Creole Chicken Soup
Jambalaya is a one-pot dish combining rice, chicken, sausage, and shrimp with spices and vegetables.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast | 500 | Grams |
| Andouille Sausage | 300 | Grams |
| Shrimp | 300 | Grams |
| Long Grain Rice | 2 | Cups |
| Chicken Broth | 4 | Cups |
| Bell Pepper | 1 | Count |
| Celery Stalk | 2 | Count |
| Onion | 1 | Count |
| Garlic | 3 | Clove |
| Canned Tomatoes | 1 | Can |
| Olive Oil | 2 | Tbsp |
| Cajun Seasoning | 2 | Tbsp |
| Bay Leaf | 1 | Count |
| Salt | 1 | Tsp |
| Black Pepper | 0.5 | Tsp |
| Green Onions | 2 | Bunch |
Instructions
- Heat olive oil in a large pot over medium heat. Add chicken and sausage, cook until browned.
- Add bell pepper, celery, onion, and garlic to the pot. Sauté until vegetables are softened.
- Stir in rice, cajun seasoning, salt, and black pepper. Cook for 2 minutes, stirring frequently.
- Add chicken broth, canned tomatoes, and bay leaf. Bring to a boil, then reduce heat to low.
- Cover and simmer for 20 minutes, or until rice is cooked and liquid is absorbed.
- Add shrimp to the pot, stir well, and cook for an additional 5 minutes until shrimp are pink and cooked through.
- Remove from heat, discard bay leaf, and let sit for 5 minutes. Garnish with green onions before serving.
Prep
- Thaw shrimp if frozen
Kitchen equipment
Large Pot With Lid