This soup has all the bold flavors of jambalaya in a warming broth. The rice cooks in the soup and makes it hearty enough for a complete meal.
| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons extra-virgin olive oil
- 3 chicken and/or turkey andouille sausages (about 12 ounces), halved lengthwise and sliced
- 4 scallions, chopped (white and green parts separated)
- 1 stalk celery, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, finely chopped
- 1 teaspoon Cajun seasoning
- 4 cups low-sodium chicken broth
- 1 cup long-grain white rice
- 1 14-ounce can no-salt-added diced tomatoes
- 1 bay leaf
- Kosher salt
- Cornbread, for serving
Instructions
- 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.
Nutrition Facts
| Calories | 413 |
| Total Fat | 18 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 43 milligrams |
| Sodium | 732 milligrams |
| Carbohydrates | 42 grams |
| Dietary Fiber | 3 grams |
| Protein | 19 grams |
| Calories | 413 |
| Total Fat | 18 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 43 milligrams |
| Sodium | 732 milligrams |
| Carbohydrates | 42 grams |
| Dietary Fiber | 3 grams |
| Protein | 19 grams |
Reviews
Much easier than making jambalaya and just as flavorful!
Easy meal to make with lots of flavor!
Great
This recipe was fantastic—it was a bit thick at the end, so I added an extra cup of broth. Did follow advice and upped the seasoning to 2 tsps of Cajun seasoning. Tasted fantastic, and was perfectly quick and easy for a Monday night.
Awesome recipe. Low heat so good with the kids. I added some extra spice to my bowl and then added shrimp into the recipe. Delicious!
I keep cooked rice in a rice cooker so I poured the soup over rice in a bowl, perfect! I cooked sausage as indicated and it worked great. I had some left over rotisserie chicken that I added as well. More cayenne pepper matched m level of heat. Very flavorful! Look forward to making/eating it again. Not complicated to make, was just like the video class. I’m a fan!
Delicious but can get salty if you don’t use the low sodium chicken broth. Based on other reviews, I used 1/2 C. of uncooked rice and added some diced cooked chicken at the end. We will definitely make this again.
Smells and taste scrumptious. I did change a few things, left out crab, added mussels, smoked sausage and smoked country ham with shrimp and andouille sausage. Added green bell peppers, and more stock. I crisped the rice to add taste and texture and serve okra in the gumbo, but coated fresh okra with cornmeal & flour mixture and fried for an optional topping.
Very tasty soup with some basic ingredients! I added more water and more seasoning and I used a chicken based sausage to avoid a greasy soup. Will definitely make it again.
delicious! I only used 1/2 cup of rice to keep all of the liquid from absorbing and added a little more spice (we like it spicy- cumin, cayenne, coriander, and texas pete) and topped with cheese and served with crusty bread! The family raved! Reheated well the next day as more of a casserole but still delicious! Next time I may add shrimp!