Monday, January 12, 2015

Chicken Jambalaya Soup

Chicken Jambalaya Soup

Tonight's post is Jambalaya that eats like a soup; perfect for a chilly winter day.  
My husband loves Jambalaya, and I had the mix on hand and I thought, why not in a soup?  This is a perfect lunch as you can make it ahead and keep it warm until ready to serve.  And it really is a chicken soup that will  "warm your soul." 

This is a quick and simple recipe that you can spice up or tone down.  It takes a little help from the grocery store, so it’s perfect when you don’t have a lot of time.

You can use lower sodium products in any combination if you want to keep this on the healthier side.   Fresh chives at the end are optional.
What a great way to use leftover roasted or rotisserie chicken!

Here you go:


1 1/2 tablespoons olive oil
1 cup diced onion
3/4 cup diced green bell or frying pepper

1 stalk celery, chopped
1 clove fresh garlic, minced

7 ounces pre-cooked Andouille sausage, sliced into bite sized rounds

8 ounce Jambalaya mix, regular or lower sodium
1 tsp. Creole seasoning (optional – omit for a milder dish)

48 ounces chicken broth or low sodium chicken broth (suggest Tuscan style)
1 1/2 cups pulled cooked chicken (white or dark meat or both) - skin removed

1 teaspoon fresh thyme, lightly chopped
Fresh chopped chives for garnish, optional


Add oil to soup pan or Dutch oven.   
Sauté the onion, pepper, and celery for about three minutes until softened. 

Add the garlic and continue to cook for one minute, making sure the garlic doesn’t burn.
Add the Andouille.   Cook over medium heat for about five minutes until the fat begins to render out.

Add the Jambalaya mix along with 32 ounces of the chicken broth.   Reserve the rest of the broth. Stir in Creole if seasoning using and the thyme.
Bring to boil and reduce to simmer, covered, but about 25 minutes until rice is tender. 

Once the rice is ready, add remaining broth, and reduce heat, uncovered, until warmed through.
Top with fresh chopped chives and enjoy!

Notes:  Jambalaya mixes can vary in heat depending on brand.  Suggest adding the extra Creole seasoning after you taste the coup if you are not sure about the heat level.  If using a brown rice Jambalaya mix, adjust cooking time per recommendations on the box.   
I’ll see you soon.



Post a Comment