Recipes

Recipe of Jambalaya Soup, a flavorful twist on the traditional Louisiana dish combining elements of Creole and Cajun cuisine. This hearty soup features a medley of rice, sausage, chicken, and shrimp, simmered in a spiced tomato broth that delivers rich and warming flavors.

Cooking Time:
1 hour

Ingredients:

• 1 tbsp olive oil
• 8 oz smoked sausage, sliced
• 1 lb boneless chicken thighs, cut into pieces
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1 tsp dried oregano
• 1 can (14 oz) diced tomatoes
• 6 cups chicken broth
• 1 cup long-grain rice
• 8 oz shrimp, peeled and deveined
• Salt and pepper, to taste
• Fresh parsley, for garnish

Recipe:

1. Heat olive oil in a large pot over medium heat. Add sausage and cook until browned; remove and set aside.
2. In the same pot, add chicken and cook until no longer pink; set aside with the sausage.
3. Add onion, bell pepper, and celery; sauté until softened, about 5 minutes.
4. Stir in garlic, paprika, cayenne, and oregano; cook for 1 minute.
5. Add diced tomatoes and chicken broth; bring to a boil.
6. Stir in rice and return sausage and chicken to the pot. Reduce heat and simmer for 20–25 minutes until rice is tender.
7. Add shrimp and cook for another 5 minutes until pink and cooked through.
8. Season with salt and pepper. Garnish with fresh parsley before serving.