Garlic · minced2 tbsp
- Onion · diced½
- Celery · diced2
- Bell pepper · diced1
- Chicken breast · chopped½ lb
- Smoked paprika2 tbsp
- Oregano · dried1 tbsp
- Thyme · dried1 tbsp
- Cayenne pepper½ tsp
- ALTERNATIVE SPICE OPTION · use 3 tablespoons The Fit Cook Southern Creole blend
- Tomato paste6 oz
- Salt · canned diced14 ½ oz
- Chicken broth3 cups
- Bay leaf3
- Pinches of sea salt & pepper
- Shrimp1 lb
- Rice · cooked3 cups
- Lemon
Instructions
- Heat a pot over medium-high heat and spray with olive oil. Add the sausage and sauté about 2 minutes, until the edges are seared and it starts to release fat.
- Add the garlic, bell pepper, onion and celery and cook together for 2 minutes.
- Add the chicken and cook until seared on the outside, about 3 minutes.
- Stir in the tomato paste and seasonings for 1–2 minutes, until it forms a sticky, fragrant paste.
- Add the canned tomatoes and broth, season with pinches of salt and pepper and bring to a boil.
- Reduce to a low simmer, add the bay leaves, cover and cook for at least 25 minutes.
- Add the shrimp and cooked rice, stir, cover and cook for another 15 minutes.
- Add lemon if desired, season to taste with salt and pepper, and serve.
Summarized from Fit Men Cook's video. Watch it for the details.
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