NEW ORLEANS FRONT PORCH CREOLE JAMBALAYA SOUP MIX

Soupy Spin on Jambalaya

Our soupy-spin on the classic New Orleans dish: Jambalaya.  Using traditional creole seasonings, along with the additions of shrimp and smoked sausage, this soup is sure to thrill even the most sophisticated of southern palates.  So grab your rocking chair and we'll meet you on the front porch to devour a bowl or two! 

Details

• Serves 10
• No added salt or artificial anything
• Gluten-Free
• Vegan friendly
• Non-GMO

Ingredients

Rice, Carrot, Onion, Paprika, Bell Pepper, Celery, Thyme, Parsley, Garlic, Chipotle Chile, Oregano, Bay Leaf

Preparation

What you need:

• 1 Tbsp. oil
• 1 package smoked kielbasa sausage or andouille for more heat
• 8-12 oz. raw shrimp, fresh or frozen (peeled and deveined)
• 6 cups chicken broth (48 oz.)
• 1 can (14 oz.) diced tomatoes

Directions:

• Slice sausage link lengthwise and then crosswise into 1/4" thick half circles.
• In a 4-quart pot, heat oil over medium heat. Add the sausage and sauté until browned and crispy, 5-10 minutes.
• Stir in contents of the soup mix for 30 seconds
• Add broth, tomatoes, and bring to a boil.
• Reduce heat to simmer, cover, and cook for 20 minutes.
• Add shrimp and cook uncovered for 2-3 minutes. Turn off heat and serve with crusty French bread.

*Soup will continue to thicken as it rests. We like it thicker but add more broth or water to thin as desired.